Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

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• 作者：Fei Lyu (1)
  Rui-Ji Huang (1)
  Lin Liu (1)
  Xuxia Zhou (1)
  Yu-Ting Ding (1)
  
  1. College of Biological & Environmental Engineering ; Zhejiang University of Technology ; Hangzhou ; 310014 ; China
  
• 关键词：Trachurus murphyi ; Slaughter method ; Quality change ; Asphyxia ; Stunning
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：March 2015
• 年：2015
• 卷：52
• 期：3
• 页码：1742-1747
• 全文大小：338 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The main objective of this study was to assess the influence of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage on board. Fishes were slaughtered by asphyxia in air (AA), asphyxia in ice water (AI) or stunning fish heads (SH), and the rigor mortis, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS) and sensory properties for the fishes were analyzed. On day 0, Chilean jack mackerel samples of AI group displayed higher pH values than those of AA and SH groups. TVB-N, TMA and TBARS values of all samples increased with the storage time, and these values of AI had a lower increase than AA and SH. Moreover, samples of AI had a better sensory score than AA and SH during storage. It can be concluded that slaughter method of asphyxia in ice water for Chilean jack mackerel exhibit the better efficiency on maintaining the fish quality during refrigerated storage on board.