{"id":5719,"date":"2012-09-13T18:36:28","date_gmt":"2012-09-13T15:36:28","guid":{"rendered":"http:\/\/fishconsult.org\/?p=5719"},"modified":"2016-09-27T17:22:32","modified_gmt":"2016-09-27T15:22:32","slug":"tuna-meat-display-in-la-boquera-market-barcelona-spain-color-and-flavor","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=5719","title":{"rendered":"Tuna meat display in “La Boquera” market, Barcelona – Spain (color and flavor)"},"content":{"rendered":"

Credit:<\/strong>\u00a0Gabriel Salvo Parra (Chile) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Description:<\/strong> Abdel Rahman El Gamal<\/span><\/p>\n

The swimming nature of tunas influences the color and flavor of tuna meat. The red coloration derives from\u00a0the oxygen-binding muscle pigment \u201cmyoglobin\u201d which is expressed in tunas in quantities far higher than most other fish species. When the fish is cut up and the oxygen comes into contact and absorbed into the myoglobin in the exposed tuna meat surface, the attractive bright red or pink pigment develops in tuna meat. As the storage of tuna meat continues in the display case, and as a result of oxidation due to the more exposure to oxygen, the red color of tuna meat darkens and gradually changes into brown color due to the brown pigment \u201cmetmyoglobin\u201d indicating \u2013 to consumers- less freshness of displayed tunas. The bluefin tuna has been named in Spanish after its red meat as \u201cat\u00fan rojo\u201d.<\/em><\/span><\/p>\n

The meaty flavor of tunas comes from the mass of muscles that tunas develops during its constant swimming trying to get water high in oxygen, which is necessary for tuna.<\/span><\/p>\n

Note:\u00a0<\/strong>We decided not to watermark the photos in order not to upset its clarity. However, we trust you will notify us if you wish to use a picture or more. This is expected and will be appreciated. \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Credit:\u00a0Gabriel Salvo Parra (Chile) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Description: Abdel Rahman El Gamal The swimming nature of tunas influences the color and flavor of tuna meat. The red coloration derives … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[359,11,5233,291,293,6460],"tags":[2357,2185,2356,2355,2224,2126,2360,2359,2221,2354,2358,2007,2353],"class_list":["post-5719","post","type-post","status-publish","format-standard","hentry","category-aquaculture-and-artisanal-fishery-global-information-sharing","category-english","category-fish-markets-and-displays","category-gallery-2","category-photos","category-tuna","tag-atun-rojo","tag-displays","tag-flavor-of-tuna-meat","tag-freshness-indicators","tag-la-boquera","tag-marketing","tag-metmyoglobin","tag-myoglobin","tag-spain","tag-storage-and-change-in-color","tag-swimming-nature","tag-tuna","tag-tuna-meat-color","item-wrap"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t