ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
When fish are deboned in an “auger-type” deboning machine darkening of the minced product occurs. The objective of this work was to determine the cause of the discoloration. Two different reactions leading to discoloration were found to occur, one during processing and the other during frozen storage. The first discoloration occurred immediately after deboning and had a characteristic “grayness.” The second discoloration occurred during frozen storage and was characterized by the development of yellow to brownish colors. It was found that the gray discoloration was skin related and pressure dependent. The release of black pigments, melanins, from the fish skin was found to be the source of the initial gray discoloration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07518.x
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