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Development of Color Standards for Alaska Salmon

 

Problem: More effective marketing of Alaska salmon can be promoted by facilitating the communication between processors and buyers regarding salmon meat color. There was a need to establish robust standards for salmon meat color in the industry so that processors and buyers were able to communicate their information accurately.

Solution & Approach: Multiple samples of commercially harvested salmon from all five species were collected. These were filleted and washed and then analyzed and digitally photographed. Quantitative color metrics were determined using a Minolta Colormeter. The device reports color in three measurements L (whiteness), a* (red-green) and b* (blue-yellow). The digital photographs, along with their numerical color evaluations for each species from different regions across the state were grouped and analyzed by a team representing FITC, ASMI, processors, and buyers. Subsequently, color charts representing the range of color values were printed for each species.

Principal Investigator: Chuck Crapo