Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets
Publication details
Journal : Lebensmittel-Wissenschaft + Technologie , vol. 59 , p. 583–586 , 2014
International Standard Numbers
:
Printed
:
0023-6438
Electronic
:
1096-1127
Publication type : Academic article
Issue : 1
Links
:
DOI
:
doi.org/10.1016/j.lwt.2014.04....
ARKIV
:
hdl.handle.net/11250/2994610
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Kjetil Aune
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Summary
Pre rigor produced fillets of Atlantic cod become shorter and more firm than post rigor produced fillets. In pre rigor excised muscle from warm-blooded animals and warm-water adapted fish, cold shortening, extensive contraction during cold storage, is known to occur. The aim of the present work was to study if the extent of fillet shortening in Atlantic cod could be reduced by a slight temperature increase during rigor contraction. The results demonstrate that fillets from this cold-water species showed no cold shortening. On the contrary, the fillets contracted the least when stored at 0 °C during rigor contraction.
