Gadus callarias

Love, R.M. (1960). Water content of cod (Gadus callarias L.) muscle. Nature, Lond. 185,692. 

Schmidt, J. (1930). Racial investigations. X. The Atlantic cod (Gadus callarias L.) and local races of the same. Comptes Rendus des Travaux Laboratoire Carlsberg 18,72 pp. 

The scientific name of cod is Gadus callarias 2 Calculated from W. 

In fish, the major allergen is parvalbumin, a 12-kDa protein containing 108 to 109 amino acid residues (Figure 21.1). Parvalbumin is an abundant fish protein and one of the first food allergens that has been isolated, crystallized, and characterized at a molecular level (Aas, 1967 Aas and Jebsen, 1967 Coffee and Bradshaw, 1973 Elsayed and Bennich, 1975). The first fuUy characterized fish parvalbumin. Gad c 1 (previously named Allergen M) was isolated from Baltic cod (Gadus callarias, Aas and Elsayed, 1975 Elsayed and Apold, 1983). This sarcoplasmatic muscle protein is... 

N.R. Jones, Free amino acids in fish. I. Taurine in the skeletal muscle of codling (Gadus callarias), J. Scl. Food Agr. 6 3 (1955). 

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