Quality of live-caught cod that dies in cages – The effect of retention times in seawater upon quality
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-710-5
Publication type : Nofima’s reports
Series : Nofima rapportserie 8/2022
Year : 2022
Links
:
ARKIV
:
hdl.handle.net/11250/2991435
Research areas
Capture fisheries
Aquaculture systems
Quality and measurement methods
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
It has been shown that the shelf life of both whole fish and fillets was shortened by two days if fish was held in seawater for 24 instead of 10 hours after death, even at the very low seawater temperatures in this experiment (+3.5 ⁰C). It is also shown that the larger the fish, the more damages and poorer bleeding, as well as shorter shelf life both as a whole fish and as a fillet. This is in accordance with the increased injury frequency that has been reported on large cod when assessing damage to cod caught by demersal seine.
