Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss).
TBARS
color
sensory analysis
stunning/slaughtering methods
texture profile analysis
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Jan 2019
30 Jan 2019
Historique:
received:
22
02
2018
revised:
27
05
2018
accepted:
22
06
2018
pubmed:
29
6
2018
medline:
12
1
2019
entrez:
29
6
2018
Statut:
ppublish
Résumé
Electrical stunning (E) and asphyxia in the air (A) are two common stunning/killing methods for fish. However, they can stress the fish and affect flesh quality, so an alternative should be found. The present study aimed to evaluate the effects of carbon monoxide asphyxia (CO) compared to E and A on the evolution of post rigor mortis changes in rainbow trout (Oncorhynchus mykiss) fillets related to chemical, textural, and sensorial properties during storage time. Fish fillets from the E group showed a higher pH (P < 0.05) than the A ones, both at time of rigor resolution (T The carbon monoxide stunning/slaughtering method could be applied to rainbow trout without detrimental effects on physical, chemical, or sensory characteristics of the fish flesh. © 2018 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Electrical stunning (E) and asphyxia in the air (A) are two common stunning/killing methods for fish. However, they can stress the fish and affect flesh quality, so an alternative should be found. The present study aimed to evaluate the effects of carbon monoxide asphyxia (CO) compared to E and A on the evolution of post rigor mortis changes in rainbow trout (Oncorhynchus mykiss) fillets related to chemical, textural, and sensorial properties during storage time.
RESULTS
RESULTS
Fish fillets from the E group showed a higher pH (P < 0.05) than the A ones, both at time of rigor resolution (T
CONCLUSION
CONCLUSIONS
The carbon monoxide stunning/slaughtering method could be applied to rainbow trout without detrimental effects on physical, chemical, or sensory characteristics of the fish flesh. © 2018 Society of Chemical Industry.
Substances chimiques
Lipids
0
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
613-619Subventions
Organisme : ASTRO (Associazione Troticoltori Trentini)
Organisme : University of Padova funds
ID : 2016 - 60A08-4032/13
Informations de copyright
© 2018 Society of Chemical Industry.