Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature
In the present experiment, the characteristics of minimally handled, directly slaughtered farmed Atlantic cod were compared to cod subjected to 2 h preslaughter handling stress. The results strongly indicate that increasing the storage temperature from 0 to 5°C had a larger negative impact on the qu...
Main Authors: | , , , , |
---|---|
Format: | Text |
Language: | unknown |
Published: |
Taylor & Francis
2016
|
Subjects: | |
Online Access: | https://dx.doi.org/10.6084/m9.figshare.3382864.v1 https://tandf.figshare.com/articles/journal_contribution/Muscle_Quality_and_Proteolytic_Enzymes_of_Farmed_Atlantic_Cod_i_Gadus_morhua_i_During_Storage_Effects_of_Pre_Slaughter_Handling_and_Increased_Storage_Temperature/3382864/1 |
id |
ftdatacite:10.6084/m9.figshare.3382864.v1 |
---|---|
record_format |
openpolar |
spelling |
ftdatacite:10.6084/m9.figshare.3382864.v1 2023-05-15T15:26:54+02:00 Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature Hultmann, Lisbeth Tobiassen, Torbjørn Aas-Hansen, Øyvind Phu, Tran Minh Rustad, Turid 2016 https://dx.doi.org/10.6084/m9.figshare.3382864.v1 https://tandf.figshare.com/articles/journal_contribution/Muscle_Quality_and_Proteolytic_Enzymes_of_Farmed_Atlantic_Cod_i_Gadus_morhua_i_During_Storage_Effects_of_Pre_Slaughter_Handling_and_Increased_Storage_Temperature/3382864/1 unknown Taylor & Francis https://dx.doi.org/10.1080/10498850.2014.890990 https://dx.doi.org/10.6084/m9.figshare.3382864 Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 CC-BY Medicine Sociology FOS Sociology 69999 Biological Sciences not elsewhere classified FOS Biological sciences Inorganic Chemistry FOS Chemical sciences Science Policy Text article-journal Journal contribution ScholarlyArticle 2016 ftdatacite https://doi.org/10.6084/m9.figshare.3382864.v1 https://doi.org/10.1080/10498850.2014.890990 https://doi.org/10.6084/m9.figshare.3382864 2021-11-05T12:55:41Z In the present experiment, the characteristics of minimally handled, directly slaughtered farmed Atlantic cod were compared to cod subjected to 2 h preslaughter handling stress. The results strongly indicate that increasing the storage temperature from 0 to 5°C had a larger negative impact on the quality characteristics than the handling stress applied. Further, there may be interaction effects between handling, storage temperature, and storage time. Text atlantic cod Gadus morhua DataCite Metadata Store (German National Library of Science and Technology) Slaughter ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
institution |
Open Polar |
collection |
DataCite Metadata Store (German National Library of Science and Technology) |
op_collection_id |
ftdatacite |
language |
unknown |
topic |
Medicine Sociology FOS Sociology 69999 Biological Sciences not elsewhere classified FOS Biological sciences Inorganic Chemistry FOS Chemical sciences Science Policy |
spellingShingle |
Medicine Sociology FOS Sociology 69999 Biological Sciences not elsewhere classified FOS Biological sciences Inorganic Chemistry FOS Chemical sciences Science Policy Hultmann, Lisbeth Tobiassen, Torbjørn Aas-Hansen, Øyvind Phu, Tran Minh Rustad, Turid Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
topic_facet |
Medicine Sociology FOS Sociology 69999 Biological Sciences not elsewhere classified FOS Biological sciences Inorganic Chemistry FOS Chemical sciences Science Policy |
description |
In the present experiment, the characteristics of minimally handled, directly slaughtered farmed Atlantic cod were compared to cod subjected to 2 h preslaughter handling stress. The results strongly indicate that increasing the storage temperature from 0 to 5°C had a larger negative impact on the quality characteristics than the handling stress applied. Further, there may be interaction effects between handling, storage temperature, and storage time. |
format |
Text |
author |
Hultmann, Lisbeth Tobiassen, Torbjørn Aas-Hansen, Øyvind Phu, Tran Minh Rustad, Turid |
author_facet |
Hultmann, Lisbeth Tobiassen, Torbjørn Aas-Hansen, Øyvind Phu, Tran Minh Rustad, Turid |
author_sort |
Hultmann, Lisbeth |
title |
Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
title_short |
Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
title_full |
Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
title_fullStr |
Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
title_full_unstemmed |
Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod ( Gadus morhua ) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature |
title_sort |
muscle quality and proteolytic enzymes of farmed atlantic cod ( gadus morhua ) during storage: effects of pre-slaughter handling and increased storage temperature |
publisher |
Taylor & Francis |
publishDate |
2016 |
url |
https://dx.doi.org/10.6084/m9.figshare.3382864.v1 https://tandf.figshare.com/articles/journal_contribution/Muscle_Quality_and_Proteolytic_Enzymes_of_Farmed_Atlantic_Cod_i_Gadus_morhua_i_During_Storage_Effects_of_Pre_Slaughter_Handling_and_Increased_Storage_Temperature/3382864/1 |
long_lat |
ENVELOPE(-85.633,-85.633,-78.617,-78.617) |
geographic |
Slaughter |
geographic_facet |
Slaughter |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_relation |
https://dx.doi.org/10.1080/10498850.2014.890990 https://dx.doi.org/10.6084/m9.figshare.3382864 |
op_rights |
Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.6084/m9.figshare.3382864.v1 https://doi.org/10.1080/10498850.2014.890990 https://doi.org/10.6084/m9.figshare.3382864 |
_version_ |
1766357372129771520 |