| Abstract: | Abstract Hoki were trawl-caughl under commercial conditions and subjected to one of five treatments before heading and gutting and freezing to ?35°C. Fish were either processed within 1 hour of capture, held at ambient temperatures or in ice until rigor was established or held at ambient temperatures or in ice until rigor was resolved. Fish from each treatment were then stored at ?20°C for periods of up to 56 weeks and tested for gaping, pH and other related physical and sensory properties. Fish frozen post-rigor showed the most gaping and fish frozen pre-rigor had less than those frozen in rigor. The temperature of storage before freezing had little effect on gaping other than extending the time taken to proceed through rigor. Extended time in frozen storage resulted in decreased water-holding capacity but had little effect on gaping. Gaping was not related to pH levels and did not affect the texfural properties of the cooked fish. |
