Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

Daskalova, A.; Pavlov, Alexander

doi:10.15547/bjvm.822

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…The lighter color, as discussed by the authors, was due to denaturation of muscle proteins and loss of fluids, which resulted in changes in the reflection of light from the meat surface. This statement was supported by a study of Daskalova and Pavlov (2015) which revealed that the lack of significant differences in ultimate pH and levels of liquid loss was further associated with similar L* values.…”

Section: Meat Colormentioning

confidence: 73%

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Daskalova

2019

Int Aquat Res

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Over the past few decades, a considerable scientific progress has been achieved in the area of fish welfare at all stages-farming, transportation, various pre-slaughter manipulations, stunning/killing procedures, etc. The increasing scientific interest is mainly due to the serious need of developing and implementing specific fish welfare requirements across the whole chain for both ethical (welfare) and commercial (meat quality) reasons. Since there has been substantial evidence that fish are able to experience pain and suffering, the provoked stress response could be a major cause of altered post-mortem metabolism and impaired meat quality. The present review was aimed to present the relationship between ante-mortem stress, course of postmortem metabolic processes and the potential alterations in some quality traits of fish for human consumption.

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Section: Meat Colormentioning

confidence: 73%

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Daskalova

2019

Int Aquat Res

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“…To provide fresh and safe common carp product of good quality, development and application of effective species-specific processes before, during and after slaughter are needed ( 2 ). For common carp, many studies that have investigated the pre-slaughter and slaughter processes emphasise the importance of reducing the stress for meat quality ( 3 – 5 ). One of the processes that can be included in the slaughter is bleeding, and for common carp this is most commonly achieved by cutting the gill arches or by direct gutting ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Sterniša

Dvořák

Lunda

et al. 2018

Food Technol. Biotechnol.

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SUMMARY Common carp ( Cyprinus carpio ) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6±1.6) in unbled carp to (2.34±0.8) μmol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9±4.2) in unbled to (62.1±2.9) μmol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2±0.5) in unbled to (2.6±0.4) μmol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4±0.1) and (6.2±0.3) log CFU/g in unbled to (4.0±0.2) and (4.2±0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L* , and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life.

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“…In studies by Daskalova and Pavlov [39] with Cyprinus carpio L. in Bulgaria and Daskalova [28] in a systematic review of several fish species from Europe to South America, the authors pointed out that pre-slaughtering and stunning methods significantly influenced both the texture and the water activity (Aw) of the fillets tested during the days of storage under refrigeration. The texture profile analysis is widely used to evaluate the instrumental texture of fish fillets.…”

Section: Discussionmentioning

confidence: 99%

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Braitenbach Cavali,

Vargas Baldi,

Coutinho Marques Rocha

et al. 2024

Animals

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The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness.

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Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

Cited by 9 publications

References 17 publications

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

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