Abstract
AbstractYellow pigment deposition is a quality defect associated with channel catfish fillets. This study evaluated the relationship between fillet color and carotenoid contents as well as the effect of refrigerated storage on the color and carotenoid content of discolored catfish fillets. The color and carotenoid content of the yellow fillets were analyzed using the L, a, b‐color system and high performance liquid chromatography analysis, respectively. A strong linear relationship between visual yellowness (i.e., the b‐values) of fresh catfish fillets and the sum of three major carotenoid contents was observed. Yellow discolored catfish fillets became darker and more yellow during 12 d of refrigerated storage. However, the total carotenoid content of yellow fillets decreased or remained unchanged during storage. Results suggest that while the yellow discoloration of fresh catfish fillets is related to carotenoid contents, the intensification of the discoloration during storage appears to be related to another chemical phenomenon.
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