Determination of Carbon Monoxide in Tuna

“The carbon monoxide hides the quality of fish. It’ll make a poor quality fish pretty like a rose. I’ve seen them take an old piece of brown tuna, put the gas on it and it comes out looking like cherry lemonade” [from a recently published article].
Carbon Monoxide is an odorless, colorless and tasteless gas with potentially lethal effects when breathed.
Though, CO finds some applications in the food industry. When added to tuna, for example, Carbon Monoxide forms a very stable cherry color that is very resistant to the oxidation process preserving the formation of the brown ferric color.
The stability of the bright red color can be misleading for the consumer, causing confusion regarding the real preservation state of the product.
This is why even if FDA deemed carbon monoxide tuna as GRAS (Generally Regarded as Safe), the practice is banned or strictly regulated in Japan, Canada end EU.

Discover the DANI Solution for the determination of Carbon Monoxide in Tuna

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