What question did this study set out to answer?

To investigate how rigor status and freezing temperatures affect the quality and physicochemical properties of fish muscle.

Storage of Pre-Rigor Fish Muscle at Different Frozen Temperatures: Effects on Water-Holding, Metabolic Process, and Physicochemical Properties of Muscle Proteins

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Study demonstrates how pre-rigor freezing impacts muscle quality in snakehead fish, suggesting optimal freezing practices.

To investigate how rigor status and freezing temperatures affect the quality and physicochemical properties of fish muscle.
Examined snakehead fish muscle stored at −10 °C and −20 °C
Analyzed thaw loss, centrifugation loss, glycogen, lactic acid, and ATP content
Assessed protein denaturation and proteolysis related to freezing timing.
Pre-rigor frozen meat exhibited lower thaw loss and centrifugation loss compared to post-rigor meat
ATP-related compound degradation was altered in pre-rigor meat
Protein denaturation and proteolysis were observed to be greater in post-rigor meat.

Zhou et al. (2026) studied this question.

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View Full Paper

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Authors

Study demonstrates how pre-rigor freezing impacts muscle quality in snakehead fish, suggesting optimal freezing practices.

To investigate how rigor status and freezing temperatures affect the quality and physicochemical properties of fish muscle.
Examined snakehead fish muscle stored at −10 °C and −20 °C
Analyzed thaw loss, centrifugation loss, glycogen, lactic acid, and ATP content
Assessed protein denaturation and proteolysis related to freezing timing.
Pre-rigor frozen meat exhibited lower thaw loss and centrifugation loss compared to post-rigor meat
ATP-related compound degradation was altered in pre-rigor meat
Protein denaturation and proteolysis were observed to be greater in post-rigor meat.

Zhou et al. (2026) studied this question.

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