Regarding rigor mortis in fish:
A)it can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
B)the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
C)cooking fish prior to rigor mortis results in a tough-textured flesh.
D)the stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.

Question

Quizplus · Accepted Answer

Cooking fish prior to rigor mortis results in a tough-textured flesh because the muscle fibers contract and become firm, making the texture less desirable.

Regarding Rigor Mortis in Fish