Effects of Slaughtering Methods on quality of Silver Carp (Hypophthalmichthys molitrix) During Refrigerated Storage

Document Type : Research Paper

Authors

1 MSc. Graduate in Seafood processing and Technology, Institute of Higher Education Tajan, Ghaemshahr, Iran.

2 Assistant Professor, Department of Fisheries, Jouybar Branch, Islamic Azad University, Jouybar, Iran

3 Associate Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

Abstract

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.

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Journal of Fisheries
Volume 70, Issue 4
March 2018
Pages 416-423

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