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 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 sp...

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Detalles Bibliográficos
Autores principales: Marrone, Raffaele, Mascolo, Celestina, Palma, Giuseppe, Smaldone, Giorgio, Girasole, Mariagrazia, Anastasio, Aniello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076633/
https://www.ncbi.nlm.nih.gov/pubmed/27800404
http://dx.doi.org/10.4081/ijfs.2015.4528

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076633/
https://www.ncbi.nlm.nih.gov/pubmed/27800404
http://dx.doi.org/10.4081/ijfs.2015.4528

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