Determination of the Rigor Mortis Index for the species Eugerres brasilianus (Cuvier, 1830), Captured in Itaipava, Espírito Santo - Brasil

Abstract

Fish has increasingly become an essential element in the search for sustainable protein sources in human nutrition. The diverse species available along the 8,000 km of our country's coastline provide a rich and varied source of food. To consolidate the fishing market, ensuring the quality of the food presented to the consumer is crucial. Among the existing ways to ensure the freshness of fish, the rigor mortis index reflects the biochemical aspects of the flesh and the stages it undergoes until it becomes unfit for human consumption. This study aimed to determine the rigor mortis index and its stages in the Carapeba species (E. brasilianus). The samples were captured on the beach of Itaipava, Espírito Santo, Brazil, and the experiment was conducted at IFES – Piúma Campus over a period of 30 hours. The measurements taken indicate that Carapeba exhibits pronounced and long-lasting rigor mortis indices, suggesting great potential in terms of quality and freshness. Specimens P2 and P3 reached the rigor mortis stage first, both at around 4.3 hours, while P1 took 5.3 hours. The full rigor mortis stage lasted 40 minutes for P1, whereas P2 and P3 remained in full rigor for 18.7 and 16.7 hours, respectively. The importance of this study for the species is notable, as even under stressful slaughter methods, the rigor mortis response time is significantly high, indicating an extremely attractive preservation potential.