Muscle Quality and Storage Stability of Farmed Cod (Gadus morhua L.) Compared to Wild Cod

Abstract

Quality characteristics of farmed and wild cod were compared during ice storage by measuring pH, water content, water-holding capacity (WHC), trimethylamine oxide (TMAO), trimethylamine (TMA), aerobic plate count (APC), as well as numbers of H2 S-producing bacteria (SPB) and Photobacterium phosphoreum. pH and water content were higher in wild cod than in farmed cod. WHC were similar for both groups until the last sampling, where farmed cod had a significantly higher WHC than wild cod. The TMAO level in farmed cod was only 5–10% of that found in wild cod. APC increased more rapidly in wild cod than in farmed cod, resulting in a 2 log units difference at the end of the storage period. P. phosphoreum were found in higher numbers in wild cod than in farmed cod, and SPB were not detected in farmed cod. These results might indicate that farmed cod have a slightly longer shelf life than wild caught cod.