Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 55
International Standard Numbers:
Open Access: green
To be able to deliver cliff fish from saithe to the European high prise markets, the Norwegian producers need to improve the colour of the products of today. The aim of the project was to investigate how to make the saithe lighter in colour. Experiments were performed with both fresh and frozen saithe and the antioxidants, phosphate concentrations and production temperature were varied. The project did not succeed in making a lighter colour of the cliff fish compared with the control. However, interesting relations were found between the total volatile nitrogen fraction of the flesh and the colour development of the product.