https://doi.org/10.4081/ijfs.2015.4528

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

Vol 4, No 3 (2015)
Submitted: 9 July 2014
Accepted: 27 December 2014
Published: 8 September 2015
Carbon monoxide, Tuna fish, Thunnus Albacares, Shelf life, Spectrophotometric method
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Authors

Raffaele Marrone
raffaele.marrone@unina.it
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Italy.
Celestina Mascolo
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Italy.
Giuseppe Palma
National Association of Processing Fish Industries, Rome, Italy.
Giorgio Smaldone
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Italy.
Mariagrazia Girasole
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Italy.
Aniello Anastasio
Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Italy.
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 fresh red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat. The presence of CO in tuna fish (Thunnus Albacares) has been investigated by means of optical spectroscopy. Formation of the CO adduct can be easily detected by the combined analysis of electronic absorption spectra in their normal and second derivative modes, monitoring the intense Soret band at 420 nm. Samples were judged as CO treated when their levels were higher than 200 ng/g. Only two positive samples out of 29 analyzed were detected. The high level of uncertainty (0.30) of the method requires the use of more specific and sensitive methods for confirmatory analysis.

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How to Cite

1.
Marrone R, Mascolo C, Palma G, Smaldone G, Girasole M, Anastasio A. Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares). Ital J Food Safety [Internet]. 2015 Sep. 8 [cited 2024 Nov. 23];4(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4528

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