Effects of different Stunning methods (electroshock and asphyxia in the air) on postmortem flesh quality characteristics of silver carp (Hypophthalmichthys molitrix) during storage in ice.
Different stunning/slaughtering methods could significantly influence flesh quality of fish during storage time. Hence, the aim of present study was to explore the effects of two stunning/slaughtering methods including electroshock and asphyxia in the air on sensory, microbiological and chemical alterations of silver carp during 5 days storage in ice. The results showed a gradual increase in counts with time for mesophilic and psychrophilic bacteria in both methods. However, comparing the results showed mesophilic and psychrophilic counts were significantly lower in fish stunned by electroshock methods at the end of study. In case of chemical characteristics, no significant differences between two stunning/slaughtering methods were observed. Also the results of sensory analysis did not show significant differences between the two methods and quality index was highly correlated with time during ice storage. Hence, despite of no significant differences in chemical and sensory characteristics, the results showed growth rate and total counts of bacteria were significantly lower in fish slaughtered by electroshock.
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