Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

Scherer, Rodrigo; Augusti, Paula Rossini; Steffens, Camila; Bochi, Vivian Caetano; Hecktheuer, Luísa Helena Rychecki; Lazzari, Rafael; Radünz-Neto, João; Pomblum, Solange C.G.; Emanuelli, Tatiana

doi:10.1111/j.1365-2621.2005.tb09965.x

Cited by 54 publications

(43 citation statements)

References 42 publications

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“…Ressalta-se que a cor da carne dos peixes é um dos principais parâmetros avaliados pelos consumidores (KNO-WLES et al, 2008). Em turbot (Psetta máxima) ou carpa capim (Ctenopharyngodon idella) submetidos ao abate por água e gelo ou choque elétrico não foi observado diferença nos parâmetros de luminosidade (L*), intensidade da cor vermelha-verde (a*) e intensidade da cor amarela-azul (b*) dos filés (SCHERER, 2005;KNOWLES et al, 2008). Igualmente, Roth, Slinde e Robb(2006) também não observaram variações na luminosidade (L*) dos filés de salmões (Salmo salar) submetidos ao choque elétrico ou percussão craniana.…”

Section: Resultsunclassified

CARACTERIZAÇÃO FÍSICA DE FILÉS DE SURUBIM (Pseudoplatystoma sp.), PACU (Piaractus mesopotamicus) E PIRARUCU (Arapaimas gigas)

Honorato

Caneppele

Matoso

et al. 2015

ArqVet

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HONORATO, C. A.; CANEPPELE, A.; MATOSO, J. C.; PRADO, M. R.; SIQUEIRA, M. S.; SOUZA, L. R. O. Caracterização física de filés de Surubim (Pseudoplatystoma sp.), Pacu (Piaractus mesopotamicus) e Pirarucu (Arapaimas gigas). Arq. Ciênc. Vet. Zool. UNIPAR, Umuarama, v. 17, n. 4, p. 237-242, out./dez. 2014. RESUMO:O objetivo deste estudo foi avaliar as características físicas de filé de surubim (Pseudoplatystoma sp.) pacu (Piaractus mesmopotamicus) e do pirarucu (Arapaimas gigas). Foram adquiridos 10 exemplares de surubim, pacu e postas de filé de pirarucu. Foram aferidos os parâmetros de rendimento de carcaça e as características físicas dos filés como a cor da carne, capacidade de retenção de água, força de cisalhamento e perda de líquido durante o cozimento. O rendimento de filé foi comprado entre as espécies surubim e pacu em delineamento inteiramente casualizado (DIC) com dois tratamentos e 10 repetições. As características físicas do filé utilizou-se o DIC com três tratamentos com dez repetições, comparadas pelo teste de Tukey. O rendimento de filé do surubim foi superior ao do pacu. As perdas de água após o descongelamento foram mais pronunciadas no pirarucu em comparação ao surubim. A capacidade de retenção de água das amostras de pirarucu foi significativamente superior as do surubim. O pH do filé de surubim foi de 6,18±0,08 e do filé de pirarucu de 6,27±0,15 e não apresentaram diferenças significativas. A coloração do filé do surubim e do pirarucu são muito semelhantes devido à qualidade da alimentação fornecida durante a produção em cativeiro dessas espécies de peixe. Os filés das espécies de peixe do estudo apresentam características de carne suculenta, macia e de coloração clara. Destaca-se a necessidade de realização de futuros testes de aceitabilidade e de processamento desta carne para estimular o consumo. PALAVRAS-CHAVE: Pescado. Peixes nativos. File de peixe. PHYSICAL CHARACTERIZATION OF FILLETS OF SURUBI (Pseudoplatystoma sp.), PACU (Piaractus mesopotamicus) AND PIRARUCU (Arapaimas gigas)ABSTRACT: The objective of this study is to evaluate the physical characteristics of fillets from surubi (Pseudoplatystoma sp.) pacu (Piaractus mesmopotamicus) and pirarucu (Arapaimas gigas). A total of 10 samples of surubi, pacu and pirarucu fillet slices was purchased. Carcass yield and fillet physical characteristic parameters were measured, including meat color, water-retention capacity, shearing strength and loss of liquid during cooking. Fillet yield was compared between the surubi and pacu species, in a completely randomized design (CRD) with two treatments and 10 replications. For the physical characteristics of the fillet used the CRD with three treatments and 10 replications, compared by Tukey test. The surubi fillet yield was higher than the one for pacu. Water loss after thawing was more pronounced in pirarucu when compared to surubi. Water retention capacity of pirarucu samples was significantly higher than those for surubi. The pH for the surubi fillet was 6.18 ± 0.08 and for the pirarucu fillet was 6....

