Share

IIR document

Assessment of rigor mortis process in sea bass and rainbow trout using different measurement methods and storage temperatures.

Evaluation de la rigor mortis par différentes méthodes de mesure en fonction de la température de stockage chez le bar et la truite arc-en-ciel.

Author(s) : MECATTI M., GERI G., GUIDOTTI P., LUPI P., PARISI G., DELL'AGNELLO M.

Summary

With the aim of following the rigor mortis process, 46 sea bass and 51 rainbow trout commercial size were taken and immediately slaughtered. Rigor index, angle of sag of the fish body held in vertical position, compactness and resilience indexes, were measured on fish maintained at 18 and 4 deg C, and 4 deg C in ice. Postmortem isometric contraction of muscle at 4 deg C was evaluated by tension measure continuously registered for 72 hours with an isometric force transducer. The methods employed were able to determine rigor mortis phases. When compared with rainbow trout, sea bass presented a slower stiffness loss and better storage conservation capacity. The isometric force transducer proved to be particularly useful for measuring pre rigor phase, the beginning and the evolution of muscle contraction during rigor mortis process.

Available documents

Format PDF

Pages: 1996-2

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Evaluation de la rigor mortis par différentes méthodes de mesure en fonction de la température de stockage chez le bar et la truite arc-en-ciel.
  • Record ID : 1997-0954
  • Languages: French
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (55)
See the conference proceedings

Indexing