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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1025-1031
Phosphine residues and physicochemical stability of Hwangtae after fumigation
Hye Young Shin1 • Ji Seop An1 • Ji Min Lee1 • Sang Guan You1 • Il Shik Shin1
1 Department of Marine Food Science and Technology, College of Life Sciences, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung-si, Gangwon-do 25457, Republic of Korea
ABSTRACT
This study detected phosphine residues and the qualitative effect of phosphine fumigation on Hwangtae (yellowish-dried Alaska pollock). Four types of Hwangtae products commercially purchased were investigated to assess phosphine residue. Hwangtae was fumigated at both laboratory scale, at an aluminum phosphide rate of 33.6 g/m3, and large scale (1.68 g/m3) to evaluate phosphine residue and dissipation. Further, nutritional composition analyses between pre- and post-fumigated Hwangtae were conducted. The concentration of phosphine residues was lower than the detection limit (0.005 mg/kg) in all Hwangtae products. After fumigation in laboratory scale, phosphine residue was 2.47 mg/kg, and after fumigation in large scale, the residue was 3.25 mg/kg. After 3-d aeration in the open air, there was no residue detected from fumigated Hwangtae. Nutritional composition, including proximate, mineral, and amino acid compositions, did not differ (P<0.05) between pre- and post-fumigated Hwangtae. Overall, Hwangtae did not demonstrate a phosphine residue problem after the proper aeration process, and phosphine did not alter the nutritional composition, suggesting the use of phosphine as a fumigant to protect Hwangtae from insect pests.
KEYWORD
Hwangtae · Fumigation · Aluminum phosphide · Phosphine · Residue
Food Science and Biotechnology 2021 ; 30(8): 1025-1031
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