Influence of water temperature and genetic factors on muscle development in farmed cod larvae: consequences for product quality

A major obstacle for establishing a commercial successful cod farming industry in poor flesh quality after storage. Due to the low water binding capacity the frozen or refrigerated flesh becomes dry and tough. Studies with salmon have shown that muscle fi bre density and connective tissue characteristics are major determinants of texture. The maximum fibre number is known to be primarily genetically determined. but is modified by egg incubation temperature. The aim of the present proposal is to investigate muscle fibre recruitment and connective tissue properties in coastal and Artic cod in relation to flesh quality, particularly texture and water holding capacity. The effects of egg incubation temperature (2, 7 and 12?C ) on muscle growth and quality trai ts will be determined. The risk of inducing skeletal deformities by increasing the egg temperature as shown in salmon will also be investigated. The planned research activities are based on the good complementarities between the four participating scientists and their laboratories.