Mohammed A A, Jassim A Y, Yesser A T, Al-Hamadany Q H
Marine Vertebrates Department-Marine Science Center-University of Basrah, Basrah, Iraq.
Int J Food Sci. 2025 Apr 29;2025:8376835. doi: 10.1155/ijfo/8376835. eCollection 2025.
The study was conducted to determine the rigor mortis in common carp , weighing 1100 ± 163 g and measuring 37.5 ± 1.87 cm in total length. Immediately after catching, the fish were killed by a blow to the head, followed by washing with tap water, before being placed in six insulated boxes, either at the ambient temperature (25 ± 3°C) or at a chilled temperature of (0°C). The rigor mortis and biochemical changes were monitored at regular times to measure the rigor mortis index (%), pH, and chemical composition. The rate of rigor mortis index in fish kept at ambient temperature was 100% within 10 h after fishing, while it was 100% after 20 h in fish kept at a chilled temperature. During the later postmortem changes, pH slightly increased to reach a value of 7.2 for fish kept at ambient temperature and 7 for fish kept at a chilled temperature. The results also showed nonsignificant differences ( > 0.05) in the chemical composition of fish before and after rigor mortis. Therefore, it was considered that the development of rigor mortis in common carp occurring more rapidly at ambient temperature than at chilled temperature.
本研究旨在测定体重为1100±163克、全长为37.5±1.87厘米的鲤鱼的尸僵情况。捕获后，立即猛击鱼头将鱼杀死，随后用自来水冲洗，再放入六个保温箱中，分别置于环境温度（25±3°C）或冷藏温度（0°C）下。定期监测尸僵和生化变化，以测量尸僵指数（%）、pH值和化学成分。在环境温度下保存的鱼，钓后10小时内尸僵指数达到100%，而在冷藏温度下保存的鱼，20小时后尸僵指数达到100%。在死后后期变化过程中，环境温度下保存的鱼pH值略有上升，达到7.2，冷藏温度下保存的鱼pH值为7。结果还表明，尸僵前后鱼的化学成分无显著差异（>0.05）。因此，认为鲤鱼尸僵在环境温度下比在冷藏温度下发展得更快。
