文献类型： 外文期刊

作者： Shen, Yu ¹ ; Wang, Wei Feng ⁴ ; Wu, Yan Yan ¹ ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Guangdong, Peoples R China

2.Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China

3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China

4.China Jiliang Univ, Coll Life Sci, Hangzhou 310018, Zhejiang, Peoples R China

关键词： Formaldehyde;Bombay duck;Source;Dimethylamine;Sensory analysis

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

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收录情况： SCI

摘要： Bombay duck (Harpodon nehereus) is a highly perishable fish species due to its unusually high moisture content. This has contributed to the use of formalin (water solution of formaldehyde) to extend aquatic products' shelf life, which has brought great harm to consumers' health. What's more, the fish itself generates minute amount of formaldehyde through metabolism making it very difficult for the inspection authorities to distinguish the source of formaldehyde detected during quality inspection. Against such background, this paper established a reliable method to identify whether the fish has been artificially adulterated with formalin, by observing changes of formaldehyde and dimethylamine content in the flesh and the viscera of Bombay duck, along with sensory analysis. The results showed that the variation trend of endogenous formaldehyde resembled that of dimethylamine in the flesh and viscera during ice and fresh storage. The endogenous formaldehyde content in the viscera was always twice higher than that in the flesh. As to the formalin immersed samples, formaldehyde detected in the viscera and the flesh were very approximate to each other, additionally, formaldehyde content is much higher than dimethylamine content in the flesh and/or viscera with a ratio larger than five. Sensory analysis also exhibited attributes like stiff flesh, gray gill, and mouth corresponding to the presence of exogenous formaldehyde.