No abstract

Small cod often gape more than large cod, but the size relationship, clearly seen in summer and autumn, disappears and may even be reversed in the winter and spring. This is probably because of variations in the post-mortem pH values of the two size groups, which can sometimes over-ride the size effect.

When cod enter rigor mortis and are then filleted, the amount of gaping seen between the muscle segments depends on the previous body temperature, increasing progressively with warmth. In the present work it was noticed that in any batch of fish a few pairs of fillets showed little gaping even at relatively high temperatures (22-25 "C). The factor responsible was identified as the pH of the muscle, a low pH leading to much gaping and vice versa. At a given temperature, the gaping increased with time, and subsequent freezing increased it further. The practical implications of these findings are discussed.

No abstract

In this study S.rubroviolaceus form very ancient family group