Re: Atlantic Salmon Steaks

Andrew Strak (abstrak@auracom.com)
Tue, 24 Nov 1998 12:59:19 -0400

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If in frozen, the process of oxidation (both fats and myoglobin) and the
ensuing altered light reflecting properties of the tissue.

Best regards,

Andrew Strak

-----Original Message-----
From: Kathy Cochran <kathy@starboard-inc.com>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: Tuesday, November 24, 1998 12:15 PM
Subject: Atlantic Salmon Steaks

>Does anyone know what causes the layer of fat under the skin on the
>Atlantic Salmon Steaks to turn a greenish color?
>
>Many thanks,
>Kathy Cochran
>Starboard, Inc.
>1714 East Boulevard
>Charlotte, NC 28203
>Tel. (704) 334-1677
>Fax. (704) 332-9352
>E-mail: kathy@starboard-inc.com
>
>

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