Publisher: Nofima AS
Number of pages: 9
International Standard Numbers:
Open Access: green
Salmon fillet color and color changes during storage or processing are important quality aspects for salmon products. Different theories have been introduced to explain these aspects. Changes in muscle structure due to muscle degradation can contribute, as well as remaining blood in the muscle. Both from experiments and simulations it has been verified that the amount of residual blood in salmon muscle can be high enough to influence the change in color during storage and processing.