Contents Index
Accompanying Notes
Table of Contents
R. M. LOVE
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 76
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Discusses the various causes of dark colour in fish that occur naturally and may also be due to poor handling, including differences between species, the presence of dark muscle, effects of spoilage, inadequate bleeding, bruising, and the effects of freezing. Processing factors are not discussed. Considers how dark colour can be avoided and its importance to the consumer. In addition to Note 47 referenced in the text, Notes 34, 53, 79 and 81 are also relevant.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Causes of dark colour
Can dark colour be avoided?
Does colour matter?
Contents Index