Journal article
Comparison of the formaldehyde content found in boiled and raw mince of frozen saithe using different analytical methods
The content of formaldehyde in frozen saithe has been determined in raw and boiled mince by different analytical methods in order to elucidate the relationship between free and bound formaldehyde in frozen gadoid fish samples and in particular to examine the effect of heating the sample as part of the assay.
The role of thermal degradation of trimethylamine oxide in the samples during analysis by steam distillation was investigated and it was found that there was no extra production of formaldehyde due to the thermal degradation of trimethylamine oxide in a sample with added trimethylamine oxide. Boiling the sample before analysis influenced significantly the level of free formaldehyde, whereas no effect of boiling was seen on the level of free plus reversibly bound formaldehyde as determined by the steam distillation procedure.
Furthermore, the ratio between free and free plus reversibly bound formaldehyde for the investigated samples was found to be constant, and the amount of free plus reversibly bound formaldehyde could be predicted directly by a linear model from the amount of free formaldehyde with the same precision as it could be determined by the steam distillation procedure.
Language: | English |
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Year: | 1998 |
Pages: | 449-453 |
ISSN: | 10961127 and 00236438 |
Types: | Journal article |
DOI: | 10.1006/fstl.1998.0380 |