3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. Hordur G. Kristinsson,
  2. Murat O. Balaban and
  3. W. Steven Otwell

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch3

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

How to Cite

Kristinsson, H. G., Balaban, M. O. and Otwell, W. S. (2006) The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch3

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • carbon monoxide;
  • wood smoke;
  • fish muscle;
  • color;
  • myoglobin

Summary

This chapter contains section titled:

  • The chemistry of fish color

  • Carbon monoxide related colors

  • Identifying CO- or FS-treated products