Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 26
International Standard Numbers:
Open Access: green
Haddock raw material is seasonally difficult to process due to soft muscle texture often resulting in severe gaping especially during filleting and skinning. In this work the aim has been to map this problem through conversations with the industry, by carrying out preliminary characterisation of haddock muscle, establishing methods for quality grading of gaping fillets, treatment of whole haddock and of gaping fillets. The obtained results will be important pillars in the further investigation of why haddock muscle is so soft and how this problem can be solved.