CONTENTS 



Page 



Samples 1 



Reflectance 1 



Precision of measurements 1 



The color of cooked tuna 2 



Nature of the pigments in tuna flesh 3 



Pigment derivatives present in tuna flesh 4 



Pigment changes in raw flesh 4 



Oxymyoglobin to metmyoglobin 4 



Deoxygenation of oxymyoglobin 4 



Pigment denaturation 5 



Solubility of metmyoglobin , 5 



Pigments in cooked tuna flesh 6 



Green pignnent in precooked flesh 6 



Direct evidence for green pigment 7 



Relation between pigments of raw and precooked tuna flesh 8 



Peroxides in fish fats , 9 



Further investigations on leaching 10 



Fish exhaustion and metmyoglobin content 10 



Discussion 11 



Sunnmary 11 



Literature cited 12 



