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Post-transport resting times associated with pre- and post-rigor mortis processing on the quality of patinga (Piaractus mesopotamicus × Piaractus brachypomus) fillets
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Post-transport resting times associated with pre- and post-rigor mortis processing on the quality of patinga (Piaractus mesopotamicus × Piaractus brachypomus) fillets
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Post-transport resting times associated with pre- and post-rigor mortis processing on the quality of patinga (Piaractus mesopotamicus × Piaractus brachypomus) fillets
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Journal Article
Post-transport resting times associated with pre- and post-rigor mortis processing on the quality of patinga (Piaractus mesopotamicus × Piaractus brachypomus) fillets
2025
Overview
The transfer of live fish from production facilities to processing plants imposes significant stress on the animals, with negative impacts on fillet quality. Considering the numerous species of fish that exist, research into pre-slaughter handling and processing strategies that can have a beneficial impact on fillet quality can generate profitability for the production sector and a higher quality product for the consumer. This study aimed to investigate the influence of varying post-transport rest times on muscle glycogen, blood glucose and meat quality characteristics in the pre- and post-rigor mortis stages of patinga. An experiment was conducted in a 4 × 2 factorial design, with four transport recovery times (0, 2, 4 and 6 hours) and two processing phases (pre- and post-rigor mortis). Muscle glycogen levels showed an increase, accompanied by a decline in blood glucose, as rest times extended, with homeostasis being restored after 6 hours of rest. Fish processed in pre-rigor mortis after 6 hours of rest had fillets with greater luminosity, lower red intensity and greater firmness. Six hours of rest resulted in fillets with lower weight loss due to cooking and higher water holding capacity (WHC). Filleting post-rigor mortis resulted in fillets with lower cooking loss, lower luminosity, lower yellow intensity and higher WHC. Therefore, resting post-transport for 6 hours is effective for recovering from stress and has a positive impact on fillet quality. Processing patingas post-rigor mortis provides fillets with lower weight loss and better coloring.
