Colouring Fish Colouring Fish – Products Available

Your Complete Colour Provider

Overseal are able to offer a complete spectrum of naturally derived colours, based on colouring materials produced by nature.

Overseal have a team of experts that are at your disposal to help with your colour requirements, whether they are application or legislation orientated. Advice is available regarding colour performance, potential ingredient interactions, processing methods and finished product packaging requirements. Colouring Fish Colouring Fish – Products Available

Overseal have a number of colour formulations available, specifically for the smoked fish industry (Haddock, Cod, Coley, Herring (Kippers) and Mackerel)

Product

Curcumin/Paprika Blend

Light Orange Blend

Annatto Extract Natures Colour Solutions from Overseal Turmeric / Annatto Blend

The amount of colour (pigment) taken up by the fish is dependant on a variety of factors. These include the season, age, type and freshness of the fish and if it has been frozen prior to processing.

Water hardness and brine strengths also affect the amount of colour absorbed, and the colour shade finally achieved.

These aspects are covered in more detail, over the page.

Legal Aspects

The colouring of smoked fish using Annatto (on its own or as part of a blend) is controlled by the EC Colours Directive and is permitted up to a maximum of 10mg pigment / Kg of fish. Likewise the use of Curcumin is also controlled to a maximum of 100mg / Kg of fish.

At Overseal we are well placed to meet the future trends of the dynamic market, with our worldwide distributor network and strategically positioned offices within the growing markets along with a creative and extensive development team; we are adapted to turning the next idea into a practical, workable colour solution.

At Overseal we focus on technical innovation, quality and customer support and our aim is always to meet, and exceed, our customer’s expectations

Overseal Natural Ingredients Ltd July 2008 Tel: +44 (0) 1283 224221 ■ email: [email protected] ■ www.overseal.com www.natraceuticalgroup.com Due to complex and changing ingredient and labelling regulations, customers should satisfy themselves that any ingredient or colour to be incorporated is permitted within the end product and also in all intended supply markets Registered in England No: 1032432. Registered Office: Masters House, 107 Hammersmith Road, London, W14 0QH Parameters affecting the pick–up of colour during the processing of Smoked Fish

There are a number of variables which affect the pick-up and distribution of colour during the processing of smoked fish.

The size of the whole fish will determine the quantity of colour picked up on the fillet. It has been proved that although linear in terms of size, versus time required for dipping, the smaller fish will provide a more even distribution of colour.

The type of food the fish have consumed, will influence the colour of the fillet before dipping and ultimately the colour / shade of the finished product.

The age of the fish will affect the adherence of colour, mainly as a result of potential bruising of the flesh thus causing the finished product to look patchy.

The time of year the fish are caught, in conjunction with age, influences the colour/shade of the processed fish Colouring Fish

It has been found, that during the spawning season, the oil content of the fish is higher and consequently this causes less adherence of the colour.

Frozen fish (frozen at sea) will help to improve colour pick-up and adherence.

It has been observed that the original freezer temperatures alter the surface of the fillet which in turn affects how quickly the colour is absorbed.

Colour The amount of colour absorbed by the fish is linear to the amount added to the brine solution. A greater concentration of colour will reduce the risk of patchy results. Natures Colour Solutions from Overseal The dipping time may need to be increased to allow better absorption of colour rather than increasing the dose level in the brine solution.

Brine The strength of the brine solution has been found to affect the depth of colour. When the salinity level is particularly high, this causes shrinking of the fish thus reducing the surface area of the fillet for colour pick-up.

Temperature The ambient temperature of the processing factory will influence how the colour interacts with the fish – is the temperature controlled or are there winter/summer fluctuations. Cooler controlled conditions will produce a better and more consistent product.

A controlled temperature after dipping is also desirable, particularly during the time allowed for drying

Hanging (time between dipping and smoking) The longer the dipped fillets are allowed to hang before smoking will improve the appearance of the finished fish. However the time should be such, that there is not any drying out of the fish as this causes darkening of the finished fillets.

Smoking Over smoking will cause browning and a drying out of the fillets thus a dulling of the overall colour.

Oxidation The type of packaging of the finished product will affect how stable the colour is over time. For example there will be the differences between air packed, vacuum packed and gas flushed. In terms of colour oxidation, the less oxygen present the better.