Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 39
International Standard Numbers:
Open Access: green
Mucoso is a quality error in stockfish were special parts of the muscle tissue become slimy and mucus-like, and therefore not suitable for consumption. Mucoso can occur when fish is dried during unfavourable weather conditions. Other parameters as types of storage, storage time and handling/treatments are also thought to play an important role. The aim of this trial has been to study the effects of various types of handling and storage of the raw material on the degree of mucoso in stockfish.
The results showed that raw material for stockfish production should not be stored in gutted state in seawater after being caught because this will enhance the level of mucoso. The most optimal way to store the raw material in this trial was storage of whole fish in dry container. Storage of whole fish in seawater also gave good quality concerning mucoso. There were also found favourable effects when removing the swimming bladder and lengthening the gutting cut on the degree of mucoso. However, whether the gain is large enough to cover the increased expenses due to more handling must be investigated more thoroughly.