Discoloration of foods - a new review from CCFRA

Citation

(2007), "Discoloration of foods - a new review from CCFRA", Nutrition & Food Science, Vol. 37 No. 5. https://doi.org/10.1108/nfs.2007.01737eab.017

Discoloration of foods - a new review from CCFRA

Discoloration of foods – a new review from CCFRA

A new review from CCFRA will help food industry personnel understand what causes the many types of discoloration that are sometimes seen in food products.

Discoloration in raw and processed foods (Review 54) looks in turn at black, brown, red, yellow, green and white discolorations. For each discoloration, raw and processed foods are considered separately, and there are separate subsections on fruits, vegetables, cereals, meats, fish and dairy products. The foods are arranged alphabetically within each subsection. The text is supplemented by an extensive list of references which enable the reader to follow up specific discolorations of interest.

Food discolorations that bear little resemblance to the expected colour of the food have a major impact on saleable quality. However, the reactions leading to discoloration are often only partially understood, or are inferred from other evidence. This is due to their inherent complexity, to the variability in raw material, and to the practical difficulties in isolating and characterising newly-formed pigments. In this review, specific examples of food discolorations and the factors contributing to their occurrence are described. The chemical and biochemical causes of food discolorations are assessed where there is sufficient evidence.

Further details are available from Mrs Sue Hocking, Publications Officer, Tel: +44(0)1386 842225 or e-mail: pubs@campden.co.uk and at CCFRA's on-line bookstore at www.campden.co.uk