Thaw-rigor

The metabolic processes related to rigor mortis in fish during freezing, frozen storage and thawing can be related to quality deterioration. In this project these processes are studied in dependence of time and temperature. A special interest is on the relation between thaw-rigor and quality deterioration during processing of fish.
The project shall determine the extent and importance of gaping as a result of thaw-rigor and investigate the potential for thaw-rigor in frozen industrial cod blocks. Based on these results an optimized thawing procedure will be developed in order to increase quality and yield of thawed raw material.