DETECTION OF FORMALIN AND ORGANOLEPTIC CHARACTERISTICS OF FISHES FROM DFFERENT MARKETS IN SYLHET AND MOULVIBAZAR

Abstract

his study was undertaken to detect formalin in Rui (Labeo rohita), Catla (Catla catla), Mrigal (Cirrhinus Cirrhosus) and Ilish (Tenualosa ilisha) from town and village markets of Sylhet and Moulvibazar districts., where 5 markets from town of both district and 5 from villages from two upazillas of Sylhet (Beanibazar) and Moulvibazar (Barlekha) were selected for data collection. Formalin treatment were found maximum in Rui followed by Catla, Mrigal and Ilish in case of both town and village markets of Sylhet and Moulvibazar. In Sylhet, 46% of Rui (56% in town markets and 36% in village markets) were found treated with formalin. On the other hand, 40% of Rui in Moulvibazar district were found treated with formalin where 52% Rui of town markets and 28% Rui of village markets found contaminated with formalin. Less percent of Catla (28% in Sylhet, 20% in Moulvibazar), Mrigal (10% in Sylhet, 8% in Moulvibazar) and Ilish (8% in Sylhet and 6% in Moulvibazar) were found treated with formalin compared to Rui. All the town markets (29% and 23% in Sylhet and Moulvibazar respectively) contained higher amount of formalin treated fish rather than village markets where 17% in Sylhet and 14% in Moulvibazar of village market fishes were found treated with formalin.Presence of formalin was found higher in the fishes of imported source than that of domestic sources. Only 24% of domestic Rui were found treated with formalin whereas 62% of imported Rui were contaminated with formalin. Similar trend were followed in Catla, Mrigal and Ilish where percentage of imported fishes was higher than domestic fishes. The present study also test the organoleptic quality of those formalin treated fishes along with formalin free samples where formalin treated fishes found better degree of freshness rather than formalin non-treated fishes. Some predetermined quality characteristics and a scoring system were used to analyze the degree of freshness by organoleptic method. Formalin treated fishes were shown higher degree of freshness, their shelf life become extended instead of formalin non-treated fishes, so that the vendors’ purpose of formalin use is served. This study also revealed the perception of fish sellers and the consumers about formalin by asking some predetermined questions about formalin, its use in fish, the formalin control act, formalin testing facility in the markets and government initiatives to control the use of formalin etc. It is found that most of the fish vendors are unaware of the negative impact of formalin (53.3%) as well as about the government initiatives (76.7%). Consumers are aware of the bad impacts but they are bound to buy formalin treated fish because of numerous reasons like shortage of locally produced fish, high price of them etc. Formalin testing facilities are necessary in the markets to ensure less treatment was perceived by the both seller and consumers.