Nitrofurazone and nitrofurylacrylamide have been replaced by furylfuramide (2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide: FF) as a preservative for the fish sausage preparation in Japan after July 5, 1965.
It has been noticed by the manufacturers that a decrease in the amount of FF occurred during the preparation of fish sausage, and it became desirable to estimate actual amount of FF remained in the product in order to examine the effectiveness of preservative in the products and to check whether a maximum permissible amount of the use is being held by the manufacturers.
The present paper deals with the determination of FF added to buffer solution, eggwhite, raw and cooked fish meat, and fish sausage by microbioassay using
Bacillus natto as a test organism.
1. In buffer solution, FF was found to be quite stable at pH 6.0 and gave almost 100% recovery, and the rate of recovery lowered if pH was shifted to a value of 8.0, as indicated in Tables 1 and 2.
A fairly good recovery was observed when FF was mixed into raw eggwhite solution in spite of its alkaline nature, however, the recovery rate decreased on heating, especially in the higher concentration of eggwhite (Table 3).
2. No remarkable difference in the recovery rate of FF between raw and cooked fish meat, which include Alaska pollack, whale, tuna and shark meat. The rates lie between 30 and 60% (Tables 5 and 6).
3. FF in fish sausage, treated similarly as in commercial processing of the plant, showed a decrease to one-third of the amount originally added.
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