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dc.contributor.authorAune, Tone Friis
dc.contributor.authorOlsen, Ragnar Ludvig
dc.contributor.authorAkse, Leif
dc.contributor.authorYtterstad, Elinor
dc.contributor.authorEsaiassen, Margrethe
dc.date.accessioned2022-10-31T18:37:38Z
dc.date.available2022-10-31T18:37:38Z
dc.date.issued2014-05-01
dc.description.abstractPre 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.en_US
dc.identifier.citationAune 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):583-586en_US
dc.identifier.cristinIDFRIDAID 1146583
dc.identifier.doi10.1016/j.lwt.2014.04.018
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://hdl.handle.net/10037/27197
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalLebensmittel-Wissenschaft + Technologie
dc.relation.projectIDFiskeri- og havbruksnæringens forskningsfinansiering: 900454en_US
dc.relation.projectIDNofima AS: 21047en_US
dc.relation.projectIDNofima AS: 20912en_US
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2014 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0en_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)en_US
dc.titleInfluence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod filletsen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)