COLOURING KAHAWAI

Press, Volume CIII, Issue 30469, 17 June 1964, Page 8

COLOURING KAHAWAI

New Method Developed

"Th« Pr«»x” Special Serriee PALMERSTON N., June 16. A method of colouring kattawai and other darkfleshed fish without the use of dyes has been developed by the food technology faculty of Massey University of Manawatu. It is understood the Health Department, which had previously disallowed the colouring of canned kahawai for the New Zealand market, is favourably disposed to the new method. A Westport fish processing firm is at present experimenting with the new colouring technique, which involves injecting or soaking the fish before canning with the sama ingredient as is used in the curing of meat. The effect of this is to induce a pink tint into the flesh after cooking, instead of the usual unattractive brownish colour. The technique which was developed by Mr H. A. L. Morris, senior lecturer in food technology at Massey University, can also be applied to trevalli, mold, mackerel. and other fish that become discoloured when cooked.

As the use of the colouring agent has been adopted by meat processors for many years it is not expected to raise any objections from health authorities. There is reported to be a marked consumer resistance to kahawai as a table fish because of the unappetising appearance it assumes when cooked, even though it has a high food value and a good flavour.