Which statement regarding rigor mortis in fish is true?
A) Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
B) During rigor mortis, 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 before it has gone through rigor mortis can result in a tougher texture because the muscles are not yet relaxed from the stiffening process. Rigor mortis causes the muscles to stiffen, and if the fish is cooked during this time, the flesh can be less tender.

Which Statement Regarding Rigor Mortis in Fish Is True