ZEIO.htm

NR ZEIO

AU Scherer,R.; Augusti,P.R.; Bochi,V.C.; Steffens,C.; Fries,L.L.M.; Daniel,A.P.; Kubota,E.H.; Neto,J.R.; Emanuelli,T.

TI Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods

QU Food Chemistry 2006; 99: 136-142

PT journal article

AB The effect of two slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on chemical and microbiological parameters of grass carp (Ctenopharyngodon idella) stored in ice for 20 days was evaluated. No differences in total volatile basic nitrogen (TVB-N), pH, carbohydrate or protein content of mucus were observed between the slaughter methods. Ice-slaughtered fish had lower bacteria counts at the beginning of storage, but higher counts than fish slaughtered by electricity at the end of storage (p < 0.05). However, no significant differences in the shelf life were observed between the slaughter methods evaluated (limit of acceptability - counts > 3 x 10(6) CFU g(-1) - attained after 13-16 days). Results indicated that the chemical parameters evaluated have a limited applicability to assess the shelf life of grass carp stored in ice, since pH limit (6.8) was exceeded after 4 days, while TVB-N limit (30 mg%) was not attained after 20 days of storage.

SP englisch

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