Humboldt State University R/F-89 1983-84 The aquot;jelliedaquot; condition in Dover sole is one in which the flesh is slimy, jelly-like, quivering when touched, glossy, and opalescent. ... Jellied sole fillets contain more water and less protein than normal fillets (Patashnik and Groninger 1964). As a result, they require more cooking time, exhibit greater shrinkage during cooking, and produce an inferior cooked productanbsp;...
|Title||:||University of California Sea Grant College Program Annual Report|
|Author||:||University of California (System). Sea Grant College Program|