Extractives of Fish Muscle. 4. Seasonal Variations of Fat, Water-Solubles, Protein, and Water in Cod (Gadus morhua L.) Fillets
- 1 April 1964
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 21 (4), 703-709
- https://doi.org/10.1139/f64-063
Abstract
The concentrations of fat, water-solubles, protein and water in cod muscle are subject to seasonal variations. During the period of spawning, there is a decrease in fat (-20%) and protein (-5%) paralleled by an increase of water-solubles (+10%) and water (+5%). The return of these major components to their average annual values occurs at various rates. The seasonal emaciation of cod is closely linked to the physiological processes taking place in the animal''s body during the reproductive activities.This publication has 3 references indexed in Scilit:
- Extractives of Fish Muscle. 3. Amounts, Sectional Distribution, and Variations of Fat, Water-solubles, Protein and Moisture in Cod (Gadus morhua L.) FilletsJournal of the Fisheries Research Board of Canada, 1963
- BIOCHEMICAL STUDIES ON SOCKEYE SALMON DURING SPAWNING MIGRATION: II. CHOLESTEROL, FAT, PROTEIN, AND WATER IN THE FLESH OF STANDARD FISHCanadian Journal of Biochemistry and Physiology, 1958
- Grading Fish for Quality. 1. Trimethylamine Values of Fillets Cut from Graded FishJournal of the Fisheries Research Board of Canada, 1958