THE TEXTURE OF COD MUSCLE

摘要: Data on moisture, protein content and pH (after 24 h in ice post mortem) of the flesh cod different sizes, captured during several fishing expeditions from Aberdeen to northern grounds spring autumn, have been examined relation texture cooked material. It is concluded that large fish are slightly tougher than small fish, even when same. In addition, often lower so relative toughness enhanced. However, size-pH relationship clearly defined only well-fed at certain times year. At other times, food scarce, post-mortem muscle all sizes varies within wide limits, size no longer appears influence texture. Of parameters studied, correlated best with after cooking. Since a high usually water content, there was also correlation between moisture. seemed exercise negligible texture, an unexpected finding considering accounts for nearly ‘substance’ white has removed.