title: [Improvement of carbon monoxide analysis in fish meat].
abstract: 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 official 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 official 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 official 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 official method. Therefore, it was suggested that the regulation value in the case of tilapia should be changed if this method is introduced as an official method.
authors.affiliation: National Institute of Health Sciences, Tokyo 158-8501, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Ohtsuki
authors.forename: Yoko
authors.initials: Y
authors.lastname: Kawasaki
authors.forename: Hiroki
authors.initials: H
authors.lastname: Kubota
authors.forename: Tatsuya
authors.initials: T
authors.lastname: Namiki
authors.forename: Tayoshi
authors.initials: T
authors.lastname: Iizuka
authors.forename: Noriko
authors.initials: N
authors.lastname: Shionoya
authors.forename: Nobuhiko
authors.initials: N
authors.lastname: Yoshii
authors.forename: Reiko
authors.initials: R
authors.lastname: Ohara
authors.forename: Makiko
authors.initials: M
authors.lastname: Tanaka
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kobayashi
authors.forename: Kyoko
authors.initials: K
authors.lastname: Sato
authors.forename: Yoko
authors.initials: Y
authors.lastname: Kawamura
mesh_terms: D002248:Carbon Monoxide / Q000032:analysis*; D002849:Chromatography, Gas; D005396:Fish Products / Q000032:analysis*; D005504:Food Analysis / Q000379:methods
chemical_list: D002248:Carbon Monoxide