Effects of slaughter methods on physical,biochemical and microbiological quality of rainbow trout <Emphasis Type="Italic">Oncorhynchus mykiss</Emphasis> and mirror carp <Emphasis Type="Italic">Cyprinus carpio</Emphasis> filleted in pre-, in- or post-rigor periods |
| |
| Authors: | Ayhan Duran Umit Erdemli Mustafa Karakaya Mustafa Tyilmaz |
| |
| Institution: | 1.Aksaray University, Technical Vocational School of Higher Education,Aksaray,Turkey;2.Faculty of Arts and Sciences, Department of Biology,In?nü University,Malatya,Turkey;3.Agriculture Faculty, Food Engineering Department,Selcuk University,Konya,Turkey |
| |
| Abstract: | Rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio were slaughtered by either percussion or asphyxiation. For determination of the physical (texture value) and biochemical
quality attributes pH, lactic acid, total volatile basic nitrogen (TVB-N), and malondialdehyde (MDA) values] of trout and
carp, the fish were filleted immediately (within 2 h), 12 h after harvest (pre-rigor), 24 and 36 h after harvest (in-rigor),
and finally 48 and 60 h after harvest (post-rigor). For microbiological quality attribute (mesophilic and psychrophilic bacteria
count) analyses, the fish were filleted immediately (within 2 h) after harvest (pre-rigor), 24 h after harvest (in-rigor)
and 48 and 72 h after harvest (post-rigor). By percussion slaughtering followed by pre-rigor filleting, it was possible to
process rainbow trout and mirror carp without inflicting excessive handling stress. Percussion slaughter delayed onset of
rigor and the percussion-slaughtered fish exhibited a long pre-rigor period (≈24 h), giving plenty time for pre-rigor processing.
Percussion slaughtering and pre-rigor filleting of fish was considered to be superior to the traditional asphyxiation slaughtering
with respect to texture, TVB-N and MDA attributes. |
| |
| Keywords: | filleting time flesh quality mirror carp rainbow trout slaughter effect |
| 本文献已被 SpringerLink 等数据库收录！ |
|
