Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal

A rapid and sensitive liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) method was validated and used to quantify crystal violet (CV), leucocrystal violet (LCV), malachite green (MG), leucomalachite green (LMG), and brilliant green (BG) residues in frozen fish (121 samples) from various coun...

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Veröffentlicht in:	Journal of food science 2019-02, Vol.84 (2), p.370-380
Hauptverfasser:	Gammoh, Sana, Alu'datt, Muhammad H., Alhamad, Mohammad N., Rababah, Taha, Ammari, Zaid A., Tranchant, Carole C., Talafha, Wesam, AlRosan, Mohammad
Format:	Artikel
Sprache:	eng
Schlagworte:	Adsorption Aerobic bacteria Agricultural practices Animals antibiotic dyes Antibiotics Aquaculture Argentina Assessments Bacteria Catfishes - microbiology China Chromatography, Liquid - methods Color removal Coloring Agents - analysis Coloring Agents - isolation & purification Contamination decontamination treatment detection method Dyes E coli Fillets Fish Fish farms Food contamination Food Contamination - analysis Gentian Violet - analysis Gentian Violet - isolation & purification Hake Leuco dyes leuco metabolites Liquid chromatography Malachite green Mass spectrometry Mass spectroscopy Microorganisms Milk Milk - chemistry Monitoring Pangasius processed fish Public health Quality Residues Rosaniline Dyes - analysis Rosaniline Dyes - isolation & purification Seafood - analysis Seafood - microbiology Skin Submerging Tandem Mass Spectrometry - methods Tilapia Tilapia - microbiology Trityl Compounds - analysis Trityl Compounds - isolation & purification Vietnam Waterborne diseases
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