Number of pages: 17
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Open Access: green
Three groups of farmed cod were slaughtered and cleaned in different ways. Two groups were killed and immediately bled in seawater; the third group was left unbled for 3 hours and then gutted directly. The head was removed from all fish and in one of the bled groups the neck was brushed to remove all blood/kidney tissue. Significantly higher level of remaining blood was found in the muscle of the directly gutted group, as compared to the bled groups. The fish was stored for two weeks iced in boxes. After 7 and 13 days microbial growth, TVN and sensory quality were analysed. After 7 days microbial growth was significantly higher in the group with the highest level of remaining blood; while there was no significant difference between the groups after 13 days. Microbial growth was significantly higher in the neck, as compared to muscle samples from within the fillets. No significant difference in TVN was found between the groups. Evaluation of sensory quality based on sour smell, muscle colour and colour in the neck-cut concluded that the bled fish that had all blood removed from the necks, obtained best overall quality score both after 7 and 13 days of storage.