A controlled study to assess effect of method of catching and time of season upon blood clot, color, discoloration/bruising, odor, texture and final overall grades of fresh raw cod, muscle pH of thawed cod, and firmness (shear-compression force) of cooked muscle was conducted. Sensory analyses revealed that method of catching significantly (P 5 0.001) affected only color, discoloration/bruising, and final overall grades. Time of season did not significantly affect any sensory variables. Muscle pH was significantly (P 5 0.001) affected by both method of catching and time of season. Any significant effect of time of season upon firmness of cooked cod muscle depended upon method of catching. In general, method of catching was the most important factor affecting sensory quality of fresh raw Atlantic cod.
Chemical analysesA controlled study to assess the effect of method of catching (gillnet, handline, longline and trap) and time of season upon ash, caloric, carbohydrate, fat, moisture and protein contents of Atlantic cod was conducted. Live cod were bled, gutted, washed and iced at sea; immediately they were brought onboard commercial fishing vessels. The method of catching significantly (P s 0.001) affected only caloric, moisture and protein contents whereas time of season significantly (P 5 0.01) affected only carbohydrate and protein contents. Ash and fat contents were significantly affected by an interaction of method of catching and time of season. Thus, both time of season and method of catching were important factors affecting the composition of Atlantic cod.
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