title: [Inspection of carbon monoxide in imported tilapia].
abstract: 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.
authors.forename: Y
authors.initials: Y
authors.lastname: Takeda
authors.forename: Y
authors.initials: Y
authors.lastname: Kawasaki
authors.forename: T
authors.initials: T
authors.lastname: Sugita
authors.forename: S
authors.initials: S
authors.lastname: Sakamoto
authors.forename: K
authors.initials: K
authors.lastname: Sato
authors.forename: R
authors.initials: R
authors.lastname: Yashida
authors.forename: T
authors.initials: T
authors.lastname: Maitani
authors.forename: H
authors.initials: H
authors.lastname: Ishiwata
authors.forename: T
authors.initials: T
authors.lastname: Yamada
mesh_terms: 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
chemical_list: D005505:Food Coloring Agents; D002248:Carbon Monoxide