Authors : Supassorn Waralun, Salinee Chainonnok and Theeranat Suwanaruang
Abstract: The purpose of this study was to analysis formalin in different foods such as vegetables, fruits, seafoods and frozen food in Kalasin, Thailand. The method selected 10 plant samples such as carrot, onion, cucumber, tomato, lemon, green apple, grape, red apple, orange and banana, respectively. The seafood and frozen food were 12 samples such as sausage, shrimp, crab bar, fish ball, pork mixed chicken ball, chicken drumstick, chicken wing, pork, dolly fish, saba fish, squid and mussel, respectively. The chemical method was iodometric analysis of formalin in different foods. The results found formalin accumulated in 10 plants samples such as carrot, onion, cucumber, tomato, lemon, green apple, grape, red apple, orange and banana were 4.81±0.26, 4.60±2.56, 6.25±2.02, 8.77±2.12, 10.05±1.46, 6.53±2.05, 7.18±2.47, 2.805±0.01, 9.08±0.45 and 3.69±1.42 mgkg–1, respectively. The seafood and frozen food found formalin content in 12 samples such as sausage, shrimp, crab bar, fish ball, pork mixed chicken ball, chicken drumstick, chicken wing, pork, dolly fish, saba fish, squid and mussel were 8.27±2.8, 8.14±1.01, 6.57±1.14, 13.19±0.74, 7.11±1.82, 7.68±1.30, 6.35±0.95, 12.37±3.34, 12.13±0.58, 7.68±0.01, 9.39±0.06 and 6.71±0.86 mgkg–1, respectively. The research compares the amount of formalin level content in plant, seafood and frozen food. The highest formalin in plant was lemon. The highest formalin in seafood and frozen food was in fish ball. Therefore, the researcher expects this research will be useful for health consumers that selects seafood and frozen food.
Supassorn Waralun, Salinee Chainonnok and Theeranat Suwanaruang, 2019. Iodometric Analysis of Formalin in Different Foods. Research Journal of Applied Sciences, 14: 235-238.