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DISCOLORATION PROBLEMS IN MECHANICALLY DEBONED FISH
Author(s) -
JAUREGUI CARLOS A.,
BAKER ROBERT C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07518.x
Subject(s) - fish <actinopterygii> , chemistry , fish products , biology , fishery
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.