CHEMICAL PRESERVATION OF THE BODY COLOR OF RED FISHES

Abstract

To find better antioxidants to prevent the discoloration of red fishes, various chemicals were tested. Judging their effects by the use of carotene, red pepper pigment and pigment extracts of sea-bream and gurnard, some antioxidants were selected and applied on frozen or ice-kept red fishes.
For sea-bream and its allies a treatment of dipping the fish for several minutes in 0.01-0.05% solution of α-naphthylamine was found to be most effective.
For gurnard a treatment of dipping the fish for several minutes in 0.05-0.2% solution of n-propyl gallate was found to be most effective.
The fact that the suitable antioxdant differs depending on the kind of fish is an interesting phenomenon which may be ascribable to the kinds and condition of occurrence of the carotenoid pigments.