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.

Bibliographic Details
Published in:Journal of the Fisheries Research Board of Canada
Main Authors: Castell, C. H., Greenough, Maxine F.
Format: Article in Journal/Newspaper
Language:English
Published: Canadian Science Publishing 1956
Subjects:
General Medicine
atlantic cod
Online Access:http://dx.doi.org/10.1139/f56-018
http://www.nrcresearchpress.com/doi/pdf/10.1139/f56-018
id crcansciencepubl:10.1139/f56-018
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spelling crcansciencepubl:10.1139/f56-018 2023-12-17T10:26:59+01:00 Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage Castell, C. H. Greenough, Maxine F. 1956 http://dx.doi.org/10.1139/f56-018 http://www.nrcresearchpress.com/doi/pdf/10.1139/f56-018 en eng Canadian Science Publishing http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining Journal of the Fisheries Research Board of Canada volume 13, issue 3, page 291-296 ISSN 0015-296X General Medicine journal-article 1956 crcansciencepubl https://doi.org/10.1139/f56-018 2023-11-19T13:38:50Z 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. Article in Journal/Newspaper atlantic cod Canadian Science Publishing (via Crossref) Journal of the Fisheries Research Board of Canada 13 3 291 296
institution Open Polar
collection Canadian Science Publishing (via Crossref)
op_collection_id crcansciencepubl
language English
topic General Medicine
spellingShingle General Medicine
Castell, C. H.
Greenough, Maxine F.
Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
topic_facet General Medicine
description 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.
format Article in Journal/Newspaper
author Castell, C. H.
Greenough, Maxine F.
author_facet Castell, C. H.
Greenough, Maxine F.
author_sort Castell, C. H.
title Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
title_short Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
title_full Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
title_fullStr Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
title_full_unstemmed Spoilage of Fish in the Vessels at Sea: 4. Effect of Removal of Gills on Rate of Spoilage
title_sort spoilage of fish in the vessels at sea: 4. effect of removal of gills on rate of spoilage
publisher Canadian Science Publishing
publishDate 1956
url http://dx.doi.org/10.1139/f56-018
http://www.nrcresearchpress.com/doi/pdf/10.1139/f56-018
genre atlantic cod
genre_facet atlantic cod
op_source Journal of the Fisheries Research Board of Canada
volume 13, issue 3, page 291-296
ISSN 0015-296X
op_rights http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining
op_doi https://doi.org/10.1139/f56-018
container_title Journal of the Fisheries Research Board of Canada
container_volume 13
container_issue 3
container_start_page 291
op_container_end_page 296
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