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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Published in:LWT - Food Science and Technology
Main Authors: Aune, Tone Friis, Olsen, Ragnar Ludvig, Akse, Leif, Ytterstad, Elinor, Esaiassen, Margrethe
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2014
Subjects:
atlantic cod
Online Access:https://hdl.handle.net/10037/27197
https://doi.org/10.1016/j.lwt.2014.04.018
id ftunivtroemsoe:oai:munin.uit.no:10037/27197
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spelling 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
institution Open Polar
collection 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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