Re: Farmed Tilapia Discoloration

From: Shahul Hameed (peershahul@hotmail.com)
Date: Tue Jan 09 2007 - 10:50:12 PST

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    Dear Janani,

    In Lake Nasser Tilapia is wild caught and the water is not polluted and free of chemicals. The fish are perfect when caught. But if stored for long period in ice, greening starts in the belly which is visible from outside and inside the fillet without any off odour or flavor. This is due to enzymatic changes which occurs post harvest. Ultimately it is a sign of bad quality.

    In your case, the question of long chill storage does not arise if you catch as and when required. If you purchase from farmers who hold the fish for long time then the greening is due to long icing. If you use Ammonia refrigerant, any leak may also turn the fillet to green. Slow freezing is another reason.

    Hope this is useful to you.

    Best Regards

    Shahul Hameed.
    Grand Lake Co for Fish,
    Abu Simbel Tourist City,
    Aswan,
    Egypt.
    Mob: +20 12 617 8081
    Fax: +20 97 340 1262
    www.Grand-lake.net

    ----- Original Message -----
      From: Janani Tulasendrapuram
      To: seafood@ucdavis.edu
      Sent: Monday, January 08, 2007 7:45 PM
      Subject: Farmed Tilapia Discoloration

      Hello everyone,

      I was wondering if it is possible for farmed tilapia to have green coloration without any off-odors or flavors or any other signs of decomposition. Are there any enzymatic reactions that could trigger this coloration? Or is this a sign of decomposition?

      Thanks and Best wishes for the upcoming year!!!

      Janani

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