The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem.
This study aimed to evaluate different stunning methods [percussion (T1), immersion in ice/water slurry (T2), and gill cut (T3)] on quality and stress conditions of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C in 72h postmortem. Rigor index (RI%), behavioral analysis, levels of lactic acid and muscle glycogen were measured for stress level evaluation. Meanwhile, sensory assessment, texture properties, cooking loss, adenosine triphosphate (ATP) related compounds, adenosine monophosphate deaminase (ADA) activity, and acid phosphatase (ACP) activity were analyzed. The least stress condition, significantly (P<0.05) higher initial glycogen content was observed in T1. Ice/water stunning reduced the rate of ATP degradation, reflected in the lowest K value during 72h. Aversive behaviors, significantly (P<0.05) higher cooking loss, hypoxanthine riboside (HxR) content, and lower sensory score were observed in T3. The results indicated that gill cut in aquatic processing industry should be avoided for inferior quality and aversive reactions during stunning.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Longteng
L
Zhang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Qian
Q
Li
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Jian
J
Lyu
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Chunli
C
Kong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Sijia
S
Song
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: luoyongkang@263.net.
Yongkang
Y
Luo
D000255:Adenosine Triphosphate / Q000378:metabolism; D000818:Animals; D002347:Carps / Q000254:growth & development* / Q000378:metabolism; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D061353:Food Storage / Q000379:methods*; D006003:Glycogen / Q000378:metabolism; D019271:Hypoxanthine / Q000032:analysis; D009132:Muscles / Q000166:cytology / Q000378:metabolism*; D011180:Postmortem Changes; D011786:Quality Control; D013312:Stress, Physiological
D019271:Hypoxanthine; D000255:Adenosine Triphosphate; D006003:Glycogen
Adenosine triphosphate (PubChem CID: 5957); Hypoxanthine (PubChem CID: 790); Hypoxanthine riboside (PubChem CID: 6021); Inosine monophosphate (PubChem CID: 8582); Lactic acid (PubChem CID: 612); Postmortem; Quality; Silver carp; Stress condition; Stunning methods