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

被引：10

作者：

Lyu, Fei ^{[1
]}

Huang, Rui-Ji ^{[1
]}

Liu, Lin ^{[1
]}

Zhou, Xuxia ^{[1
]}

Ding, Yu-Ting ^{[1
]}

机构：

[1] Zhejiang Univ Technol, Coll Biol & Environm Engn, Hangzhou 310014, Zhejiang, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 03期

基金：

国家高技术研究发展计划(863计划);

关键词：

Trachurus murphyi; Slaughter method; Quality change; Asphyxia; Stunning; OSMOTIC DEHYDRATION; FISH; FROZEN; ORANGE; KINETICS; SHRIMP; ICE;

D O I：

10.1007/s13197-013-1114-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1742 / 1747

页数：6

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