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

Lyu, Fei; Huang, Rui-Ji; Liu, Lin; Zhou, Xuxia; Ding, Yuting

doi:10.1007/s13197-013-1114-8

Cited by 11 publications

(4 citation statements)

References 18 publications

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“…Mergen & Geraldo Junior (2021) highlighted that thermonarcosis is one of the most used methods, in which different fish species are kept in a stunning tank for 15 min before bleeding. Similarly, for mackerel (Trachurus murphyi), Lyu et al (2015) observed a stunning time of 15 min. Pedrazzani et al (2009), when comparing the effect of two stunning methods (marrow section and thermonarcosis) on the well-being of Nile tilapia, found that the animals subjected to thermonarcosis were stunned at an average time of 750 s, which was 2 min and 52 s longer than the longest time recorded in the present study.…”

Section: Resultsmentioning

confidence: 91%

Stunning of Nile tilapia by thermonarcosis and its effect on frozen fillets

Duarte,

Santos

2024

Pesq. agropec. bras.

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The objective of this work was to evaluate thermonarcosis as a stunning method for Nile tilapia (Oreochromis niloticus) and its effect on the pH and total volatile basic nitrogen in the frozen fillets. For evaluation, 60 animals were divided into six temperature ranges: 0‒1ºC, 1‒2ºC, 2‒3ºC, 3‒4ºC, 4‒5ºC, and 5‒6ºC. A stunning tank with a mixture of water and ice (1:1) was used. The temperature was monitored constantly, and ice was added as needed to maintain the different temperature ranges. The fish subjected to 0‒3ºC were desensitized more quickly, in 270.3 s. There was no change in the characteristics of the fillets regarding the values of pH (6.86 to 7.00) and total volatile nitrogen bases (6.36 to 8.61 mg 100 g-1 N), both in accordance with the stipulated by the current Brazilian legislation. As a stunning method, thermonarcosis is efficient at a temperature from 0-3ºC and does not affect the quality of the frozen fillets of Nile tilapia.

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Section: Resultsmentioning

confidence: 91%

Stunning of Nile tilapia by thermonarcosis and its effect on frozen fillets

Duarte,

Santos

2024

Pesq. agropec. bras.

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“…The methods of catching, processing, storing, processing are of great importance for the final result of fish products. As a result, it was concluded that the protein source has a significant potential to meet human needs [30,31,32].…”

Section: сApture Fisheriesmentioning

confidence: 99%

Scientific rationale of ingredients choice for functional fish pastes

Kupriy

Dunchenko

Voloshina

2021

Teor. prakt. pererab. mâsa (Print)

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In recent years, the global demand for finished fish products is increased. Aquaculture raw materials are a rich source of nutrients for health. At the same time a large amount of fished fish raw materials are rejected and representing a losses. High-quality raw materials with technological defects are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used in the production of combined fish products. The analysis of the fish catches global scale in the seas, oceans, farmed marine and freshwater aquaculture is carried out. An assessment of the market trends for the production and fish products consumption is made. This article provides an overview of targeted ingredient selection for balanced fish formulations. The characteristics of the most popular plant origin ingredients and their derivatives in the fish pates production are given. A comprehensive assessment of the biological, energy and nutritional value of plant products is given. Described technological approaches and production methods, the safety of vegetable ingredients. The results of research, technological solutions, substantiation of the choice of ingredients adopted by the developers for the formulations of multicomponent pate are summarized. The use of unclaimed raw materials, leftover fish meat with plant ingredients represents additional profit. Fish pate formulations are the basis for the production of complete, ready-to-eat products. Tests of multicomponent fish and vegetable products confirm their high performance. Pates, balanced in nutritional value, minerals, are a finished product that does not require additional preparation. The review article will generate awareness among the researchers, food technologists for the production of fish products and the general public.

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“…Nevertheless, the methods of catch, processing and storage directly influence the pH values from fish (Aursand et al, 2009;Carneiro et al, 2013;Esaiassen et al, 2004;Gökoğlu & Yerlikaya, 2015;Karl, Lehmann, Rehbein, & Schubring, 2010;Lopes et al, 2004;Lyu, Huang, Liu, Zhou, & Ding, 2015;Rebouças, Rodrigues, Castro, & Vieira, 2012). The catching method significantly affected the pH during ice storage of Rutilus kutum in which the pH from fish caught by beach seine was lower than the pH of fish caught by gillnet (Raoofi et al, 2015).…”

Section: Hydrogen Potentialmentioning

confidence: 99%

“…The catching method significantly affected the pH during ice storage of Rutilus kutum in which the pH from fish caught by beach seine was lower than the pH of fish caught by gillnet (Raoofi et al, 2015). Regarding processing, the asphyxia in ice water method for slaughtering fish resulted in a higher pH and consequently exhibited a delayed rigor mortis, whereas the fish slaughtered by the stunning fish heads and asphyxia in air methods entered more rapidly into rigor mortis (Lyu et al, 2015). In addition, the type of raw materials also influences the pH values.…”

Section: Hydrogen Potentialmentioning

confidence: 99%