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...
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Online Access: | https://hdl.handle.net/10037/27197 https://doi.org/10.1016/j.lwt.2014.04.018 |
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ftunivtroemsoe:oai:munin.uit.no:10037/27197 2023-05-15T15:26:33+02:00 Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets Aune, Tone Friis Olsen, Ragnar Ludvig Akse, Leif Ytterstad, Elinor Esaiassen, Margrethe 2014-05-01 https://hdl.handle.net/10037/27197 https://doi.org/10.1016/j.lwt.2014.04.018 eng eng Elsevier Lebensmittel-Wissenschaft + Technologie Fiskeri- og havbruksnæringens forskningsfinansiering: 900454 Nofima AS: 21047 Nofima AS: 20912 Aune Tf, Olsen RL, Akse LJA, Ytterstad EY, Esaiassen ME. Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets. Lebensmittel-Wissenschaft + Technologie. 2014;59(1):583-586 FRIDAID 1146583 doi:10.1016/j.lwt.2014.04.018 0023-6438 1096-1127 https://hdl.handle.net/10037/27197 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) openAccess Copyright 2014 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0 CC-BY-NC-ND Journal article Tidsskriftartikkel Peer reviewed publishedVersion 2014 ftunivtroemsoe https://doi.org/10.1016/j.lwt.2014.04.018 2022-11-03T00:01:18Z 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. Article in Journal/Newspaper atlantic cod University of Tromsø: Munin Open Research Archive LWT - Food Science and Technology 59 1 583 586 |
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Open Polar |
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University of Tromsø: Munin Open Research Archive |
op_collection_id |
ftunivtroemsoe |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Aune, Tone Friis Olsen, Ragnar Ludvig Akse, Leif Ytterstad, Elinor Esaiassen, Margrethe |
spellingShingle |
Aune, Tone Friis Olsen, Ragnar Ludvig Akse, Leif Ytterstad, Elinor Esaiassen, Margrethe Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
author_facet |
Aune, Tone Friis Olsen, Ragnar Ludvig Akse, Leif Ytterstad, Elinor Esaiassen, Margrethe |
author_sort |
Aune, Tone Friis |
title |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
title_short |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
title_full |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
title_fullStr |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
title_full_unstemmed |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets |
title_sort |
influence of different cold storage temperatures during the rigor mortis phase on fillet contraction and longer-term quality changes of atlantic cod fillets |
publisher |
Elsevier |
publishDate |
2014 |
url |
https://hdl.handle.net/10037/27197 https://doi.org/10.1016/j.lwt.2014.04.018 |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_relation |
Lebensmittel-Wissenschaft + Technologie Fiskeri- og havbruksnæringens forskningsfinansiering: 900454 Nofima AS: 21047 Nofima AS: 20912 Aune Tf, Olsen RL, Akse LJA, Ytterstad EY, Esaiassen ME. Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets. Lebensmittel-Wissenschaft + Technologie. 2014;59(1):583-586 FRIDAID 1146583 doi:10.1016/j.lwt.2014.04.018 0023-6438 1096-1127 https://hdl.handle.net/10037/27197 |
op_rights |
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) openAccess Copyright 2014 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0 |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.lwt.2014.04.018 |
container_title |
LWT - Food Science and Technology |
container_volume |
59 |
container_issue |
1 |
container_start_page |
583 |
op_container_end_page |
586 |
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1766357034910875648 |