A Study of Proper Chemical use for Formalin Residue Reduction in Rumen, Crispy squid, Squid, and Jelly fish

Abstract

This experimental study aimed to investigate methods for reducing residual formalin in rumen, crispy squid, squid, and jellyfish using potassium permanganate, charcoal powder, vinegar, and salt. The results revealed that potassium permanganate and charcoal powder were the most effective in reducing residual formalin in food, followed by vinegar and salt, respectively. The results of the experiment to reduce residual formalin in rumen, crispy squid, squid, and jellyfish showed that potassium permanganate and charcoal powder were able to reduce formalin concentrations from levels greater than or equal to 41 ppm to levels less than or equal to 0.5 ppm after soaking for 10, 20, and 30 minutes. Vinegar was able to reduce formalin concentrations from levels greater than or equal to 41 ppm to levels less than or equal to 0.5 ppm in crispy squid and squid, while, in rumen and jellyfish, it could only reduce the formalin concentration by one level from greater than 41 ppm to a range of 21–40 ppm after soaking for 10, 20, and 30 minutes. Moreover, the results also showed that salt was able to reduce residual formalin in rumen and fresh squid by one level from greater than 41 ppm to a range of 21–40 ppm after soaking for 20 and 30 minutes. However, potassium permanganate and charcoal powder affected the color of the food, turning it black and making it unappealing to eat, which may render them unsuitable for practical use. Therefore, to ensure consumer safety, this study recommends soaking food in vinegar for 20-30 minutes and then rinsing it with clean water 2–3 times before cooking. This method is appropriate, effectively reduces residual formalin in food, and does not alter the foods color.