{"id":38836,"date":"2021-06-09T14:24:08","date_gmt":"2021-06-09T14:24:08","guid":{"rendered":"https:\/\/matis.is\/?p=38836"},"modified":"2021-06-09T14:24:09","modified_gmt":"2021-06-09T14:24:09","slug":"color-stability-of-frozen-whole-tilapia-exposed-to-pre-mortem-treatment-with-carbon-monoxide","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/color-stability-of-frozen-whole-tilapia-exposed-to-pre-mortem-treatment-with-carbon-monoxide\/","title":{"rendered":"Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide"},"content":{"rendered":"<p><strong>BACKGROUND:<\/strong>&nbsp;Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully used for improving the color of packaged meat and fish products. In this study, we wanted to investigate pre-mortem treatment of live tilapia using 100% CO for its ability to improve the color of frozen whole tilapia. We compared untreated and CO-treated whole, gutted tilapia, frozen for 2 and 4 months at - 20 \u00b0 C. Frozen tilapia samples were thawed overnight at 4 \u00b0 C, filleted and analyzed for their color, heme peak wavelength and CO concentration.<\/p>\n\n\n\n<p><strong>RESULTS:<\/strong>&nbsp;Euthanasia using CO significantly increased redness (<em>a<\/em>* value) and lightness (<em>L<\/em>* value) of tilapia white and red muscle. Frozen storage significantly (<em>P<\/em>&nbsp;&lt;0.05) Decreased redness of both CO-treated and untreated tilapia. However, even after 4 months of frozen storage,&nbsp;<em>a<\/em>* -value of CO-treated tilapia was similar to fresh untreated tilapia fillets. Heme peak wavelengths of CO-euthanized tilapia were higher than in untreated tilapia and there was no significant (<em>P<\/em>&nbsp;&gt; 0.05) decrease in heme peak wavelengths of CO-treated tilapia white and red muscle during frozen storage. The CO content of frozen euthanized tilapia fillets was significantly (<em>P<\/em>&nbsp;&gt; 0.05) higher than in untreated fillets. In general, red muscle tissue of euthanized tilapia had a higher concentration of CO than white muscle.<\/p>\n\n\n\n<p><strong>CONCLUSION:<\/strong>\u00a0Color stability of tilapia fillets was significantly improved by pre-mortem CO treatment. The color of CO-treated fillets was retained during frozen storage compared to untreated fillets. Hence, pre-mortem CO treatment could be used as a new method for improving color of tilapia. Copyright \u00a9 2008 Society of Chemical Industry<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1002\/jsfa.3230\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>BACKGROUND:&nbsp;Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38836","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/color-stability-of-frozen-whole-tilapia-exposed-to-pre-mortem-treatment-with-carbon-monoxide\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"BACKGROUND:&nbsp;Color of muscle foods plays a major role in consumer perception of meat quality. 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