The ‘jellied’ or ‘mushy’ condition of fish in the North Atlantic and North Pacific fisheries: Characteristics, causes and consequences
The North Atlantic and North Pacific commercial fisheries report problematic occurrences of ‘jellied’ or ‘mushy’ fish. These fish exhibit an abnormally soft and jelly-like musculature that attains a mushy consistency when cooked. The condition affects several economically important species, and is c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402403161X |