The expressible fluid of fish fillets. IV.—the expressible fluid of iced cod

A number of estimations have been made of the amount and composition of the expressible fluid obtained from gutted cod iced for various periods. The amount of expressible fluid increased rapidly as the fish passed out of rigor mortis and then only slowly for a period, followed by a further fairly rapid increase after 168 hours on ice. It is suggested that the values‐obtained are associated with the physical changes in texture that occur during the gradual resolution of rigor mortis and with subsequent slight changes in texture and in the colloidal proteins of the protoplasm. The amount of expressible fluid obtained does not appear to be related to the size of the fillets.