Simple Determination of Carbon Monoxide in Fish Meat by GC

Miyazaki, Hitoshi; Abe, Masao; Asanoma, Masaharu; Nagai, Yuji; Nakajima, Masahiro; Miyabe, Masaki

doi:10.3358/shokueishi.38.4_233

Cited by 10 publications

(14 citation statements)

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“…If the determination should be repeated the use of same homogenate within a very short period of time is recommended (Jonker et al, 2003). The same detection limit as mentioned above was also obtained by Miyazaki et al (1997) with their method developed for the analysis of CO in fish meat. Gas chromatography equipped with a reducing column after the main column to change CO to methane before en-A C H T U N G T R E N N U N G tering the FID, was used to measure the CO residue (Chow et al, 1998a).…”

Section: Scientific Background Of the Application Of Carbon Monoxide mentioning

confidence: 60%

“…through the Japanese government 1997 2 . These papers (Abe et al, 1994;Takeda et al, 1995;Miyazaki et al, 1997;Chow et al, 1997Chow et al, , 1998aChow et al, , 1998bHsieh et al, 1998;Yoshida and Hori, 1998) deal mainly with the determination of CO in fish and were unfortunately mostly written in Japanese or Chinese. Also the probably most often applied method for CO determination originated from that time (Ishiwata et al, 1996).…”

Section: Scientific Background Of the Application Of Carbon Monoxide mentioning

confidence: 99%

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Use of “filtered smoke” and carbon monoxide with fish

Schubring¹

2007

J. Verbr. Lebensm.

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This review deals with the importance of flesh colour for quality assessment of muscle food and possibilities of influencing the colour via muscle colour pigments. Carbon monoxide as reagent to stabilise muscle colour and processes producing CO for this purpose are highlighted concentrating on those using filtered smoke (FS) to treat fish muscle. The scientific background is discussed and an overview is given on the situation concerning food law in this respect in different countries. Zusammenfassung: In diesem Übersichtsartikel werden die Bedeutung der Fleischfarbe für die Beurteilung der Qualität von Muskelfleisch behandelt und die Möglichkeiten dargestellt, diese Fleischfarbe durch Einflussnahme auf die farbgebenden Pigmente im Muskelfleisch zu beieinflussen. Kohlenmonoxyd als Reagenz, um die Fleischfarbe zu stabilisieren, und Verfahrensabläufe, die zu diesem Zweck Kohlenmonoxyd produzieren, werden im Hinblick auf Verfahren vorgestellt, bei denen das Muskelfleisch von Fischen mit gefiltertem Rauch behandelt wird. Die wissenschaftlichen Grundlagen dafür werden diskutiert und ein Überblick wird gegeben, welche lebensmittelrechtlichen Grundlagen in den verschiedenen Staaten bestehen.

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Section: Scientific Background Of the Application Of Carbon Monoxide mentioning

confidence: 60%

Section: Scientific Background Of the Application Of Carbon Monoxide mentioning

confidence: 99%

Use of “filtered smoke” and carbon monoxide with fish

Schubring¹

2007

J. Verbr. Lebensm.

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“…The COMb extraction rate was higher in the anaerobic condition than in the aerobic one (Fig. Miyazaki et al (1997) Effect of light on the stability of COMb extracted from CO-treated beef Generally, CO has a 250-to 300-fold greater affinity for Mb compared to O 2 .…”

Section: Effect Of N 2 Purge On the Extraction Rate Of Comb From Co-tmentioning

confidence: 99%

“…Miyazaki et al (1997) have shown that 40% of CO is dissociated from a meat sample by homogenization. Miyazaki et al (1997) have shown that 40% of CO is dissociated from a meat sample by homogenization.…”

Section: Introductionmentioning

confidence: 99%

A method for extracting carboxy‐myoglobin from beef

Waga

Takeda

Sakata

2017

Animal Science Journal

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The present study was conducted to devise a method for the effective extraction of carboxy-myoglobin (COMb) from beef without carbon monoxide dissociation. The ratio of COMb to myoglobin was computed at absorptions of wavelengths 541 and 551 nm, which characterize COMb and the isosbestic point between COMb and deoxy-myoglobin, respectively. The COMb extraction rate was found to vary with temperature, pH and oxygen conditions. The decrease observed in this rate was inversely proportional to the rise in extraction temperature. The COMb extraction rate was also affected by pH, and the stability of COMb in the extract solution was the highest at pH 8.0-9.0. Moreover, the presence of oxygen was found to disturb COMb extraction. According to these results, nearly all COMb could be extracted from carbon-monoxide-treated beef under stirring conditions in pH 8.5 deoxidized buffer, at 1°C, and under N flow with the improved extraction method in this study (98.1 ± 2.7%). The decrement of COMb in the extract was accelerated by light, and the COMb was stable for 20 min in the dark, at 1°C. The extraction conditions for COMb described above should allow the accurate evaluation of COMb in meat tissue.

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“…3ῌ7ῌ4 Kyobashi, Chuo-ku, Tokyo 104ῌ0031, Japan; 3 Japan Food Research Laboratories: 4ῌ5ῌ13 Osu, Naka-ku, Nagoya 460ῌ0011, Japan; 4 Japan Frozen Foods Inspection Corporation: 2ῌ13ῌ45 Hukuura, Kanazawa-ku, Yokohama 236ῌ0004, Japan; 5 Food Analysis Technology Center SUNATEC: 9ῌ5 Akahorishinmachi, Yokkaichi, Mie 510ῌ0825, Japan; ῍ Corresponding author Carbon monoxide (CO) treatment of fish meat of tuna, yellowtail, tilapia etc. is not allowed in Japan, since it can maintain the red color for a longer period than the microbiological shelf life of fish meat.…”

Section: Improvement Of Carbon Monoxide Analysis In Fish Meatmentioning

confidence: 99%

Improvement of Carbon Monoxide Analysis in Fish Meat

Ohtsuki¹,

Kawasaki²,

Kubota³

et al. 2011

Journal of the Food Hygienics Society of Japan

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Carbon monoxide (CO) treatment of fish meat of tuna, yellowtail, tilapia etc. is not allowed in Japan, since it can maintain the red color for a longer period than the microbiological shelf life of fish meat. The o$cial method for quantification of CO has a problem, in that a part of the CO is lost during the preparation of the fish sample. To solve this problem, we modified the o$cial method in this study. We also applied this modified method to survey the contents of CO in tuna, yellowtail, young yellowtail, and tilapia. As a result, the modified method was found to be more suitable for CO quantification than the o$cial method. An inter-laboratory study by 4 laboratories confirmed that the CO content of many samples of tilapia exceeded the regulation value, apparently due to the higher recovery of CO, compared to the o$cial method. Therefore, it was suggested that the regulation value in the case of tilapia should be changed if this method is introduced as an o$cial method.(Received September 9, 2010)

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Simple Determination of Carbon Monoxide in Fish Meat by GC

Cited by 10 publications

References 0 publications

Use of “filtered smoke” and carbon monoxide with fish

Use of “filtered smoke” and carbon monoxide with fish

A method for extracting carboxy‐myoglobin from beef

Improvement of Carbon Monoxide Analysis in Fish Meat

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