Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
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Authors: | Tone Friis Aune Ragnar L. Olsen Leif Akse Elinor Ytterstad Margrethe Esaiassen |
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Affiliation: | 1. Nofima AS, Muninbakken 9-13, N-9291 Tromsø, Norway;2. Norwegian College of Fishery Science, UiT The Arctic University of Tromsø, N-9037 Tromsø, Norway;3. Department of Mathematics and Statistics, UiT The Arctic University of Tromsø, N-9037 Tromsø, Norway |
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Abstract: | 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. |
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Keywords: | Atlantic cod Pre rigor filleting Storage temperature Contraction Weight loss |
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