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
-----------------------------------
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
*********************************************
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.
----- Original Message -----
From: Anne Bruneau <scip1204@nus.edu.sg>
To: <seafood@ucdavis.edu>
Sent: Friday, August 31, 2001 4:04 AM
Subject: CO treated tuna
> 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
>
>
>
This archive was generated by hypermail 2b29 : Fri Aug 31 2001 - 14:53:47 PDT