Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
Removal of the gills from Atlantic cod and haddock definitely retarded the development of off odours and spoilage when the fish were examined as whole gutted fish. It did not make any observable or measurable difference in the quality of fillets cut from these fish.
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1956
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f56-018 http://www.nrcresearchpress.com/doi/pdf/10.1139/f56-018 |
| Summary: | Removal of the gills from Atlantic cod and haddock definitely retarded the development of off odours and spoilage when the fish were examined as whole gutted fish. It did not make any observable or measurable difference in the quality of fillets cut from these fish. |
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