Dear all,
I am experiencing a real textural problem (toughness) in Pacific Cod which
is more pronounced in fish <2kg, and is even more pronounced in twice
frozen products produced from such fish.
However, fillets sold in chilled form appear to be consistently good
quality, regardless of the size or age of the H&G fish from which they
originate (up to 1 year old H&G that is).
My out take from this is that obviously the larger the fish the longer it
will take to go through rigor, and with twice frozen product, processed
quickly, the muscle may still not have gone through rigor before
refreezing.
On the other hand, fillets sold in chilled form will be defrosted for at
least 24 hours before retail sale, in which case rigor is likely to have
passed, hence the satisfactory texture.
Does any have a view on the time/temperature relationship required for
completion of rigor in fish such as Pacific Cod?
Is there any analytical technique for determining pre-rigor, rigor,
post-rigor condition?
Thanks in anticipation of your help on this one.
Best regards,
Steve
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