TY - JOUR JF - JOC JO - VL - 11 IS - 43 PY - 2020 Y1 - 2020/10/01 TI - 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. TT - بررسی اثرکشتار با روش های خفگی و شوک الکتریکی بر روی ویژگی های حسی و رنگ گوشت ماهی کپور نقره ای (Hypophthalmichthys molitrix) پرورشی طی نگهداری در یخ N2 - 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. SP - 51 EP - 60 AU - Khosravizadeh, Mohammad AU - Khodanazary, Ainaz AU - Zarei, Vahid AD - Khorramshahr University of Marine Science and Technology KW - Silver carp KW - Stunning methods KW - Electroshock KW - Asphyxia in the air UR - http://joc.inio.ac.ir/article-1-1464-en.html DO - 10.52547/joc.11.43.51 ER -