Purely on experience alone, I agree with Peter Howgate. The same
"irridescence" effect is present is very fresh pollock fillets caught and
processed at sea.
Chrystal Mauch
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Howgate
Sent: Monday, April 03, 2000 8:45 AM
To: seafood@ucdavis.edu
Subject: Re: Sashimi & Iridescence
Dear All
My explanation is that the rainbow colours derive from diffraction from
the firous structure of the muscle. The parallel orientation of the fibres
act as a grating. Best seen when the fish is very fresh and the fibres are
intact with a large differential in optical properies between the fibres and
the extracelular fluid. On storage this difference is reduced as
concentrations inside and outside the cell equilibrate.
Peter Howgate
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