Abstract
Late in 1953 when large haddock became scarce on the Newfoundland banks, fish plants, which previously had found haddock less than 45 cm. (18 in.) in length to be unacceptable for filleting, began to handle quantities of smaller haddock, 33 to 43 cm. (13 to 17 in.), and generally in an ungutted condition.Determination of the trimethylamine values of fillets from round and gutted haddock showed average values of 0.66 mg. per 100 g. of fillets for round and 0.73 for gutted fish from research vessel and 1.39 for round and 1.61 for gutted from commercial trawlers. These differences were not statistically significant. Using trimethylamine values as indicators of spoilage, round haddock were kept under ice up to 9 days under experimental conditions and produced unspoiled fillets.
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