Relationship between Muscle pH and Flesh Color of Atlantic Halibut

Abstract

After 7 d of ice storage, the muscle pH and flesh color (CIE L*, a*, b*) was measured in 118 Atlantic halibut (Hippoglossus hippoglossus) slaughtered at different times of the year. All fish originated from the same stock and the fish were farmed under natural and continuous light and slaughtered fed or starved, representing a wide distribution of fish undergoing different stages of growth, maturation, and sizes (1.5 to 5.9 kg). Results show a considerable variation of end pH ranging from 5.7 to 6.8. The color correlated significantly with muscle pH with R = -0.63, 0.61, and -0.57 for L*, a*, and b*, respectively, while fillet weight and sampling position on the fillet had less influence on color. We conclude that the end pH of the muscle is an important factor for the visual quality of fish, and in particular for Atlantic halibut. Therefore, measures should be taken to avoid high glycogen levels at death, as this will have a large impact on the muscle pH, with negative consequences for flesh color.

Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

“…At day 0, washed mince containing myoglobin with pH 7.0 exhibited the highest redness, followed by those having pH 6.5 and 6.0, respectively ( P < 0.05). Roth and others (2009) revealed a correlation between pH and color of Atlantic halibut ( Hippoglossus hippoglossus ) flesh, in which decreased pH caused a decrease in a *‐value. In addition, the decrease in redness was coincidental with increased metmyoglobin content (Lee and others 2003; Sohn and others 2005; Rawdkuen and others 2008).…”

Effects of filleting method, stress, storage and season on the quality of farmed Atlantic cod (Gadus morhuaL.)

“…). One factor contributing to this increased L * value is the decreasing pH during storage, where the end pH that changes according to season will determine the colour in Atlantic halibut ( Hippoglossus hippoglossus ) (Roth, Foss & Imsland ).…”

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

“…Examples have been reported, such as L = 57.8 for catfish fillets [33]; L = 54.4 for Atlantic halibut fillets, as observed by Roth et al [34]. In contrast, for carp species, Sequeira et al [35] observed L = 41.7. This variation in the brightness is due to the species, the origin and the type of habitat present.…”