Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 16
International Standard Numbers:
Open Access: green
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.