Nofima reports

Rapport/Report 3/2007 English summary

Akse, Leif; Tobiassen, Torbjørn I; Midling, Kjell Øyvind; Aas, Kåre

Publication details

Publisher: Nofima AS (tidligere Fiskeriforskning)

Issue: 3/2007

Number of pages: 16

International Standard Numbers:
Printed: 978-82-7251-608-5

Open Access: green

Links:
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ARKIV

The objective was to determine how time of processing affected quality of chilled cod fillets. Wild Atlantic cod were kept alive in net pens without feeding, until filleting pre-, in- and post-rigor. There were only minor variations in ultimate pH dependent on filleting time. Rigor state affected weight reduction and contraction of the fillets, length reduction in pre-rigor fillets varied from 10 % to 13 %. Pre-rigor processed fillets had less gaping, more firm texture and better quality score during chilled storage after filleting. This leads to the conclusion that pre-rigor processing was a better concept for distribution and sale of high quality fresh cod fillets.