Prevalence of Formalin Contamination and its Effect on Organoleptic Characteristics of Giant Fresh Water Prawn (Macrobrachium rosenbergii, De Man) in Different Markets of Mymensingh
Journal Title: Applied Science Reports - Year 2013, Vol 2, Issue 2
Abstract
Studies were conducted to evaluate the prevalence of formalin contaminated prawn (Macrobrachium rosenbergii, De Man 1879) in major fish markets of Mymensingh, a mid-northern town of Bangladesh. Various aspects of marketing, preservation and changes in organoleptic quality of prawns under different storage conditions were also investigated. Information was collected from fish retailers and consumers on the marketing and use of formalin for preservation of prawn through survey questionnaires. Survey areas included Bangladesh Agricultural University KR market (KRM); Kewatkhali Bazaar (KM); Mecchua Bazaar (MM); Natun Bazaar (NM) and Sankipara Bazaar (SM). Some commercially important prawns were coming from coastal region such as Satkhira, Bagerhat, Khulna, Jessore and other regions of Bangladesh through intermediaries. Based on modified QIM, calculated average defect point for large prawns collected from KRM, KM, MM, NM and SM were estimated 3.2, 2.6, 3.4, 2.8 and 1.6, respectively on a 5.0 point scale. Whereas, in case of locally caught small prawns, these values were estimated 4.8, 4.6, 2.4 and 2.0 for samples collected from KRM, KM, NM and SM, respectively. No large prawn samples were collected for Mechua Bazaar market (MM). Formalin was not detected in any prawn in locally produced or harvested in Mymensingh region. Another experiment was carried out to assess the effect of washing on prawn samples, contaminated artificially with formalin. In case of washing under tap water, formalin was removed from the body of both large and small prawns (treated with 5% formalin solution) after about 70 minutes. Whereas it took about 120 minutes to completely remove formalin from both size prawn samples by the washing effect of ice melt water.
Authors and Affiliations
M Begum, A. W Newaz, B Dewan
Keywords
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