Abstract：ObjectiveTo investigate the content of intrinsic formaldehyde in sea-food, so as to provide a scientific basis for establishing the criteria for formaldehyde residue in sea-foods.MethodsA total of 266 samples of various sea-foods were collected from 3 representative coastal regions in Zhejiang Province. The content of intrinsic formaldehyde was examined at pre-determined gradients based on different storage temperature and time. A total of 825 test results were collected. All samples were carefully protected against contamination of exogenous formaldehyde in the process from collection to examination.ResultsThe concentration of formaldehyde ranged between 10.40 and 223.80, 0.08 and 3.50, 0.08 and 14.20, 0.08 and 2.89, 0.25 and 11.02, 0.12 and 2.61,0.08 and 2.37 mg/kg for Bombay duck, yellow croaker, squid, hairtail, inkfish, octopus, and shrimp respectively. The intrinsic formaldehyde content varied between different sea-foods, and also between different individuals of a same species. Meanwhile, storage time significantly influenced intrinsic formaldehyde content of sea-foods.ConclusionSea-foods contained certain amount of intrinsic formaldehyde. The national standard which requires zero content of formaldehyde in marine products needs further discussion.
