Publisher: Nofima AS
Number of pages: 16
International Standard Numbers:
Open Access: green
In this experiment, wild captured cod were fed either capelin or commercial dry feed for 3 months prior to either pre-rigor filleting or post-rigor filleting where loins with or without skin on were produced. During a 14 days storage period in ice, the pre-rigor produced loins without skin lost more weight due to the formation of drip. This group also shrank the most. No significant differences were detected in muscle pH and water content between the groups. However, the water holding capacity was significantly lower in the pre-rigor produced loins. The quality of the loins from all groups was evaluated as very good by a group of professional chefs.