7 replies to this topic

[Denise]

Hello Everyone,

I am a QA Manager with a Poultry/Fish processor in Canada. We recently changed the supplier for one of our fish substrates - Haddock - (now imported from China) and we have noticed an out of spec for colour (orange/pinkish vs. white as called by the RM Spec) up to cca. 5% (weight %). With the previous supplier (Scottish) we have never encountered such deviation.
The product has been DFO released but I still question the safety of the fish.
From literature I understand the pigmentation can be associated with the diet of the fish when based mostly on crustaceans but I am wondering if any of you knows more about this issue.
Many thanks in advance,
Denise

[Simon]

Can anybody help Denise?

[cazyncymru]

Can anybody help Denise?

There's been different research around about how eating a particular kind of food can "stimulate" a colour reaction. The one that immediately springs to mind is pink urine if you eat copious amounts of beetroot.

Farmed fish, particularly salmon that is fed on a diet of crustaceans, take on a pink hue (which is why farmed salmon is pinker than wild) however all of the colour is not from shellfish, an additive is also added to their diet.

Smoked haddock, is dyed yellow so that the consumer can differentiate from that which isn't.....does not affect taste, but i suppose its what your used to really!

[Bobby]

Check out this site.

http://www.fao.org/w...7E/x5947e01.htm

I always use information provided by FAO when it comes to fish.

Regards

Bobby

[Charles.C]

Dear Bobby,

It’s a very nice reference indeed but unfortunately doesn’t seem to answer the question (or, equally possible , have I missed it ?).
Have had some experience with haddock (different origin) but not experienced this colour variation, the more common problem is rancidity / odour which also tends to be associated with some yellowing. If these parameters were ok, might explain why the DFO (= ?) were not particularly critical (or perhaps they are used to this characteristic / hv their own standards ?).
A <= 5pct colour variation is generally not too significant in itself IMEX for fish unless you are paying a premium price but as to the specific cause ??

Rgds / Charles.C

[Bobby]

Charles,
I was trying to say that such a colour change may not be significant.
I thought about feeding habits ( you had answered it), colour of muscle fibres( pinkish), freezer burns( yellowish) etc. but was unable to justify any of the answers.

Bobby

[hunterroddy]

Hi Denise, 

                 I came across your queery accidentaly, while looking for something else. I also came accross something that might help answer your queery.  Although you have most likely discovered answer many years ago, i thought i would send you the link just incase.....http://www.seafish.o...ow_Haddock.pdf 

 

I found it interesting and thought you might also.

 

Roddy

[Konstantyn]

Hi Denise. 

 

Did you find the answer to your haddock question? Maybe I know the answer and it is related to the manufacturer.

Did you find the answer to your haddock question?