Method and raw material data for experiments with cod
Publisher : Nofima AS
International Standard Numbers
Printed : 978-82-8296-539-2
Publication type : Nofima’s reports
Series : Nofima rapportserie 5/2018
Year : 2018
FULLTEKST : nofimaas.sharepoint.com/:b:/s/...
ARKIV : http://hdl.handle.net/11250/24...
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This report describes methodology and raw material data for characterization and preparation of sample material for analysis of cod. Cod from the Aquaculture Station in Tromsø was used. The fillets were individually labeled and raw material data collected after slaughter and after rigor mortis. Analyses to investigate condition and stress at slaughter were also carried out. The cod filets were further processed after rigor mortis, and both unsalted cod loins and cod loins salted at various low salt concentrations were prepared. Loins were frozen before further preparation into smaller samples, which were specific to the analyses the samples were to be used for. The samples will be used by three bachelor students, a master student and a PhD student working on quality changes during heat treatment of cod as part of the OPTIMAL II project.