Original Message
Re: CO treated tuna
Friday, August 31, 2001 4:04 AM


Hello,
My name is Anne, I am french and a new postgraduate student at the National University of Singapore ( NUS). I am here to achieve a master of science in the department of chemistry/food science. I am going to work on CO treated tuna. I have already done a lot of research as regards what has been done until today. However, if anyone could let me know where I could find precious informations, if anyone has an idea how to measure CO in tuna, I will be very glad!

Thank you for your help
Have a nice day
Anne Bruneau

Reply

Dear Anne

Following is the main part of a message I submitted to the Listserve on 24 Jan 2001. You could also try contacting the food regulators in Japan That country has regulatory limits on CO content of tuna and must have
procedures for measuring CO contents.

Peter Howgate

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There was a discussion on use of carbon monoxide, (flavourless smoke), for brightening the colour of tuna on the Listserve starting in February of 1999; you can access it from the archives. Appended is an abstract I have of a paper on measurement of CO in tuna. Also refs to two papers from the same group on effect of CO on quality and colour of tuna which include data on CO contents in the samples. The papers are in Chinese. If anyone has a translation of these into English I would be grateful for a copy.

Peter Howgate

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Chau-Jen Chow; Ping-Ping Hsieh. Min-Shou Hwang (1998). Quantitative determination of carbon monoxide residue in tuna flesh. Journal of Food and Drug Analysis 6 ( I ) 439--145[9 ref. Ch, en] [Nat. Kaohsiung Inst. of Marine Tech., Kaohsiung, Taiwan] CO residues were measured in tuna flesh following treatment with CO gas,
by a GC-FID approach in which CO was converted to methane by reduction before analysis. Sensitivity limit of the method was approx. 20 mg/kg flesh and a high correlation was observed between response peak area and amount of CO gas injected. Several samples of tuna, differing in flesh red coloration, were treated with CO gas for 5 days. Higher CO residues were detected in flesh containing higher levels of myoglobin, molar ratio of C0:myoglobin being 11-13%.

Chow, C.-J., Hsieh, P.-P., Tsai, M.-L. & Chu, Y.-J (1998). Quality changes during iced and frozen storage of tuna flesh treated with carbon monoxide gas. Journal of Food and Drug Analysis, 6, 615-623. Hsieh, P.-P., Chow, C.-J., Chu, Y.-J. & Chen, W.-L. (1998). Change in color and quality of tuna during treatment with carbon monoxide gas. Journal of Food and Drug Analysis, 6, 605-613.