FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS

Abstract

The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at í 18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p &lt; 0.05) between treatments and storage times. The n6/n3 ratio did not differ (p &gt; 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids Æ©hypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time.

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

“…The parameters VTBN, TBARS, DL, texture, actin, myosin, pH, L*, a* and b* were not affected by the stunning methods, while the CL was significantly higher in the fillets of fish stunned via electronarcosis, not altering the shelf life of the fillets. Based on the behaviour of the parameters analysed by Melo et al [50], electronarcosis seemed to be a suitable stunning method for R. canadum because it promoted rapid unconsciousness and did not compromise meat quality.…”

“…pH values close to neutrality increase the ability of mitochondria to compete with myoglobin for available oxygen, resulting in more metmyoglobin formation [49]. Baldi et al [50] evaluated the influence of pre-slaughter stunning methods on animal welfare aspects and on the physical and chemical parameters of frozen Rachycentron canadum during frozen storage. The methods applied were electronarcosis, hyperthermia and CO 2 asphyxia after bleeding performed by cutting the gills and storing the fish at −18 • C for 180 days.…”