Research Journal of Recent Sciences _________________________________________________ ISSN 2277-2502 Vol. 4(ISC-2014), 76-80 (2015) Res. J. Recent. Sci. International Science Congress Association 76 Quantitative Analysis of Carbon Monoxide in Frozen Foods Soni S and Andhare V.V.The Institute of Science, Mumbai INDIAAvailable online at: www.isca.in, www.isca.me Received 29th November 2014, revised 30th January 2015, accepted 5th February 2015 AbstractCarbon monoxide is used as a preservative in food to extend its freshness for a longer duration. Carbon monoxide is not harmful at small concentrations for humans and is present in minute quantities as a component of metabolism. But repeated exposure to Carbon Monoxide can have harmful effects like headaches, dizziness, nausea, vomiting, fatigue, unconsciousness, collapse and finally death. As the frozen foods are regularly consumed worldwide and frozen fish, frozen chicken, etc being the common and most preferred foods, the consumption of frozen foods is abundant. Hence the study was undertaken to quantitatively analyse the Carbon Monoxide present in frozen food using Gas Chromatography. To obtain standard readings, fresh samples were also analysed. The results showed that the fresh samples of food had approximately 145-150ng/gm of Carbon Monoxide while the levels of Carbon Monoxide in frozen food samples was found to be slightly above 1µg/gm.Keywords: Frozen foods, carbon monoxide, gas chromatography.Introduction Carbon monoxide is considered to be a clear, odourless and tasteless gas. Though highly toxic when inhaled, it is present in low levels in animals as a component of normal metabolism. When carbon monoxide binds to the haemoglobin molecule in red blood cells, the result is an indefinite red colouration of meat. Carbon monoxide is known as the “silent killer” as it has the capacity to take lives within minutes of its consumption. Most of the the time, the victims are not aware that they are poisones by CO. CO in high concentrations results in death whereas smaller concentrations with prolonged exposure results in a number of health hazards like headaches, nausea, vomitting, cardiovascular and neurological diseases. Red colour of meat, poultry and fish is due to the presence of Myoglobin (Mb), an important muscle pigment that stores oxygen. When the flesh is exposed to atmosphere, oxygen reacts with Mb oxymyoglobin, hereby imparting the red colour to the flesh. However, excess oxygen and long periods of storage results in oxidation of oxymyoglobin to ferric myoglobin resulting in the fading of the red colour or conversion of red colour to brown1-4. In recent times, CO is being used as a preservative in meat, poultry and fish to maintain its its fresh red colour for an extended period of time, also to prevent its discolouration from red to undesired brown colour. Carbon monoxide reacts with the muscle pigments to form a very stable complex, carboxymyoglobin. Fresh, chilled or thawed frozen food can be treated with CO to obtain the desired colour effect on appearance2-3Various methods have been prviously used to determine Carbon monoxide concentration from biological samples. Therefore study has been undertaken to know the quantity of CO present in packed frozen food supplied in malls and markets of Mumbai City using Gas Chromatography (GC).Material and Methods Sample preparation and design: To determine CO level, fresh samples were filleted and divided into two portions. One portion was immediately analysed and the other portion was treated with CO as follows: In lab Treatment of fresh samples: Three of meat, poultry and fish each was vaccum packed and subsequently exposed to CO by injection into a corner of the packaging until the bag was filled with the gas. Upon resealing, the bag was placed in the refrigerator (4°C) for 24-48 hr to allow CO absorption by tissue. Market Bought/packed samples: Individual packets each of meat, poultry and fish were bought from different markets of Mumbai and their CO content was determined. Analysis: Each individual unit of meat, poultry and fish (fresh, treated and frozen)were thawed in their respective packet.100 gm of each sample was homogenised for 30 sec, 2 gm aliquot was placed in a vial followed by 4.2 ml of water and 5 ml of octanol and 0.5 ml of 5 %M sulphuric acid. The vials were capped, shaken and using a syringe brought to a final volume of 6.7ml.Vials were shaken again and then heated at 7 °C for 1 hr. Analysis was then completed by injecting 100µl into GC system after bottle was cooled at room temperature3-4. Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502Vol. 4(ISC-2014), 76-80 (2015) Res. J. Recent. Sci. International Science Congress Association 77 Chromatographic Conditions: Gas chromatograph system of Agilent was used. The injection of 100µl was manually injected using a gastight syringe. Oven temperature was set at 30C for 2.5 min, ramped to 60C for the next 1 min and held constant till the end of the amnalysis. Helium was the carrier gas held at a constant flow of 1.5 ml. min-1. All required safety precautions were taken5-7. Results and Discussion CO is present in low levels in animals as a component of normal metabolism. The amount of CO found in the market bought samples and lab treated samples were comparable to values reported by other researchers in Asia and other parts of the world. To obtain standard readings, fresh untreated samples of mutton, fish and chicken were also analysed. The results showed that the level of CO in Fresh untreated samples was ranging from 97-152 ng/g, whereas the level of CO in frozen food and lab treated samples was higher than 1µg/g. Slight colour changes toward a redish flesh were observed during treatment of the lab samples. The greatest colour change was observed in samples taken from the market. Table-1 Sample Acquisition and description Sample no. Source/ store Product name Form Colour (visual observation) 1. A Mutton Fresh Cherry red 2. B Mutton Fresh Cherry red 3. C Mutton Fresh Cherry red 4. A Mutton Fresh Cherry red 5. B Mutton Fresh Cherry red 6. C Mutton Fresh Cherry red 7. D Mutton Frozen Dark cherry red 8. E Mutton Frozen Dark cherry red 9. F Mutton Frozen Dark cherry red 10. A Tuna Fresh Light Pinkish red 11. B Tuna Fresh Light Pinkish red 12. C Tuna Fresh Light Pinkish red 13. A Tuna Fresh Light Pinkish red 14. B Tuna Fresh Light Pinkish red 15. C Tuna Fresh Light Pinkish red 16. D Tuna Frozen Pinkish red 17. E Tuna Frozen Pinkish red 18. F Tuna Frozen Pinkish red 19. A Chicken Fresh Whitish pink 20. B Chicken Fresh Whitish pink 21. C Chicken Fresh Whitish pink 22. A Chicken Fresh Whitish pink 23. B Chicken Fresh Whitish pink 24. C Chicken Fresh Whitish pink 25. D Chicken Frozen Pink 26. E Chicken Frozen Pink 27. F Chicken Frozen Pink Key:A: Andheri Market., B: Malad Market., C: Colaba market., D: Cold Storage at Andheri., E: Cold Storage at Malad., F: Cold Storage at Colaba.