Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality

Hans van de Vis; Henryk Bialowas; Maciej Pilarczyk; Marcel Machiels; Henny Reimert; Martine Veldman; Bert Lambooij

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Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality

In: Seafood research from fish to dish

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Hans van de Vis

Hans van de Vis
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Henryk Bialowas

Henryk Bialowas
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Maciej Pilarczyk

Maciej Pilarczyk
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Marcel Machiels

Marcel Machiels
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Henny Reimert

Henny Reimert
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Martine Veldman

Martine Veldman
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Bert Lambooij

Bert Lambooij
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Type:: Chapter

Pages:: 201–210

DOI:: https://doi.org/10.1163/9789086865819_020

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Abstract

The objective of the study was to compare the commercial slaughter procedure, asphyxia followed by a blow on the head, to an experimental method, electrical stunning followed by chilling. Farmed carp (Cyprinus carpio) was used in the study. Effects of the slaughter methods were investigated by analysis of onset and resolution of rigor mortis (rigor index values). Changes in quality profile during storage of the fillets at 0 °C were assessed by analysis of colour (L* (lightness), a* (green-redness), and b* (blue-yellowness values), pH value and K-values. The commercial method did not result in a more rapid onset and intensity of rigor mortis for the commercial method, compared to the experimental one. Maximal rigor index values were recorded after 24 h of storage for both methods and a complete resolution of rigor mortis did not seem to occur as after 5 days of storage at 0 °C the rigor index curve levelled off at 72%. Persistently lower L* and higher a* values were not found for fillets that were obtained by the experimental method, compared to the commercial one. It appeared, however, that flesh obtained by application of the commercial method had persistently higher b* values (p< 0.05) than the commercial method. During the entire storage period of the fillets pH values were higher after electrical stunning (p < 0.05), compared to the commercial method. The difference in pH may be attributed to stress that occurred during asphyxia. However, this was not reflected into the evolution of the K-values, as no persistent differences (p< 0.05) were found between the methods. The observations that the slaughter methods only influenced the pH values persistently suggests that other mechanisms might have influenced the evolutions the other product quality parameters

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality

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Citation Info

Share link with colleague or librarian

Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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