Rigor Mortis in Farmed Common Carp Cyprinus carpio: The Effects of Handling Temperature.

Area of Science:

• Aquatic Science
• Food Science
• Postmortem Biochemistry

Background:

• Understanding rigor mortis in fish is crucial for quality control and shelf-life extension.
• Common carp (Cyprinus carpio) is a widely consumed freshwater fish, making its postmortem changes important for the industry.

Purpose of the Study:

• To investigate the rate of rigor mortis development in common carp under different temperature conditions.
• To analyze the impact of temperature on biochemical changes, including pH and chemical composition, during rigor mortis.

Main Methods:

• Common carp were subjected to rigor mortis tests at ambient (25 ± 3°C) and chilled (0°C) temperatures.
• Rigor mortis index, pH, and chemical composition were monitored over time.
• Statistical analysis was performed to determine significant differences.

Main Results:

• Rigor mortis reached 100% in 10 hours at ambient temperature versus 20 hours at chilled temperature.
• Postmortem pH slightly increased in both conditions, reaching 7.2 (ambient) and 7.0 (chilled).
• No significant differences in chemical composition were observed before and after rigor mortis.

Conclusions:

• Ambient temperature significantly accelerates rigor mortis development in common carp.
• Chilling delays rigor mortis, potentially extending freshness.
• Temperature is a key factor influencing the rate of rigor mortis in Cyprinus carpio.