ABSTRACT

Contents 22.1 Introduction ..................................................................................................................395 22.2 Instrumentation ........................................................................................................... 397 22.3 Novel Method of Color Evaluation .............................................................................. 399 22.4 Color Measurement on Fish and Fishery Products ....................................................... 400

22.4.1 Aquaculture .................................................................................................... 400 22.4.2 Fish Mince, Surimi, and Surimi-Based Products ............................................. 403 22.4.3 Processing E ect on Color of Fish and Fishery Products ................................. 403

22.4.3.1 Refrigerated and Frozen Storage ..................................................... 403 22.4.3.2 ermal Processing (Heating and Smoking) ................................... 403 22.4.3.3 High-Pressure Processing ................................................................ 403

22.5 Summary ..................................................................................................................... 407 References ................................................................................................................................417