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Factors affecting cooked texture quality of Pacific whiting, Merluccius productus, fillets with particular emphasis on the effects of infection by the myxosporeans, Kudoa paniformis and K. thyrsitis






Fishery Bulletin 85(4): 745-756

Factors affecting cooked texture quality of Pacific whiting, Merluccius productus, fillets with particular emphasis on the effects of infection by the myxosporeans, Kudoa paniformis and K. thyrsitis

459 of 562 M. productus from 37 hauls from USA and Canadian coastal waters between San Fransisco Bay and Vancouver Island were infected with myxosporean pseudocysts. Fillets from the fish were cooked, assessed for texture and for shear press values. Average sensory texture ratings declined exponentially with pseudocyst number/g tissue. White pseudocyst numbers (of K. paniformis) were responsible for this relationship. Black pseudocysts (of K. thyrsites) did not correlate with sensory texture.

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Accession: 001833293



Related references

Factors affecting cooked texture quality of pacific whiting merluccius productus fillets with particular emphasis on the effects of infection by the myxosporeans kudoa paniformis and kudoa thyrsitis. Fishery Bulletin (Washington D C) 85(4): 745-756, 1987

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