Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods |
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Authors: | Rodrigo Scherer Paula Rossini Augusti Vivian Caetano Bochi Camila Steffens Leadir Lucy Martins Fries Ana Paula Daniel Ernesto Hashime Kubota João Radünz Neto Tatiana Emanuelli |
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Affiliation: | 1. Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL) e Laboratório de Microbiologia, Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi 97105-900, Santa Maria, RS, Brazil;2. Departamento de Zootecnia, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Camobi 97105-900, Santa Maria, RS, Brazil |
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Abstract: | The effect of two slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on chemical and microbiological parameters of grass carp (Ctenopharyngodon idella) stored in ice for 20 days was evaluated. No differences in total volatile basic nitrogen (TVB-N), pH, carbohydrate or protein content of mucus were observed between the slaughter methods. Ice-slaughtered fish had lower bacteria counts at the beginning of storage, but higher counts than fish slaughtered by electricity at the end of storage (p < 0.05). However, no significant differences in the shelf life were observed between the slaughter methods evaluated (limit of acceptability – counts > 3 × 106 CFU g−1 – attained after 13–16 days). Results indicated that the chemical parameters evaluated have a limited applicability to assess the shelf life of grass carp stored in ice, since pH limit (6.8) was exceeded after 4 days, while TVB-N limit (30 mg%) was not attained after 20 days of storage. |
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Keywords: | Fish Ctenopharyngodon idella Slaughter Shelf life Freshness Bacterial count |
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