Effect of heating on residual carbon monoxide content in co-treated tuna and myoglobin

Journal of Food Biochemistry

Volumn 28, Issue 6, 2004, Pages 476-487

  Chow, Chau Jen ^a   Chu, Yuh Jwo ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

CO-TREATED TUNA; MB SOLUTIONS; MYOGLOBIN (MB); VACUUM PACKAGING;

CARBON MONOXIDE; GAS CHROMATOGRAPHY; HEAT TREATMENT; PROTEINS;

FOOD PROCESSING;

SCOMBRIDAE GEN. SP.; THUNNUS ALBACARES;

EID: 15744386937     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.05303.x     Document Type: Article

References (21)

1. ABE, M., MIYAZAKI, H., NAGAI, Y., NAKAJIMA, M. and MIYABE, M. 1994. Determination of carbon monoxide in dark-fleshed fish by gas chromatography. Annual Report of Nagoya City Public Health Research Instituted, 10-15.
2. CARPENTER, C.E., CORNFORTH, D.P. and WHITTIER, D. 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Sci. 57, 359-363.
3. CHOW, C.J. 1991 Relationship between the stability and autoxidation of myoglobin. J. Agr. Food Chem. 39(1), 22-26.
4. CHOW, C.J., HSIEH, P.P. and HWANG, M.S. 1998. Quantitative determination of carbon monoxide residue in tuna flesh. J. Food Drug Anal. 6(1), 439-446. (In Chinese).
5. CHOW, C.J., OCHIAI, Y., WATABE, S. and HASHMOTO, K. 1988. Effect of freezing and thawing on the discoloration of tuna meat. Nippon Suisan Gakkaishi 54(4), 639-648.
6. CLARK, D.S., LENTZ, C.P. and ROTH, L.A. 1976. Use of carbon monoxide for extending shelf life of prepackaged fresh beef. Can. Inst. Food Sci. Technol. J. 9(3), 114-117.
7. DRABKIN, D.I. 1945. Crystallographic and optical properties of human hemoglobin. A proposal for the standardization of hemoglobin. Am. J. Med. Sci. 209, 268-270.
8. EL-BADAWI, A.A., CAIN, R.F., SAMUELS, C.E. and ANGELMEIER, A.F. 1964. Color and pigment stability of packaged refrigerated beef. Food Technol. 18, 754-757.
9. HASHIMOTO, K. 1976. Hemoprotein. In Shiromi no Sakana to Akami no Sakana, (The Japanese Society of Fisheries Science, ed) pp. 28-41. Koseisha Koseikaku, Tokyo.
10. HSIEH, P.P., CHOW, C.J., CHU, Y.J. and CHEN, W.L. 1998. Change in color and quality of tuna during treatment with carbon monoxide gas. J. Food Drug Anal. 6(3), 605-613. (In Chinese).
11. ISHIWATA, H., TAKEDA, Y., KAWASAKI, Y., YOSHIDA, R., SUGITA, T., SAKAMOTO, S. and YAMADA, T. 1996. Concentration of carbon mon-oxide in commercial fish flesh and in fish flesh exposed to carbon monoxide gas for color fixing. J. Food Hyg. Soc. Japan 37(2), 83-90.
12. JAYASINGH, P., CORNFORTH, D.P., CARPENTER, C.E. and WHITTIER, D. 2001. Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Sci. 59, 317-324.
13. MINISTRY OF HEALTH AND WELFARE OF JAPAN 1995. Practice of carbon monoxide inspection in raw fishes. Notice of Einyu no. 10, Eika no. 7. (In Japanese).
14. MIYAZAKI, H., ABE, M., ASANOMA, M., NAGAI, Y., NAKAJIMA, M. and MIYABE, M. 1997. Simple determination of carbon monoxide in fish meat by GC. J. Food Hyg. Soc. Japan 38(4), 233-239.
15. PRINCE, C. 1999. Fish treated with carbon monoxide. Communique of Canadian Food Inspection Agency, June 17.
16. SØRHEIM, O., AUNE, T. and NESBAKKEN, T. 1997. Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat. Trends Food Sci. Technol. 8, 307-312.
17. 2/low CO atmosphere on color and yield of cooked ground beef patties. The Proceeding of 47th Int'l Congress Meat Sci. Technol., August 26-31, pp. 74-75, Kenlow, Poland.
18. SØRHEIM, O., NISSEN, H. and NESBAKKEN, T. 1999. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Sci. 52, 157-164.
19. SANO, H. 1983. Biosynthesis and catabolism of heme. In Metaloprotein Chemistry, (S. Otsuka and T. Yamanaka, eds.) pp. 88-104. Koudansha Scientific, Tokyo.
20. VON BURG, R. 1999. Toxicology update - carbon monoxide. J. Appl. Toxicol. 19, 379-386.
21. 14C carbon monoxide in cooked or stored ground beef samples. J. Agr. Food Chem. 26, 210-211.