Extractives of Fish Muscle. 4. Seasonal Variations of Fat, Water-Solubles, Protein, and Water in Cod ( Gadus morhua L.) Fillets
The concentrations of fat, water-solubles, protein, and water in cod muscle are subject to seasonal variations. During the period of spawning, there is a decrease in fat (−20%) and protein (−5%) paralleled by an increase of water-solubles (+10%) and water (+5%). The return of these major components...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1964
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f64-063 http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-063 |
| Summary: | The concentrations of fat, water-solubles, protein, and water in cod muscle are subject to seasonal variations. During the period of spawning, there is a decrease in fat (−20%) and protein (−5%) paralleled by an increase of water-solubles (+10%) and water (+5%). The return of these major components to their average annual values occurs at various rates. The seasonal emaciation of cod is closely linked to the physiological processes taking place in the animal's body during the reproductive activities. |
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