A Comparative Study of Present Status of Marketing of Formalin Treated Fishes in Six Districts of Bangladesh

作     者：Rafiad Islam Shahin Mahmud Abdul Aziz Animesh Sarker Marufa Nasreen 

作者机构：Department of Biotechnology and Genetic Engineering Mawlana Bhashani Science and Technology University Tangail Bangladesh 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2015年第6卷第1期

页      面：124-134页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Formalin Fish Dhaka Protein 

摘      要：The fish is an important food stuff and source of protein all over the world. In Bangladesh, fisheries sector contributes a lot, in the case of the earning foreign currency and meeting domestic need of the animal proteins. To fulfill the domestic need of protein and fish, Bangladesh imports fish and fish products from the neighboring county. In many studies, it was proved that most of the imported fishes are contaminated with formalin, which is the highly hazardous and carcinogenic chemical. Information was collected from the fish retailers and consumers on the marketing of the formalin treated fishes through survey using prescribed questionnaire at 18 different fish markets in 6 different districts of Bangladesh. It was found that most of the commercially imported fishes are highly contaminated with formalin. On the other hand, local big fishes, such as rui (Lobeo Rohita), catla (Catla catla) and mrigal (Cirrhinus cirrhosus) etc., are also formalin contaminated partially, but not all the fishes. All the local small fishes are free from the formalin contamination. In this study, it was found that, among the 939 fish samples collected from the different fish markets of the six districts, 213 fishes (22.68%) were directly contaminated with formalin. The contamination rate is so much higher in the big city like Dhaka (36.78%) and lower in the small town like Jamalpur districts (13.33%). This study also indicated that, all the village markets were totally free from the formalin contamination. As the fish traders used formalin to increase the shelf life of the fishes, it was also observed that, the shelf life of the local fishes or formalin free fishes was much higher and the organoleptic characteristics were much more excellent than the formalin contaminated local or imported fishes. The price of the imported fishes was also lower than the local fishes. It was also clear that, the organoleptic characteristics of the imported fishes and formalin contaminated fishes were