Application of 'tasteless smoke' and carbon monoxide in fish - evaluation of technological consequences.

摘要

This review deals with the importance of flesh colour in the assessment of quality of muscle foods, and the influence of muscle pigments on the colour of the meat. Carbon monoxide (CO), which is used to stabilize muscle colour, as well as the processes which produce CO, are highlighted, specifically in filtered-smoke treated fish. The scientific background is discussed, and an overview is given on the situation concerning (food) laws in this respect in different countries. The trade of fish, such as tuna or comparable species, treated by filtered smoke (e.g. tasteless smoke or clear smoke) is presently not allowed in Germany. There is a need to ascertain the scientific basis of such processes which stabilize the colour of fish flesh, especially with regard to the characterization of spoilage in colour-stabilized, thawed fish muscle. The development of suitable methods for the determination of carbon monoxide in fish is also needed. The application of filtered smoke appears to mask the unsound quality and spoilage of products. Eventhough these products are not currently allowed by German food law, it is assumed that products treated by filtered smoke will be offered in the German market. Thus, standard guidelines within the European Union are necessary, to avoid further difficulties for processors, traders, inspectors and consumers.