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Published 2022

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-710-5

Publication type : Nofima’s reports

Contributors : Esaiassen, Margrethe; Ageeva, Tatiana N; Martinsen, Gustav; Nilsen, Heidi; Tobiassen, Torbjørn I; Joensen, Sjurdur

Series : Nofima rapportserie 8/2022

Year : 2022

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.

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