Tuna processing prohibits the use of carbon monoxide

China's "raw tuna" standard has been approved by the Ministry of Agriculture and will be implemented on May 1. The standard clearly stipulates that processing of raw tuna is prohibited by the use of a carbon monoxide (dry ice) color retention process and carbon monoxide tuna will bid farewell to the market.

According to Wu Jiale, a fish processing specialist of the Ministry of Agriculture who sponsors the formulation of “raw raw tuna”, and a senior experimentalist at the Food College of Shanghai Fisheries University, the combination of carbon monoxide and tuna myoglobin can make the flesh look bright pink, which looks like fresh tuna different. However, carbon monoxide-treated tuna cannot keep fresh. If a consumer eats fish that has been degraded and his color appears fresh but the meat loses its elasticity, acute intestinal disease can result. Many developed countries have banned the sale of "carbon monoxide".

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