Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia ( Oreochromis niloticus) during cold storage

被引：0
作者：
Yang, Xinrui [1 ]
Mei, Jun [1 ,2 ,3 ,4 ,5 ]
Xie, Jing [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
[2] Shanghai Profess Technol Serv Platform Cold Chain, Shanghai, Peoples R China
[3] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai, Peoples R China
[4] Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai, Peoples R China
[5] Minist Agr & Rural Affairs, Key Lab Aquat Prod High Qual Utilizat Storage & Tr, Beijing, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
关键词：
Tilapia; Slaughter methods; Apoptosis; Fish; Quality; BLOOD MARKERS; STRESS; FISH; RESPONSES; FILLETS;
D O I：
10.1016/j.fochx.2024.101951
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Inappropriate slaughter methods can lead to differences in fish quality. In the past few years, few studies have focused on the effects of different slaughter methods on the postmortem effects of tilapia, especially the cold storage of tilapia after slaughter. The aim of this study was to investigate the effects of different slaughter methods on the biochemical characteristics and quality changes of tilapia during cold storage. In terms of blood and plasma parameters, the CS sample had lower levels of lactate dehydrogenase (LDH), cortisol (COR), and glucose (GLU) than the other samples. The results of K-value and FAAs showed that CS and ASCN groups were beneficial to prolong the freshness life of tilapia during cold storage. The texture properties of CS group were better. In summary, group CS is more conducive to prolonging the fresh life of refrigerated tilapia and is a recommended method of slaughter.
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页数：10
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