Table of Contents
By G. D. STROUD
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 36
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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).
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
Can thaw rigor be prevented?
Does rigor affect the quality of smoked fish?
Which is best, freezing before rigor, in rigor or after rigor?