Publisher: Nofima AS (tidligere Fiskeriforskning)
Number of pages: 27
International Standard Numbers:
Open Access: green
Every season a variable proportion of the produced stockfish will contain mucoso, described as slimy or mucus-like muscle. Analysis of microbiota, pH, TVN, protease activity and sensory properties of stockfish during 10 weeks of drying strongly indicated that microbiological activity plays an important role in the development of mucoso. The kidney blood behind the swimming bladder also seemed to be important because wet blood was found throughout the drying period, containing high levels of bacteria. This blood was located where mucoso often is registered. Trials carried out at stockfish producing plants indicated that fish gutted on board and carried in water, enhanced the development of mucoso compared with dry carriage of gutted fish.