Comparative Biochemistry and Physiology Part B: Comparative Biochemistry
Some biochemical characteristics of cod (Gadus morhua L.) from the faroe bank compared with those from other fishing grounds
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Cited by (26)
Composition of herring and cod fillets from the North and the Baltic Sea – Detecting added water
2020, Food ControlCitation Excerpt :Analogous to the fat content, the protein content shows seasonal fluctuations in the protein content of cod fillets from about 17 to 20 g/100 g (Ingolfsdottir, Stefänsson, & Kristbergsson, 1998). Reasons for this variability are multifactorial causes such as size, age, diseases of the individual, spawning time or the availability of food (Dambergs, 1964; Love, Robertson, Lavéty, & Smith, 1974). Therefore, consideration of species-specific differences is of great importance as they are relevant for the declaration of fishery products.
Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy
2011, Journal of Food EngineeringMolecular characterisation and expression of Atlantic cod (Gadus morhua) myoglobin from two populations held at two different acclimation temperatures
2007, Comparative Biochemistry and Physiology - A Molecular and Integrative PhysiologyBrining of cod fillets: Effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking
2005, LWTCitation Excerpt :It is also shown that different fishing gear select fish with different condition and composition (Huse, Løkkeborg, & Soldal, 2000; Esaiassen et al., 2004a). Factors that affect fish muscle composition could also be genetically controlled or associated with the life cycle of the fish (Love, Robertson, Lavéty, & Smith, 1974; Eliassen & Vahl, 1982a,b; Shearer, 1994). Optimization of the brine composition will only provide a brine mixture optimized for the actual cod material used.
Intraspecific and lnterspecific Differentiation of Fish
1999, Advances in Marine Biology