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Exploring Effects of Stunning with Electroshock and Asphyxia in the Air Methods on Color and Sensory Characteristics of Cultured Silver Carp (Hypophthalmichthys molitrix) During Storage in Ice.
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Mohammad Khosravizadeh   , Ainaz Khodanazary , Vahid Zarei |
| Khorramshahr University of Marine Science and Technology , mohamad.27kh@gmail.com |
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Abstract: (3784 Views) |
Color and sensory characteristics have a key effect on consumer's preferences of fish product. Hence, the aim of present study was to explore the effects of two stunning/slaughtering methods including electroshock and asphyxia in the air on color and sensory characteristics of cultured silver carp. The results showed all color indices changed significantly across both treatments at the end of study (p<0.05). However, comparing the results indicated only redness (a*) and yellowness (b*) indices showed significant differences between both methods. a* and b* indices were significantly higher in electroshock and asphyxia methods, respectively. Also, the results showed significant increase (P<0.05) in the quality index of fish during the storage time and their scores reached to 10 and 9.3, respectively. However, the results of quality indices indicated lower speed rate of changes in sensory characteristics in electroshock methods during storage time.
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| Keywords: Silver carp, Stunning methods, Electroshock, Asphyxia in the air |
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Full-Text [PDF 523 kb]
(926 Downloads)
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Type of Study: Research/ Original/ Regular Article |
Subject:
Marine Biology
Received: 2019/11/30 | Revised: 2021/05/12 | Accepted: 2021/04/30 | ePublished: 2020/10/1
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