THE TEXTURE OF COD MUSCLE

Abstract

Abstract Data on moisture, protein content and pH (after 24 h in ice post mortem) of the flesh of cod of different sizes, captured during several fishing expeditions from Aberdeen to northern fishing grounds in spring and autumn, have been examined in relation to the texture of the cooked material. It is concluded that large fish are slightly tougher than small fish, even when the pH is the same. In addition, the pH of large fish is often lower than that of small fish, so the relative toughness of large fish is enhanced. However, the size‐pH relationship is clearly defined only in well‐fed fish at certain times of the year. At other times, when food is scarce, the post‐mortem pH of the muscle of all sizes of cod varies within wide limits, so that size no longer appears to influence the texture. Of the parameters studied, the post‐mortem pH correlated best with the texture after cooking. Since fish with a high pH usually have a high water content, there was also a correlation between texture and moisture. However, the protein content seemed to exercise a negligible influence on texture, an unexpected finding considering that protein accounts for nearly all the ‘substance’ of white fish flesh after the water has been removed.