VISUAL CHARACTERISTICS OF FISHERY PRODUCTS CONTAINING SUBSTANCEDYES

VISUAL CHARACTERISTICS OF FISHERY PRODUCTS CONTAINING SUBSTANCEDYES

The use of dyes as additives in foods aimed at giving the impression of attractive, uniformcolor and improve fishing.

Dyes there are 3 (three), namely: natural dyes, which is identical with natural dyes andsynthetic dyes.

Dyes commonly used in fishery products are synthetic dyes such as Rhodamin B, Wantex,ponceau 3 R and c mettanyl yellow which actually used to dye textiles and paints. Thesedyes are not allowed for human consumption (No. Permenkes. 239 of 1985) because they contain heavy metals and are thought to cause cancer.

The dye is banned: Rhodamin B, c methanyl yellow, orange RN, erythrosine, tatrazine,yellow FCF, Brilliant Blue, Ponceau 4 R, etc..

The dye is allowed: Auromino etc.. Dye substances on health effects: When consumingproducts containing banned dye which can lead to: - Bladder Cancer - Liver damage / livercancer - Damage to the eyes / nearsightedness

Visual characteristics of fishery products (shellfish stew) containing borax: - The appearance is clean, bright and attractive colors red / bright yellow uniform

Sources: Tabloid Akuamina Issue 4 Year I, 22 December 2010-4 January 2011

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