The effects of slaughtering methods on the freshness quality of rainbow trout


Ozogul Y. , Ozogul F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, ss.211-216, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 219 Konu: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-004-0951-0
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.211-216

Özet

The effects of slaughtering methods (percussive stunning and death in ice slurry) on the quality of rainbow trout stored in ice and modified atmosphere packing (MAP) (40% CO2, 30% N-2 and 30% O-2) were investigated in terms of sensory, chemical and microbiological analysis. Sensory analysis showed that the demerit points of fish slaughtered by percussive stunning were higher than those slaughtered by the ice slurry method, but there were no significant differences in demerit points (P>0.05). In addition, the rate of increase in demerit points in fish in MAP was significantly (P>0.05) higher at 6 and 10 days of storage than that in fish in ice for each slaughter method, which was due to increased drip, the appearance of slime and the odour of the fish in MAP packing. The mean K values of rainbow trout slaughtered by percussive stunning in this study were significantly lower (P<0.05) than those of trout slaughtered according to the ice slurry method. The level of biogenic amines, regardless of the slaughter method, showed a similar trend (P>0.05), but higher concentrations of biogenic amines were found for the ice slurry slaughter method and for fish stored in ice. There were no significant differences (P>0.05) in total viable count of fish stored in ice and MAP, regardless of the different slaughter methods used. However, fish packed in MAP showed reduction in bacterial counts compared to fish held in ice throughout study. The results of this study showed that slaughter by percussive stunning improved the quality of trout compared to the ice slurry method.