Changes in the Amount of Formaldehyde in Fish-paste During the Manufacture of Kamaboko

Abstract

The changes in the amount of formaldehyde in fish-paste during the manufacture of kamaboko, and the influence of kamaboko-board on the formaldehyde concentration in the edible part were studied. The average values of formaldehyde concentration in old and new kamaboko-board were 4.6ppm and 9.4ppm, respectively. In the materials of kamaboko, the formaldehyde concentration in lizard fish was 222ppm and that in mixtures of three species of fishes was 41ppm. However, the value was greatly decreased after bleaching with water. A comparison of formaldehyde concentrations of raw and steamed fish-paste and the board suggested that the higher formaldehyde concentration observed in the lower part of kamaboko was a result of the vaporization of fomaldehyde from the upper part, not the transfer of formaldehyde from the board to the lower part. © 1980, Japanese Society for Food Hygiene and Safety. All rights reserved.