PDF(Pubmed)
Abstract：
Nile Tilapia (Oreochromis niloticus) management procedures are directly linked to the final quality of the product. The aim of this study was to evaluate the effect of pre-slaughter density and different stunning methods on biochemical, respiratory and muscle injury parameters associated with quality and sensory characteristics of Nile tilapia fillets. Fish with an average weight of 762±105 g were used, first collected called the control group. The experiment was conducted in a 2 × 2 factorial scheme, with two densities (50 and 300 kg of live weight m-3) and two stunning methods thus totaling four treatments, with 15 repetitions per treatment totaling 75 fish sampled. Blood gas analysis, evaluation of biochemical parameters, analysis of meat quality and sensory analysis were carried out. For blood gas, biochemical and enzymatic parameters, the highest values were obtained for the density of 300 kg m-3 and asphyxia method: partial pressures of CO2; glucose and lactate, the highest values presented were 268.98 and 11.33 mg dL-1 respectively. As well as enzymatic activities, Creatinine kinase (CPK); Creatinine kinase isoenzyme (CKMB) showed higher values (768.93 and 1078.98 mg dL-1 respectively) in the higher density and asphyxia method. Conversely, when evaluating the quality parameters, the highest values were observed for lower density and thermonarcosis. High depuration density (300 kg m-3), combined with the asphyxiation stunning method, promotes changes in respiratory dynamics and provides greater stress, less firm fillet texture and greater weight loss due to cooking, as well as changes in creatine kinase (CK) and its CK-MB isoenzyme, demonstrating greater muscle damage. On the other hand, the density of 50 kg m-3 during pre-slaughter, combined with the method of stunning by thermonarcosis, provide a longer period of permanence in pre rigor mortis, which will result in fillets with a better sensory profile.
摘要：
尼罗罗非鱼（Oreochromisniloticus）的管理流程与产品的最终质量直接相关。这项研究的目的是评估屠宰前密度和不同击晕方法对生化的影响，与尼罗罗非鱼片质量和感官特征相关的呼吸和肌肉损伤参数。使用平均重量为762±105克的鱼，首先收集的称为对照组。实验采用2×2阶乘方案进行，有两种密度（50和300公斤的活重m-3）和两种惊人的方法，因此总共四次治疗，每次处理15次重复，共采样75条鱼。血气分析,生化参数的评估，进行了肉质分析和感官分析。为了血气，生化和酶学参数，对于300kgm-3的密度和窒息方法，获得了最高值：CO2分压；葡萄糖和乳酸，出现的最高值分别为268.98和11.33mgdL-1。以及酶活性，肌酐激酶（CPK）；肌酐激酶同工酶（CKMB）在较高密度和窒息方法中显示出较高的值（分别为768.93和1078.98mgdL-1）。相反，在评估质量参数时，在较低的密度和热肉瘤中观察到最高值。高净化密度（300kgm-3），结合窒息的惊人方法，促进呼吸动力学的变化，并提供更大的压力，由于烹饪，鱼片质地不结实，重量损失更大，以及肌酸激酶（CK）及其CK-MB同工酶的变化，表现出更大的肌肉损伤。另一方面,屠宰前50千克m-3的密度，再加上热尸病的惊人方法，在僵化前提供更长的持久性，这将导致鱼片具有更好的感官轮廓。
