Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage

Xinrui Yang; Jun Mei; Jing Xie

Food Chemistry: X (Dec 2024)

Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage

Xinrui Yang,
Jun Mei,
Jing Xie

Affiliations

Xinrui Yang: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
Jun Mei: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Corresponding authors at: College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Journal volume & issue: Vol. 24
p. 101951

Abstract

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Inappropriate slaughter methods can lead to differences in fish quality. In the past few years, few studies have focused on the effects of different slaughter methods on the postmortem effects of tilapia, especially the cold storage of tilapia after slaughter. The aim of this study was to investigate the effects of different slaughter methods on the biochemical characteristics and quality changes of tilapia during cold storage. In terms of blood and plasma parameters, the CS sample had lower levels of lactate dehydrogenase (LDH), cortisol (COR), and glucose (GLU) than the other samples. The results of K-value and FAAs showed that CS and ASCN groups were beneficial to prolong the freshness life of tilapia during cold storage. The texture properties of CS group were better. In summary, group CS is more conducive to prolonging the fresh life of refrigerated tilapia and is a recommended method of slaughter.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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