نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجو آموخته کارشناسی ارشد فرآوری محصولات شیلاتی، موسسه آموزش عالی تجن، قائمشهر، ایران
2 استادیار گروه شیلات، واحد جویبار، دانشگاه آزاد اسلامی، جویبار، ایران.
3 دانشیار گروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران.
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
To study the effects of different slaughtering methods on the quality of Silver carp, fish were slaughtered by exsanguination, cutting fish gill, and percussion or asphyxiation. For determination of the physical (color: L, a* and b*; texture value and water holding capacity: WHC) and biochemical quality attributes (total volatile basic nitrogen: TVB-N), the fish were stored in refrigerator for 12 days and quality indices were evaluated on 0, 3, 6, 9 and 12th day of storage. The results showed that the slaughtering methods significantly affect the quality of silver carp during storage (P<0.05). Exsanguination treatment showed a delayed onset of TVB-N compared to other groups. The highest values of TVB-N were observed in asphyxiation group that reached to 64.8 mg N kg fish fillet at the end of storage period. Exsanguination, percussion or asphyxiation slaughtering procedures significantly affected on colorimetric mussel color parameters during time and in experimental groups (P<0.05). The results showed slaughtering by exsanguination has higher flesh quality in comparison to other groups.
کلیدواژه‌ها [English]
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