5 Things to Know About the Positive and Negative Effects of Blanching Fish with Carbon Monoxide

Kelolalaut.com Blanching fish with carbon monoxide (CO) is a common practice in the seafood industry to enhance the appearance and extend the shelf life of fish. However, this technique has both positive and negative effects, raising concerns among consumers and regulators. Here are five key things to know about the impact of carbon monoxide treatment on fish.

1. Enhances the Appearance of Fish

One of the main reasons carbon monoxides is used in fish processing is its ability to maintain the bright red or pink colour of fish, particularly species like tuna and tilapia. When fish is exposed to CO, it reacts with the muscle pigment myoglobin, forming carboxymyoglobin, which retains a fresh-looking colour even after prolonged storage. This process prevents fish from turning brown or grey, which consumers often associate with spoilage, making the product more visually appealing in supermarkets.

2. Extends Shelf Life and Reduces Waste

Blanching fish with CO can help slow down oxidation and bacterial growth, thereby extending the shelf life of the product. This can be particularly beneficial for seafood suppliers and retailers, as it reduces food waste and allows for longer transportation and storage times. The extended freshness means less fish needs to be discarded due to discoloration, which can lead to cost savings for businesses and potentially lower prices for consumers.

3. Can Be Misleading to Consumers

While carbon monoxide treatment preserves the colour of fish, it does not prevent actual spoilage. This means that even if the fish looks fresh, it may still be unsafe to eat due to bacterial contamination or degradation. Consumers who rely solely on colour to judge freshness may be misled into buying old or expired fish, increasing the risk of foodborne illnesses. The practice has led to regulatory concerns in some countries, with certain regions banning or restricting the use of CO in seafood processing.

4. Raises Food Safety and Regulatory Concerns

The use of carbon monoxide in fish processing is a controversial topic in food safety discussions. While it is allowed in the United States and some other countries, the European Union and Japan have banned the practice due to concerns that it can mask spoilage and lead to health risks. Regulatory agencies emphasize the importance of proper labelling and storage conditions to ensure consumer safety. Some food safety experts argue that CO treatment should be combined with other measures, such as strict temperature control and proper handling, to prevent the sale of unsafe seafood.

5. May Affect Taste and Texture

Some seafood consumers and chefs argue that fish treated with carbon monoxide may have a slightly different taste or texture compared to untreated fish. The preservation process might alter the natural degradation of the fish, affecting the overall quality when cook. While the difference may not be significant for all consumers, those with a keen palate might notice subtle changes in flavour and mouthfeel.

Blanching fish with carbon monoxide has both advantages and disadvantages. While it enhances appearance and extends shelf life, it can also be misleading to consumers and raise food safety concerns. Whether buying fresh or processed fish, it’s essential for consumers to check labels, rely on proper storage conditions, and use other indicators, such as smell and texture, to assess freshness. As regulations evolve, transparency in seafood processing will be key to ensuring both quality and safety in the industry.

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