Injection-salting and cold-smoking of farmed atlantic cod (Gadus morhua L.) and Atlantic salmon (Salmo salar L.) at different stages of Rigor Mortis: effect on physical properties.

Processing of fish is generally conducted postrigor, but prerigor processing is associated with some potential advantages. The aim of this study was to study how 5 processing regimes of cold-smoked cod and salmon conducted at different stages of rigor influenced yield, fillet shrinkage, and gaping. Farmed cod and salmon was filleted, salted by brine injection of 25% NaCl, and smoked for 2 h at different stages of rigor. Filleting and salting prerigor resulted in increased fillet shrinkage and less increase in weight during brine injection, which in turn was correlated to the salt content of the fillet. These effects were more pronounced in cod fillets when compared to salmon. Early processing reduced fillet gaping and fillets were evaluated as having a firmer texture. In a follow-up trial with cod, shrinkage and weight gain during injection was studied as an effect of processing time postmortem. No changes in weight gain were observed for fillets salted the first 24 h postmortem; however, by delaying the processing 12 h postmortem, the high and rapid shrinking of cod fillets during brine injection was halved.

First admissions for psychiatric disorders. A comparison between the Faroe Islands and Denmark.

Historical accounts emphasize a high rate of mental morbidity in the Faroe Islands compared with Denmark. As prerequisites for a comparative investigation are now present, we have compared a 10-year period of first admission rates in both areas. We found a lower rate for the Faroes generally, in particular for women, for the age group 30-64, and also for the majority of diagnostic groups. The group manic-depressive psychosis come closest to Danish conditions, followed by reactive psychosis and alcohol and drug abuse. The greatest difference was found for the groups personal disorders, neuroses, and schizophrenia.