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COLOUR MEASUREMENTS IN FARMED SALMON AND TROUT.

Author(s) : JOHNSEN G.

Summary

A GOAL WHEN RAISING QUALITY IS TO HAVE A HIGH PIGMENT CONTENT WHICH IS UNIFORMLY DISTRIBUTED THROUGHOUT A POPULATION. THIS HAS BROUGHT ABOUT AN INCREASING DEMAND FOR FAST AND ACCURATE COLOUR ANALYSIS. TWO QUICK METHODS WERE COMPARED WITH A CHEMICAL EXTRACTION METHOD. THE TWO METHODS WERE: MEASUREMENT USING INSTRUMENTS AND SENSORY ANALYSIS. A GOOD CORRELATION WAS OBTAINED BETWEEN THE CHEMICAL EXTRACTION METHOD AND COLOUR ANALYSIS, AND THE FISH WERE CLASSIFIED BY PIGMENT CONTENT. FISH WITH A HIGH PIGMENT CONTENT ARE BETTER FOR FREEZING, SINCE FREEZING REDUCES THIS PIGMENT CONTENT. WHEN THE PIGMENT CONTENT IS ABOVE 6 TO 8 MG/KG, THE HUMAN EYE CAN NO LONGER DETECT DIFFERENCES IN THE RED COLOUR.

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Details

  • Original title: COLOUR MEASUREMENTS IN FARMED SALMON AND TROUT.
  • Record ID : 1992-1228
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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