抄録
Tilapia is one of the important aquaculture fishes in Taiwan, and its fillet is usually consumed as sashimi. Carbon monoxide (CO) gas might be used to treat tilapia fillet for color retaining. Residual CO in the flesh of tilapia sampled from various salinities of fishpond water, pre-killing handlings, and storage temperatures were investigated using gas chromatography. Based on the results shown in the standard curve, 83% of CO gas from tilapia extract was recovered. The CO residue in most of the tilapia fillet was below 20 μg/kg, regardless of the culture conditions or storage temperature at 0 or 10°C. When the tilapia suffocated in CO gas, some of the tilapia fillets showed the CO residue in the range of 27_??_76 μg/kg, which values were higher than those tilapias sacrificed by instantly cutting or by struggling to death in air.
