Factors Affecting Quality of Rock Sole Fillets
- Authors: B.H. Himelbloom, C.A. Crapo, E.K. Brown, and J.P. Doyle
- Pub. no.: RP-95-03
- Year: 1994
- No. pages: 12
- Price: Single copies free
Description
This study was done because of limited consumer appeal for Alaska flatfish, due to low quality. If changes are made in handling to improve quality, the market for Alaska flatfish is sure to increase. A further market incentive is that Alaska flatfish can substitute for flounder, which is declining in supply.
In this study the highest quality rock sole fillets resulted from boxing, hand unloading, hand filleting, and wet trimming. Lowest quality fillets resulted from bulk-stowing, unloading by wet pump, and machine filleting. Lowest bacterial counts were found in machine-filleted, wet-trimmed fish. Journal of Aquatic Food Product Technology 3(2):45-56, 1994.
