Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female <i>Pseudoplatystoma fasciatum</i> × Male <i>Leiarius marmoratus</i>, Subjected to Different Slaughter Methods

Cassol, Luzilene Aparecida; Martins, Marcelo A.; Maciel, Elayna Cristina da Silva; Pinto, Daniella Moreira; Abreu, Janessa Sampaio de; Filho, Edivaldo Sampaio de Almeida

doi:10.1111/jwas.12212

Cited by 3 publications

(2 citation statements)

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“…The methods significantly influenced the meat quality, especially those with bleeding reinforcement. Fish stunned on ice showed better results than asphyxiation with water saturated with CO 2 [41].…”

Section: Discussionmentioning

confidence: 93%

“…Bahuaud et al [40] state that stressful and time-consuming pre-slaughter methods resulted in a smoother (softened) muscle texture and a shorter shelf life in a study carried out with salmonids. Cassol et al [41] verified the effects of different stunning and pre-slaughter methods on the meat quality of Amazonian guinea fowl, female Pseudoplatystoma fasciatum × male Leiarius marmoratus, stored on ice for 18 days. A total of 90 specimens were divided into three groups and subjected to stunning via CO 2saturated water, hyperthermia on ice or asphyxiation in air.…”

Section: Discussionmentioning

confidence: 99%

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Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Braitenbach Cavali,

Vargas Baldi,

Coutinho Marques Rocha

et al. 2024

Animals

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The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Braitenbach Cavali,

Vargas Baldi,

Coutinho Marques Rocha

et al. 2024

Animals

View full text Add to dashboard Cite

show abstract

The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

Zhang

Lyu

et al. 2017

Food Chemistry

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Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

Calanche

Beltrán

Hernández

2019

Reviews in Aquaculture

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Aquaculture represents a vital food production industry that contributes to the global economy and fish supplies. Several studies had suggested that changes in the production process, especially those related to nutritional and feeding interventions may have an impact on the final quality of farmed animal food products including those from aquaculture. An integrated approach is needed to close the gap between consumers’ response and aquaculture products which sensorial quality aspects could be altered by the inclusion of new alternative protein and lipid sources in aquafeed. Applied research efforts in aquaculture should recognize the significance of consumers’ behaviour and preferences with the aim of making this industry economically sustainable. Until now, sensory research in aquaculture has been developed in different ways depending on the commercial interest of the species implicated. The sensory analyses generally used in aquaculture were identified in four main application research areas: nutrition and feeding, production aspects, quality product and marketing topics. Applied aquaculture research for the continued growth of this industry needs to be complemented with the findings and possibilities offered by sensometrics. This paper aims to provide an overview of sensory analysis used in aquaculture as an activity that supplies products to the market. The main opportunity that sensometrics could offer to the aquaculture industry is to apply an accurate approach that takes into account the consumer.

show abstract

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

Cited by 3 publications

References 28 publications

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

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