Andrew Strak (abstrak@accesswave.ca)
Sun, 27 Jun 1999 22:04:31 -0300
Howard,
Any fishery product frozen pre-rigor would have to undergo the process of rigor in frozen state if we want to avoid twisting and curling upon thawing. And upon defrosting fillets would bo more prone to get shorter, twisted and more compact while any round or H&G fish would be susceptible to gape. And the gaping can be very severe if the defrosting temperatures are high. Usually it takes several weeks for pre-rigor frozen product to pass the rigor stage in freezing, depending upon the original condition of the fish. It is wise to be informed about the product preparation and check its status while defrosting a small sample at room temperature just to see whether the fish is still prone to rigor development or has already passed that stage. It is also possible to speed up the process of rigor in frozen fish by elevating storage temperatures to 25F for several days prior to reprocessing.
Andrew
-----Original Message-----
From: Howard Johnson <howjohn@nwlink.com>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: Sunday, June 27, 1999 8:44 PM
Subject: pre vs post rigor freezing
Some years ago we had an operation that gutted salmon pre-rigor. Has anybody (such as farmers) had experience filleting salmon pre-rigor and then freezing? I heard somewhere that the fillets have a tendency to "twist" after thawing.
Howard M. Johnson
H.M. Johnson & Associates
Seafood Marketing, Market Research and Employment Services
425-747-2757 Fax: 425-747-2672
www.hmj.com www.fishjobs.com
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