The effects of slaughtering methods on physical and biochemical changes in fish
Küçük Resim Yok
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SILA SCIENCE
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
We investigated the effects of two different slaughter methods (sudden death and struggle death) on catalase (CAT) activity and malonedialdehyde (MDA) levels in tissues of rainbow trout (Oncorhynchus mykiss Walbaum, 1792). We analyzed a group of fish without waiting and other fish groups after being kept in 8-10 degrees C for 12, 24, 36 hours. Additionally, sensory analyses were studied by a sensory panel consisting of experienced judges to sensory evaluation. We have been observed significant increases (p < 0.05) in MDA levels and decreases (p < 0.05) in CAT activity of two groups (sudden and struggle death). Using sudden death (unstressed) method, rainbow trout groups showed good quality until to 36th hour, and sensory analyses of struggle death treated groups (stressed) exhibited good quality up to 24th hour. Consequently, we got importance of storage temperature, time and different slaughter methods on biochemical parameters and sensory analyses of some rainbow trout tissues.
Açıklama
Anahtar Kelimeler
Sudden death, Struggle death, Post-slaughter time, Catalase, Sensory assessment
Kaynak
ENERGY EDUCATION SCIENCE AND TECHNOLOGY PART A-ENERGY SCIENCE AND RESEARCH
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
29
Sayı
2
