Publisher: Nofima AS
Number of pages: 40
International Standard Numbers:
Open Access: green
Seafood industry considers red colored muscle and bloodspots as costly quality defects because they limits the options the processors have regarding the use of the raw material. These defects also lead to down-grading of the product quality. Particularly improper bleeding, bruises, gear marks and injuries from gaff or hook cause red colored muscle and blood spots in cod.
Cod caught by nets and Danish seine had the highest frequency of quality damages, compared to fishing methods like long-line and hand-line. Particularly deficient bleeding, bruising and deep gear marks had a high frequency on net-caught cod. Cod caught by hand-line had the lowest frequency of quality damages. Also cod caught by long-line had relatively low frequency of quality damages, lower than both nets and trawl.