Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods

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dc.contributor.authorDuran, Ayhan
dc.contributor.authorErdemli, Umit
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorYilmaz, Mustafa T.
dc.date.accessioned2020-03-26T17:26:46Z
dc.date.available2020-03-26T17:26:46Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractRainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio were slaughtered by either percussion or asphyxiation. For determination of the physical (texture value) and biochemical quality attributes [pH, lactic acid, total volatile basic nitrogen (TVB-N), and malondialdehyde (MDA) values] of trout and carp, the fish were filleted immediately (within 2 h), 12 h after harvest (pre-rigor), 24 and 36 h after harvest (in-rigor), and finally 48 and 60 h after harvest (post-rigor). For microbiological quality attribute (mesophilic and psychrophilic bacteria count) analyses, the fish were filleted immediately (within 2 h) after harvest (pre-rigor), 24 h after harvest (in-rigor) and 48 and 72 h after harvest (post-rigor). By percussion slaughtering followed by pre-rigor filleting, it was possible to process rainbow trout and mirror carp without inflicting excessive handling stress. Percussion slaughter delayed onset of rigor and the percussion-slaughtered fish exhibited a long pre-rigor period (similar to 24 h), giving plenty time for pre-rigor processing. Percussion slaughtering and pre-rigor filleting of fish was considered to be superior to the traditional asphyxiation slaughtering with respect to texture, TVB-N and MDA attributes.en_US
dc.description.sponsorshipInonu University, MalatyaInonu Universityen_US
dc.description.sponsorshipThe authors thank Scientific Research Projects of Inonu University, Malatya for providing financial support.en_US
dc.identifier.doi10.1111/j.1444-2906.2008.01634.xen_US
dc.identifier.endpage1156en_US
dc.identifier.issn0919-9268en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1146en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1444-2906.2008.01634.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22364
dc.identifier.volume74en_US
dc.identifier.wosWOS:000259822100023en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGER TOKYOen_US
dc.relation.ispartofFISHERIES SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfilleting timeen_US
dc.subjectflesh qualityen_US
dc.subjectmirror carpen_US
dc.subjectrainbow trouten_US
dc.subjectslaughter effecten_US
dc.titleEffects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periodsen_US
dc.typeArticleen_US

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