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

Basit Öğe Kaydı
dc.authoridYilmaz, Mustafa -- 0000-0002-5385-8858
dc.contributor.authorDuran, Ayhan
dc.contributor.authorErdemli, Ümit
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorYılmaz, Mustafa T.
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:26:37Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:26:37Z
dc.date.issued2008
dc.departmentMühendislik Fakültesi
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.
dc.description.sponsorshipInonu University, Malatya
dc.description.sponsorshipThe authors thank Scientific Research Projects of Inonu University, Malatya for providing financial support.
dc.identifier.doi10.1111/j.1444-2906.2008.01634.x
dc.identifier.endpage1156en_US
dc.identifier.issn0919-9268
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage1146en_US
dc.identifier.urihttps://doi.org/10.1111/j.1444-2906.2008.01634.x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5656
dc.identifier.volume74en_US
dc.identifier.wosWOS:000259822100023
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Tokyo
dc.relation.ispartofFisheries Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFilleting Time
dc.subjectFlesh Quality
dc.subjectMirror Carp
dc.subjectRainbow Trout
dc.subjectSlaughter Effect
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 periods
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
duran-ayhan-2008.pdf
Boyut:
373.63 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu