Fig. 1. Yellowish fillets of Japanese jack mackerel.
(Photo by R. Kuranaga)
| Cause | Deposition of carotenoid pigment |
|---|---|
| Fish | Japanese jack mackerel (Trachurus japonicus), Japanese sea bass (Lateolabrax japonicus) |
| Abnormal site | Muscle |
| Clinical sign | The muscle becomes uniformly yellowish. |
| Health hazard | This disease is harmless in food hygiene. |
| Diagnosis | Grind the muscle and analyze by HPLC. |
| Other information | This disease is considered to be caused by the following factors: 1. Lipid of the muscle oxidized during the processing; 2. Bile-pigment was transported throughout the body (jaundice); 3. The fish ingested many foods including carotenoid pigment. It was reported that the muscle of Japanese sea bass, which does not usually accumulate the carotenoid pigment, became yellowish after feeding on lots of swimming pea club Tritodynamia horvathi. Metabolic aberrations may occur in addition to massive ingestion. |