| Autor: |
Scherer, Rodrigo, Augusti, Paula R., Steffens, Camila, Bochi, Vivian C., Hecktheuer, Luisa H., Lazzari, Rafael, Radünz-neto, Joao, Pomblum, Solange C.G., Emanuelli, Tatiana |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jun2005, Vol. 70 Issue 5, pC348-C353, 6p |
| Abstrakt: |
BSTRACT: The effect of 2 slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on the quality of grass carp ( Ctenopharyngodon idella) stored in ice for 20 d was evaluated using sensory and chemical analysis. Electricity immediately stunned the fish and did not induce blood spots in the flesh. Fish killed by electricity showed a faster initial rate of ATP degradation and entered into rigor mortis earlier, but did not show significant differences in the sensory score when compared with fish killed by immersion in ice-water slurry. Thus, no differences were observed in the shelf life of carps between the 2 slaughter methods evaluated. The limit for acceptability of grass carp stored in ice was around 13 to 16 d. Grass carp accumulated more inosine than hypoxanthine. K, Ki, P, Fr, and H values were highly correlated with storage time and with the TFRU sensory scores in both groups; these could be used to assess the freshness quality of grass carp. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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