Effect of slaughter methods on the quality of Schizothorax zarudnyi during storage in refrigerator

jahantab, Morteza (2014) Effect of slaughter methods on the quality of Schizothorax zarudnyi during storage in refrigerator. Masters thesis, University of Zabol.

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Abstract

The aim of this study was to investigate the effect of different methods of slaughtering on quality of Schizothorax Zarudnyi during storage in refrigerator. The fish were slaughtered by the smothering out of water (control), hit on the head by wooden hammer, using water and ice and then hit the head by wooden hammer and anesthesia method with Clove and then hit the head by wooden hammer were put in refrigerator (4 ). Chemical parameters (pH, TVB-N, PV, TBA), bacterial parameters (TVC, PTC) and finding a spot of blood in the tissues were evaluated on days of zero, 3, 6, 9, 12, 15 and 18 and Rigor mortis during the first three days. PH changes included significant difference (P<0.05) so that the minimum and maximum levels in the treatment of anesthesia with grenadine and control were on the eighteenth. The PV, TVB-N and TBA values were significantly increased (P<0.05) in all treatment. This increase in Clove anesthesia treatments and the use of water and ice was less than the other treatments (P<0.05). The TVC and PTC of Clove anesthesia treatments were less than the other treatment. The fish out of water treatment and rigor mortis had a very strong and hard, but the anesthetized fish with clove, rigor mortis had less severe. Therefore the treatment anesthesia with grenadine and then blow to the head with a wooden hammer showed the best results and recommended for fish slaughtering.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Schizothorax zarudnyi, Clove, Slaughtering methods, Quality, Rigor mortis
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
Depositing User: admin admin1 admin2
Date Deposited: 14 May 2016 09:25
Last Modified: 14 May 2016 09:25
URI: http://eprints.uoz.ac.ir/id/eprint/592

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