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Section: Resultsunclassified

CARACTERIZAÇÃO FÍSICA DE FILÉS DE SURUBIM (Pseudoplatystoma sp.), PACU (Piaractus mesopotamicus) E PIRARUCU (Arapaimas gigas)

Honorato

Caneppele

Matoso

et al. 2015

ArqVet

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“…Traditionally, flaked ice has been used to cool fresh fish to a final temperature slightly above 0°C in order to maintain freshness during storage or transport (Heen 1982). Several authors have studied ice storage effects on the quality of different fish varieties (Mazorra-Manzano et al 2000;Márquez-Ríos et al 2007;Kilinc et al 2007;Scherer et al 2005). Fish stored in ice show significant deterioration losses of nutritional value due to the effects of a variety of degradation mechanisms (Ashie et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn

2011

J Food Sci Technol

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Quality changes of anchovy (Stolephorus heterolobus) muscle during 7 days of refrigerated storage with ice and without ice were studied using several indicators: changes of ATP degradation products, K-value, TVB-N, TMA-N, Lactic acid, biogenic amines, sensory and microbiological analysis. During 7-day of refrigerated storage with ice and without ice, K-value, TVB-N, TMA-N and D, L-lactic acids contents increased with longer storage time (p≤0.05). Major biogenic amines found in anchovy muscle during refrigerated storage were cadaverine, agmatine and tyramine, followed by putrescine and histamine. Skin and external odour by sensory evaluation, progressive decreases were observed as refrigeration time progressed. Storage of anchovy with ice resulted in a better maintenance of sensory quality, better control microbial activity, and the slowing down of biochemical degradation mechanisms. This result introduces the use of refrigerated storage with ice as a practical preliminary chilling for anchovy during industrial processing.

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“…There is evidence that electrical stimulation causes changes in meat color due to muscle contraction, thus damaging skeleton and veins, which will later be visualized in the fillets (Morzel & van de Vis, 2003;Scherer et al, 2005;Knowles et al, 2008). In the present study, fillet color varied according to the voltage and type of current used in the stunning method (Table 3).…”

Section: Instrumental Colormentioning

confidence: 88%

“…Fish were subjected to application of electrical current for 180 seconds. The time of electrical current was determinated according to Scherer et al (2005) and Vargas, Oliveira Filho, Natori, Lima, & Viegas (2013). Fish were removed from water, and housed in three other plastic boxes containing 120 L water to evaluate fish behavior.…”

Section: Methodsmentioning

confidence: 99%

Impact of electrical stunning on fish behavior and meat quality of pacu (Piaractus mesopotamicus)

et al. 2016

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ABSTRACT. Electrical stunning is considered one of less stressful fish stunning method. However, for its efficiency, it is important to determine the best way of application of the electrical variables. The aim of this study was to evaluate the effect of different voltages (100, 150, and 200 V) of alternating current (AC) or direct current (DC), frequency of 50 Hz, for 180 s exposure, concerning the aspects of behavior and meat quality of pacu (Piaractus mesopotamicus). Fish subjected to AC remained unconscious longer, evaluated by behavior analysis, when compared to DC. The pacu subjected to 100 AC, 200 AC and 100 DC showed less bleeding in the fillets. The lightness (L*) of the fillets were higher in 150 AC, 150 DC and 100 DC, followed by 200 and 100 AC. The redness (a*) in pacu fillets were moderate in treatments 200 and 150 AC and less intense in treatments 100 DC and 100 AC. The yellowness (b*) was higher in fish fillets treatment 150 DC and lower in 100 AC. Therefore, the 200 V alternating current (AC) used in water stunning caused apparent unconsciousness of up to 4 min. after exposure and less bleeding in fillets, thus it is a suitable stunning method to be recommended for the pacu processing industry.

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Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

Cited by 54 publications

References 42 publications

CARACTERIZAÇÃO FÍSICA DE FILÉS DE SURUBIM (Pseudoplatystoma sp.), PACU (Piaractus mesopotamicus) E PIRARUCU (Arapaimas gigas)

CARACTERIZAÇÃO FÍSICA DE FILÉS DE SURUBIM (Pseudoplatystoma sp.), PACU (Piaractus mesopotamicus) E PIRARUCU (Arapaimas gigas)

Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

<b>Impact of electrical stunning on fish behavior and meat quality of pacu (<i>Piaractus mesopotamicus</i>)

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