Amines in Fish Muscle.: IV. Spoilage in Freshly Cut Cod Fillets

1 October 1950

journal article
Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada

Vol. 7d (10) , 580-584
https://doi.org/10.1139/f47-051

Abstract

The bacterial load on the surface of gutted cod is removed during filleting. Therefore the contamination of the fillet, and presumably its storage life, is determined by the sanitary conditions of the filleting operation. The storage period of the round fish has little relationship to the keeping quality of the fillet.

Keywords

FISH
CONTAMINATION
BACTERIAL LOAD
KEEPING QUALITY
STORAGE LIFE
SANITARY CONDITIONS
COD FILLETS
GUTTED COD
CUT COD

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