Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 26
International Standard Numbers:
Open Access: green
Extensive fillet gaping is a major problem limiting the processing of fresh fillet loins from chilled haddock raw material. In these experiments super chilling of haddock before filleting and skinning reduced the amount of gaping and substantially increased the amount of fillets that could be used for processing of fresh loins.
Super chilling of the raw material before filleting also provided a buffer of ice within the fish muscle that helped to obtain low temperature in the fillets throughout the processing line.