Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

Abstract

The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher values on the third day of storage. Sensory analysis showed that after 10 days the tilapia from the different treatments did not differ in the evaluated quality parameters similarly, there was no difference regarding the evaluated blood biochemical parameters Thus, hypoxia of 6 minutes pre-slaughter does not influence the rigor mortis, muscle pH, qualitative perception of the meat quality, total protein and blood glucose of Nile tilapia.Keywords: hypoxia; pH; rigor mortis; quality index method; blood parameters.Practical Application: Study the effects of pre-slaughter stress on the Nile tilapia meat quality.

Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon

“…Almeida et al (2006) observed pH between 6.07 and 6.66 in farmed tambaquis kept in ice for 43 days, with a small variation in the first days of storage and a significant increase after 19 days. Similar results were also observed by Concollato et al (2016) and Castro et al (2016). The increase in pH is likely related to the accumulation of basic substances such as ammonia and trimethylamine, which are produced by microorganism development in fish (Huss, 1998).…”

Anoxia stress and effect on flesh quality and gene expression of tilapia

“…Fishes were kept out of water under anoxia for different periods; these included 0 min (slaughtered immediately after being taken out of the tank) and 3 and 6 min of anoxia to simulate acute ante-mortem stress, which are common in fish farming. This method followed the recommendations of Davis & Schreck (1997), Martins et al (2004) and Castro et al (2017).…”

Atendimento Compartilhado De Pré-Natal Em Uma Unidade Básica De Saúde: Relato De Experiência

“…Em geral, o consumo de pescados é mediado por parâmetros avaliados pelo consumidor no ato da compra como tamanho, coloração do corpo, espécie, tipo de revestimento corporal, além do odor, cor dos olhos, firmeza do corpo e das brânquias, isto no caso dos peixes não processados (Castro et al, 2017). Por outro lado, tem ocorrido uma mudança de comportamento entre os consumidores no consumo de outras formas de preparo do pescado, divido a uma series de fatores socioculturais, como o consumo de peixe cru, ligeiramente cozido ou condimentado em pratos da culinária hispano-americana como o "ceviche" e, principalmente, a japonesa com os pratos mais tradicionais, "sushi" e "sashimi" (Perez et al, 2004).…”