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- Title
Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods.
- Authors
DURAN, Ayhan; ERDEMLI, Umit; KARAKAYA, Mustafa; YILMAZ, MustafaT
- 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.
- Subjects
FISH quality; FISH fillets; RIGOR mortis; RAINBOW trout; CARP; ASPHYXIA; LACTIC acid; MALONDIALDEHYDE; FISHING
- Publication
Fisheries Science, 2008, Vol 74, Issue 5, p1146
- ISSN
0919-9268
- Publication type
Article
- DOI
10.1111/j.1444-2906.2008.01634.x