Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

Ahimbisibwe, John Bosco; Inoue, Kousuke; Shibata, Toshiyuki; Aoki, Takahiko

doi:10.1007/s12562-009-0212-z

Cited by 9 publications

(5 citation statements)

References 19 publications

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“…Therefore, controlling the rapid postmortem changes in fish can suppress the occurrence of burnt meat. Bleeding is generally used because bleeding after slaughter is an effective way to maintain freshness [24,25]. Removing blood can delay collagen fibril degradation and muscle softening in pelagic fish such as yellowtail and so on [24].…”

Section: Discussionmentioning

confidence: 99%

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

2011

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Fifteen farmed yellowtail Seriola quinqueradiata were randomly selected from sea cages. Five fish were slaughtered instantly by cutting the spinal bulb (control group). The remaining ten fish were left for 20 min in a narrow net and then they were slaughtered by cutting the spinal bulb instantly. These ten fish were bled in two water tanks. In one tank, the water was aerated (ventilation group), while the other tank was not aerated (burnt group). The ATP ratio in the control group (83.8 ± 4.1%) was higher than the ventilation group (37.2 ± 22.1%) and the burnt group (5.8 ± 6.0%) at 3 h after slaughter. The K value of the burnt group increased remarkably at 3 h after slaughter, and was significantly higher than those for the other groups. The ventilation group showed a recovery in available energy for physiological maintenance to the same level as the control group during bleeding, as well as a significantly slowed loss of muscular firmness compared to the burnt group. This study shows that the yellowtail continued to respire and take up oxygen until complete physiological death, and elevated oxygen levels during bleeding slowed the postmortem changes and suppressed the occurrence of burnt meat.

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Section: Discussionmentioning

confidence: 99%

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

2011

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“…Taurine and FAAs were extracted by homogenizing the dorsal muscle of Japanese Scad (∼5 g) with 20 mL of 1-M perchloric acid under ice-cold conditions (Ahimbisibwe et al 2010). The extracted FAA and taurine contents were analyzed by the AccQ-Tag amino acid with a fluorescent HPLC system (Millipore 1993).…”

Section: Methodsmentioning

confidence: 99%

“…Analysis of FAAs and taurine.-Free amino acids were implicated in the characteristic taste of seafood, and they may have been affected by oxidative stress and holding without feeding. Taurine and FAAs were extracted by homogenizing the dorsal muscle of Japanese Scad (∼5 g) with 20 mL of 1-M perchloric acid under ice-cold conditions (Ahimbisibwe et al 2010). The extracted FAA and taurine contents were analyzed by the AccQ-Tag amino acid with a fluorescent HPLC system (Millipore 1993).…”

Section: Methodsmentioning

confidence: 99%

Effect of Short‐Term Holding without Feeding after Capture on Reduction in Oxidative Stress and Maintenance of Lipid and Amino Acid Contents in Decapterus maraudsi

Tanaka

Fukushima²,

Maeda³

et al. 2013

N American J Aquac

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Changes in hydroxyl lipids (L‐OHs; a stress level indicator), body weight, triglycerides, fatty acids, and free amino acids (FAAs) were investigated in Decapterus maraudsi caught by purse seine from two different ocean regions near Japan to determine the effect of short‐term holding without feeding on the reduction in oxidative stress. In experiment 1, the L‐OHs in the dorsal muscle significantly decreased by 9 d, whereas those in the liver decreased significantly by the end of the 33‐d holding period. The body weight, lipid content, and triglyceride composition did not change significantly for 9 d and then decreased significantly by 33 d. Fatty acid composition of the dorsal muscle and liver did not change significantly within the holding period. The FAA content in the dorsal muscle did not change until 9 d and then decreased by 33 d. In experiment 2, the L‐OHs in the dorsal muscle had significantly increased at 33 d, whereas the levels in the liver of the fish after transport to port were twice as high as those in the fish that had just been caught, but then they decreased significantly by the end of the holding period. The change in body weight, lipid content, and triglyceride composition were the same as in experiment 1. The fatty acid compositions changed at 33 d, and the total FAA content did not change until 20 d and then decreased at 33 d. Both results suggest that to avoid stress and to obtain a higher quality fish product, fish captured by purse seine should be held without feeding for 8–9 d rather than immediately shipped after capture. The results of this study may be useful for improving the quality and commodity value of fish captured in commercial fisheries, such as by purse seine, and those held in aquaculture operations, such as in sea cages.

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“…There were some variations of K value among fish species and also between individuals of the same fish species, due to differences in rates of ATP (Hattula, 1997, Olafdottir et al, 1997. In addition, the method of killing also have an effect of the K value on the same species related to degraded products, i.e., inosine and hypoxanthine (Urbieta & Ginés, 2000;Ahimbisibwe et al, 2010).…”

Section: K Valuementioning

confidence: 99%

CORRELATION OF DEMERIT POINT SCORE (DPS) AND CHEMICAL PARAMETERS ON QUALITY OF FRESH ESTUARY GROUPER (Epinephelus tauvina) DURING STORAGE IN ICE

Ariyani¹,

Yenni

Riyanto

2014

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Quality changes of fresh estuary grouper (Epinephelus tauvina) fish kept in ice was evaluated for sensory and chemical parameters during 21 days of storage. Fish was killed by immersing in ice water (hypothermia). Fresh fish was placed in insulated boxes, and covered with ice flake. The ratio of ice and fish was 2:1 (w/w) and the boxes were kept at ambient temperature. Evaluation was conducted every 3 days for sensory characteristics by Demerit Point Score /DPS for appearance, eyes, gills, belly, vent, and belly cavity. Moreover, Total Volatile Base/TVB, Trimethyl Amine/TMA , and the K value were measured until fish was rejected by panelists. The results showed that estuary grouper fish stored in ice was rejected by panelists on 21 days of storage with TVB value of 29.43 mgN%, TMA value of 22.10mgN% and K value of 40.54% (max level of 60%). Related to correlation between sensory and chemical parameters, it showed that Demerit Point Score correlated well with TVB, TMA and K value.

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Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

Cited by 9 publications

References 19 publications

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

Effect of Short‐Term Holding without Feeding after Capture on Reduction in Oxidative Stress and Maintenance of Lipid and Amino Acid Contents in Decapterus maraudsi

CORRELATION OF DEMERIT POINT SCORE (DPS) AND CHEMICAL PARAMETERS ON QUALITY OF FRESH ESTUARY GROUPER (Epinephelus tauvina) DURING STORAGE IN ICE

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