Improvement of Carbon Monoxide Analysis in Fish Meat

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.