Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature

Rustad, Turid

Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature

Posted on 2016-05-17 - 00:10

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.

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Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature. Taylor & Francis. Hultmann, Lisbeth; Tobiassen, Torbjørn; Aas-Hansen, Øyvind; Minh Phu, Tran; Rustad, Turid.

https://doi.org/10.6084/m9.figshare.c.3254701.v1

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