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Monitoring Color Values of The Fillet and Skin of Seabass and Seabream Pre-treated with Bleaching Agent Solutions
Hasan Hüseyin Atar, Zayde Ayvaz
Pages - 45 - 57     |    Revised - 30-11-2020     |    Published - 31-12-2020
Volume - 14   Issue - 4    |    Publication Date - December 2020  Table of Contents
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KEYWORDS
Color, Skin, Fillet, Hydrogen Peroxide, Bleaching, Fish.
ABSTRACT
This study monitored the color changes of seabream and seabass fillet and skin parts immersed in hydrogen peroxide (H2O2), and colloidal silver added H2O2 solutions (800 ppm). The images were taken on three-point of the process: fresh, after immersion, and one-day storage at 4°C. Computer-based image analysis technology was used for color determination, and the color values examined were L*, a*, b*, Chroma, and Whiteness. According to the results, L* and Whiteness values of fillets were higher than the initial color values of all groups (p<0.05). However, no statistical difference was found between after immersion and one-day storage in L* values of HBS, CBS, and CBR (p>0.05). The a*, b*, and Chroma values were decreased for all groups' fillets after application (p<0.05). There is no effect of solutions on the brightness and yellowness value of seabream skin. However, the changes in seabass skin color upon the applications were statistically different (p<0.05). Although color changes were followed, after immersion, data about the applications' superiority could not be obtained.
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Dr. Hasan Hüseyin Atar
Ankara University Agriculture Faculty, Department of Fisheries and Aquaculture, Ankara, 06110 - Turkey
Professor Zayde Ayvaz
Çanakkale Onsekiz Mart University, Faculty of Marine Science and Technology, Çanakkale, 17020 - Turkey
zaydealcicek@gmail.com