Study on antemortem stress and seasonal influence to mitigate the incidence of disaggregated fillets in the fish slaughtering industry

Abstract

The present study aimed to characterize the disaggregated fillets and determine the optimal quality parameters used in the pre‐slaughter management of Nile tilapia in the processing industries. The study was carried out in three stages: the first characterized the disaggregated fillet, the second determined the influence of season on the incidence of disaggregated fillets, and the third developed a desirability function to reduce the incidence of disaggregated fillets in the fish slaughter industry. It is believed that the disaggregated fillets are similar to PSE meat, and the influence of the season on their incidence was found in this study; that is, the summer influences the pallor of the tilapia fillet (summer: standard L* = 53.17 ± 0.43 and pH 6.22 ± 0.03; disaggregated L* = 57.54 ± 0.65 and pH = 6.14 ± 0.03 ‐ winter: standard L* = 41.53 ± 0.48 and pH 6.31 ± 0.02; disaggregated L* = 49.07 ± 0.61 and pH = 6.01 ± 0.04), as well as chicken and pork meats, whose values are determined by the L* color parameter and the pH, inversely proportional greatnesses. The incidence of disaggregated fillets is closely related to the management that precedes slaughter, so a desirability function was created to determine optimal values for quality standards of operations immediately before the slaughter of the animal. Novelty impact statement Characterizing Nile tilapia fillets as meats PSE according to the summer and winter seasons. Standardized pH and L* parameter values as determinants for PSE meats in Nile tilapia. Antemortem stress and temperatures influenced the determination of the disaggregated fillets.