Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)

The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its <em>fresh</em> red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin com...

Full description

Bibliographic Details
Main Authors: Raffaele Marrone, Celestina Mascolo, Giuseppe Palma, Giorgio Smaldone, Mariagrazia Girasole, Aniello Anastasio
Format: Article
Language:English
Published: PAGEPress Publications 2015-09-01
Series:Italian Journal of Food Safety
Subjects:
Carbon monoxide
Tuna fish
Thunnus Albacares
Shelf life
Spectrophotometric method
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/4528

Similar Items

Similar Items