Abstract
The amounts, sectional distribution and some variations of fat, water-solubles, protein and water in cod fillets have been determined on denned, pre-rigor samples. It was found that the head-end of the fillet is the richest in protein. The middle section is the richest in water-solubles while the tail-end contains more fat and more water than any other part of the fillet. Only slight differences in the major components were detected between male and female specimens.
Publisher
Canadian Science Publishing
Cited by
21 articles.
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