Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets
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...
| Published in: | LWT - Food Science and Technology |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier
2014
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10037/27197 https://doi.org/10.1016/j.lwt.2014.04.018 |
| Summary: | 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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