Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.)

Turid Markøre; Sølvi J. Hansen; Kjell-Arne Rørvik

Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.)

于Seafood research from fish to dish

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Turid Markøre

Turid Markøre AKVAFORSK, Institute of Aquaculture Research, N-1432 Ås, Norway

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Sølvi J. Hansen

Sølvi J. Hansen AKVAFORSK, Institute of Aquaculture Research, N-1432 Ås, Norway

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, and

Kjell-Arne Rørvik

Kjell-Arne Rørvik AKVAFORSK, Institute of Aquaculture Research, N-1432 Ås, Norway

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类型:: 章节

Page Range:: 173–184

DOI:: https://doi.org/10.1163/9789086865819_017

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Abstract

Fish that are filleted immediately after slaughtering (pre rigor) can reach the consumers as super fresh products. Pre rigor processing demands controlled rigor contraction, and that freshness and quality are preserved. The present study showed that contraction of pre rigor cod fillets was accelerated and stronger when they were kept at temperatures above 6 °C. After 24 hours, the contraction was 20% and 28% for fillets kept at 0 °C and 20 °C, respectively. Increasing temperature caused faster pH drop and more gaping. Pre rigor fillets had less gaping than their post rigor counterparts. The results suggested that optimum storage temperature of pre rigor farmed cod is 0-6 °C to avoid gaping and to obtain delayed and reduced rigor contraction.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

ISBN:: 9789086865819

出版社:: Wageningen Academic

印刷出版日期:: 01 Jan 2006

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- Life Sciences

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Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.)

Abstract

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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