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Discoloration in Dark-Fleshed Fish by Luis Mesen is a document available to read on EtoBox.
What is Discoloration in Dark-Fleshed Fish about?
The document summarizes research on the discoloration of dark-fleshed fish muscle during storage and processing. It finds that the primary cause of darkening during iced storage is the formation of metmyoglobin from the oxidation of myoglobin. Metmyoglobin content increases over storage time, coinciding with decreases in redness and changes in myoglobin absorption peaks. Lipid oxidation also correlates with increased metmyoglobin formation and discoloration. Heating some fish like tuna can produce green pig
- Author
- Luis Mesen
- Language
- EN