Mucoso is the term for this phenomenon, where the fish meat, after rehydration, dissolves and takes on a gelatinous and soft texture.
Whether the fish has mucoso, and especially the degree, is difficult to determine for the graders, who quality assess and sort the stockfish.
For the buyers of the fish, who would rather not discover the problem until after rehydration, mucoso means a considerable reduction in quality and that parts of the fish must often be discarded.
?Our tests indicate so far that mucoso is caused by bacteria in combination with heat and moisture. We will now study this more closely?, says Scientist Ingebrigt Bjørkevoll.
The tests started in 2004 and will be continued this winter in Lofoten, Norway?s most important area for stockfish production.
Catch methods and handling
?Our studies will include how catch methods, handling and storage on board the vessels can influence the development of mucoso. For example, we will compare the quality between cleaning the catch on board and cleaning after it is brought to land?, says Bjørkevoll.
The project is being carried out on assignment for the Stockfish Forum, and is financed by the Fishery and Aquaculture Industry Research Fund, Norwegian Raw Fish Organisation and Innovasjon Norge.
Contact person
Scientist Even Tidemann, direct telephone +47 77 62 91 30.
