Steve,
May be you should start by reading this technical paper: Rigor in Fish
- The Effect on Quality* TORRY ADVISORY NOTE No. 36*
Gerald Schlesinger
*BLUMOS S.A.*
Fono: 56-2-9473343
Fax: 56-2-9473399
Steve_Lamming@youngsbluecrest.com escribió:
>
> 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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