Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 18
International Standard Numbers:
Open Access: green
The bacterial growth after filleting was slower in pre-rigor processed fillets compared to fillets processed from in-rigor and post-rigor raw material that had been stored on ice for 2 and 4 days prior to filleting. Fillets from wild cod fed capelin obtained low ultimate muscle pH. Only minor variations in weight reduction were registered dependent on whether the fillets were processed pre- in or post-rigor. Rigor state when filleted significantly affected contraction. Average reduction in length of pre-rigor processed fillets was 12-13 %, None, or minor, contractions were observed in fillets processed in- or post-rigor. Pre-rigor processed fillets had less gaping, more firm texture and darker colour compared to in-rigor and post-rigor processed fillets.