1997 Volume 38 Issue 4 Pages 233-239_1
A simple method was developed for the analysis of carbon monoxide (CO) in fish meat. The frozen (or raw) sample was minced and weighed into a screw cap vial. After addition of 1-octanol and 10% sulfuric acid, the vial was incubated at 40°C in a water bath for 5min, then shaken vigorously for 15min to release the CO gas. CO was analyzed by head-space gas chromatography. The detection limit of CO was 2μg/kg for fish meat.
The developed method was applied to the determination of CO in tilapia, tuna and other kinds of fish meat. This simple method is convenient for the rapid determination of CO content in fish meat.
