Contents Index
Accompanying Notes
Table of Contents
By G. D. STROUD
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 36
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Explains what rigor (rigor mortis) is and how the time and strength of rigor is affected by species, temperature, condition, etc., mostly in the context of white fish. Describes how rigor can affect quality and processing factors such as shrinkage, texture, drip loss, degree of gaping and suitability for smoking, particularly when freezing fillets. Suggests ways of controlling the effects of rigor and thaw rigor, and lists the advantages and disadvantages of freezing whole fish or fillets at different stages of rigor. More information on gaping can be found in Notes 61 and 90. Measurements are given in British units; Note 40 gives conversion factors to SI units.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
What is rigor?
What causes rigor?
How long docs a fish stay
in rigor?
How does rigor
affect handling and processing?
Controlling the effects
of rigor
Thaw rigor
Can thaw rigor be prevented?
Does rigor affect
the quality of smoked fish?
Which is best, freezing before rigor, in rigor or after rigor?
Summary
Contents Index