Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets

• Published in: Food science & technology Vol. 59; no. 1; pp. 583 - 586
• Main Authors: Aune, Tone Friis, Olsen, Ragnar L., Akse, Leif, Ytterstad, Elinor, Esaiassen, Margrethe
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-11-2014; Elsevier
• Subjects: Atlantic cod; Biological and medical sciences; Contraction; Food industries; Fundamental and applied biological sciences. Psychology; Gadus morhua; Marine; Pre rigor filleting; Storage temperature; Weight loss; A, Atlantic; Atlantic cod; Storage temperature; Pre rigor filleting; Contraction; Weight loss; Edible fish; Temperature; Cold; Storage; Warehousing; Quality; Food preservation; Cod
• ISSN: 0023-6438; 1096-1127; 1096-1127
• DOI: 10.1016/j.lwt.2014.04.018

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.
•Fillets from the cold-water specie Atlantic cod showed no cold shortening.•The fillets contracted less when stored at 0 °C during rigor contraction compared to 7 °C.•Initial storage at 0 °C resulted in lower weight loss in wild cod fillets, compared to storage at 7 °C.•Farmed cod fillets showed more extensive contraction than wild cod fillets.