[Inspection of carbon monoxide in imported tilapia].
Carbon monoxide in imported tilapia was determined with a gas chromatograph equipped with a molecular sieve 13x column (2.3 m), a methanizer and a FID for the inspection of imported food. The concentration of carbon monoxide in the sample, which was vacuum packed and suspected to be treated with carbon monoxide, was 16 x 10 micrograms/kg in fish meat, and 37 x 10(3) microliters/l in the bubble in the package. On the other hand, carbon monoxide in the reference, which was vacuum packed but was not treated with carbon monoxide, was 10 micrograms/kg in fish meat and 76 microliters/l in the bubble in the package. Carbon monoxide was less than 4 micrograms/kg in two vacuum packed fish meat of tilapia sold in a market in Tokyo. From these results, the suspected sample was concluded to be treated with carbon monoxide for color fixating of protoheme in fish meat.
Takeda
Y
Y
Kawasaki
Y
Y
Sugita
T
T
Sakamoto
S
S
Sato
K
K
Yashida
R
R
Maitani
T
T
Ishiwata
H
H
Yamada
T
T
D002248:Carbon Monoxide / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D005396:Fish Products / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D018857:Food Packaging; D005519:Food Preservation
D005505:Food Coloring Agents; D002248:Carbon Monoxide