RIGOR MORTIS IS ONE OF THE MOST PROMINENT CHANGES IN

• Main Authors: D. Wang, J. Tang, L. R. Correia, T. A. Gill
• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Subjects: Key Words; salmon; K value; muscle; postmortem; rigor; Atlantic salmon; Salmo salar
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.511.4374; http://www.bsyse.wsu.edu/tang/Previouswebsite/Resources/pdfdocs/Thermal/tang34.pdf

Rigor mortis of cultivated Atlantic salmon (Salmo salar) be-gan to set in 8h after death and was fully resolved 60-70h after death during storage at 0°C. Maximum muscle contrac-tion was observed 24–30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 µmol/g fish from pre-rigor mortis to in-rigor mortis to post-rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 mol/ g fish and from 0.08 to 0.33 to 0.84 mol/g fish during 60h storage, respectively, during 60h of storage at 0C. Postmor-tem changes affected salt uptake. The equilibrium salt con-centrations of pre-rigor, in-rigor and post-rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt-free solids, respectively, in a 20 % (w/v) sodium chloride solution at 10C.