Causes for soft flesh in giant grenadier (albatrossia pectoralis) fillets
Date of Original Version
The causes of soft flesh in giant grenadier (Albatrossia pectoralis) were investigated. The softness of giant grenadier flesh was related to its high moisture and low protein content, averaging 91.4% and 6.8%, respectively, and its muscle structure. The ratio of water to protein (13.4) was almost three times higher than for Dover sole (5.9) and Alaska pollock (4.7). Compared to Alaska pollock, giant grenadier muscle had large myotomes in loose bundles, characteristic of soft fleshed fish. Protease activity was low and as in Alaska pollock not considered a factor in soft flesh. © 1999 Taylor and Francis Group, LLC.
Publication Title, e.g., Journal
Journal of Aquatic Food Product Technology
Crapo, Charles, Brian Himelbloom, Robert Pfutzenreuter, and Chong Lee. "Causes for soft flesh in giant grenadier (albatrossia pectoralis) fillets." Journal of Aquatic Food Product Technology 8, 3 (1999). doi: 10.1300/J030v08n03_05.