Influence of early processing (pre-rigor) on fish quality

摘要

The availability of high quality chilled, fresh fish products to the market, relies on early processing. Commercial processing of fillets is usually started after rigor mortis which often delays production for 2-4 days. Onset of rigor mortis has implications for processing because handling or filleting fish pre-rigor or in-rigor can change the product properties and quality. As intermediate storage of live fish and aquaculture is gaining more importance, aspects of early processing should should be investigated.