The effects of slaughtering methods on physical and biochemical changes in fish

dc.contributor.authorTalas, Zeliha Selamoglu
dc.contributor.authorDuran, Ayhan
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2012
dc.departmentNiğde ÖHÜ
dc.description.abstractWe 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.
dc.identifier.endpage748
dc.identifier.issn1308-772X
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84862551609
dc.identifier.scopusqualityN/A
dc.identifier.startpage741
dc.identifier.urihttps://hdl.handle.net/11480/4570
dc.identifier.volume29
dc.identifier.wosWOS:000304512900005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSILA SCIENCE
dc.relation.ispartofENERGY EDUCATION SCIENCE AND TECHNOLOGY PART A-ENERGY SCIENCE AND RESEARCH
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSudden death
dc.subjectStruggle death
dc.subjectPost-slaughter time
dc.subjectCatalase
dc.subjectSensory assessment
dc.titleThe effects of slaughtering methods on physical and biochemical changes in fish
dc.typeArticle

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