Use of âfiltered smokeâ and carbon monoxide with fish: A review

Reinhard Schubring

Use of âfiltered smokeâ and carbon monoxide with fish: A review

In: Seafood research from fish to dish

Author:

Reinhard Schubring

Reinhard Schubring Federal Research Centre for Nutrition and Food, Department of Fish Quality, Palmaille 9, D-22767 Hamburg, Germany

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Type:: Chapter

Pages:: 317â345

DOI:: https://doi.org/10.1163/9789086865819_033

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Abstract

This review deals with the importance of flesh colour for quality assessment of muscle food and possibilities of influencing the colour via muscle colour pigments. Carbon monoxide as reagent to stabilise muscle colour and processes producing carbon monoxide for this purpose are highlighted concentrating on those using filtered smoke to treat fish muscle. The scientific background is discussed and an overview is given on the situation concerning food law in this respect in different countries.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

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- Life Sciences

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Use of âfiltered smokeâ and carbon monoxide with fish: A review

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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Use of âfiltered smokeâ and carbon monoxide with fish: A review