IFAS Extension
Fish Fillet: White Versus Red, Structure and Nutritional Composition
, Michael Sipos, andRazieh Farzad
Agriculture
Abstract
Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of heat on the muscle are provided.
About this Publication
This document is FSHN23-4, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date January 2024. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. © 2024 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0
How to Cite
Omidvar, R., Sipos, M., & Farzad, R. (2024). Fish Fillet: White Versus Red, Structure and Nutritional Composition. EDIS, 2024(1). https://doi.org/10.32473/edis-fs454-2024
Authors
Rose Omidvar
graduate student, Department of Food Science and Human Nutrition
Michael Sipos
County agent
University of Florida
Florida Sea Grant Extension agent I, M.S., UF/IFAS Extension Collier County
Razieh Farzad
Specialist
University of Florida
assistant professor, sustainable seafood production systems, Department of Food Science and Human Nutrition, and seafood safety Extension specialist, Florida Sea Grant Program, Gainesville, FL
Publication #FSHN23-4
