Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration
| Autor: | José Fernando Bibiano Melo, Elisabete Maria Macedo Viegas, Manoel Adriano da Cruz Neto, Fúlvio Viegas Santos Teixeira de Melo, Giuliana Parisi, Adriana Cristina Bordignon |
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| Rok vydání: | 2019 |
| Předmět: |
Fish farming
Fish quality lcsh:Agriculture Animal science Physical chemical medicine lcsh:Agriculture (General) Cobia freshness General Veterinary biology Electric shock Chemistry lcsh:S 0402 animal and dairy science Refrigeration 04 agricultural and veterinary sciences medicine.disease biology.organism_classification lcsh:S1-972 040201 dairy & animal science stocking welfare aquaculture 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Fish Animal Science and Zoology Agronomy and Crop Science |
| Zdroj: | Ciência Rural, Vol 49, Iss 2 (2019) Ciência Rural v.49 n.2 2019 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20180242 |
| Popis: | Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P |
| Databáze: | OpenAIRE |
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