The Effect of Carbon Monoxide on Slaughter and Processing of Fish

Abstract The use of carbon monoxide (CO) to anesthetize fish is not common. However, CO is an efficient sedative that does not produce aversive reactions in fish. Combined with other slaughter methods (electrical stunning), CO is a promising candidate for future and humane fish slaughter. New data suggest that CO causes brain death due to oxygen displacement in the heme-groups of neuroglobin and Saccus vasculosis , two recently discovered brain components in fish. CO enhances flesh color by preventing discoloration caused by myoglobin and hemoglobin oxidation, and may improve quality in salmon and white fish. Using filtered smoke with CO, and CO packaging, favor quality. CO inhibits bacterial growth and reduces the contribution of heme-proteins to lipid oxidation. Chromatographic measurement of CO content in water enables continuous monitoring capabilities and excellent research possibilities. The effects of CO on fish quality can be assessed using Visible and Near Infrared Reflection spectrophotometry.