Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional do INPA |
Texto Completo: | https://repositorio.inpa.gov.br/handle/1/15724 |
Resumo: | Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem metabolism, which may compromise fish meat freshness and quality. The present study compared the quality of tambaquis slaughtered by asphyxia, the conventional industrial method, and hypothermia. Tambaquis weighing around 1.6 kg were harvested from dugout ponds, transported to experimental tanks and allowed to recover from transport stress for 48h. Biological parameters of fish were evaluated alive post- harvest (Harv), transport (Tr) and recovery (Rc), and postmortem analysis was performed in fish slaughtered by asphyxia (Asph) or hypothermia (Hyp) after transport and recovery. Initial observations showed that the content of total volatile nitrogen bases (TVB-N) and pH were higher in fish killed by asphyxia. Sensory analysis indicated that the quality of fish slaughtered immediately after transport was lower than in fish allowed to recover from pre-slaughter stress. The results suggest that recovery from pre-slaughter stress contributes to preserving meat freshness and quality in tambaquis slaughtered on an industrial scale, but other studies are required to determine the feasibility of this recommendation. © 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
id |
INPA-2_e4ed83726e172d3bb2657897fae74dfb |
---|---|
oai_identifier_str |
oai:repositorio:1/15724 |
network_acronym_str |
INPA-2 |
network_name_str |
Repositório Institucional do INPA |
repository_id_str |
|
spelling |
Mendes, Joana MaiaDairiki, Jony K.Inoue, LuÃ\xads Antônio Kioshi AokiJesus, Rogério Souza de2020-05-18T15:08:13Z2020-05-18T15:08:13Z2017https://repositorio.inpa.gov.br/handle/1/1572410.1590/1678-457x.14316Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem metabolism, which may compromise fish meat freshness and quality. The present study compared the quality of tambaquis slaughtered by asphyxia, the conventional industrial method, and hypothermia. Tambaquis weighing around 1.6 kg were harvested from dugout ponds, transported to experimental tanks and allowed to recover from transport stress for 48h. Biological parameters of fish were evaluated alive post- harvest (Harv), transport (Tr) and recovery (Rc), and postmortem analysis was performed in fish slaughtered by asphyxia (Asph) or hypothermia (Hyp) after transport and recovery. Initial observations showed that the content of total volatile nitrogen bases (TVB-N) and pH were higher in fish killed by asphyxia. Sensory analysis indicated that the quality of fish slaughtered immediately after transport was lower than in fish allowed to recover from pre-slaughter stress. The results suggest that recovery from pre-slaughter stress contributes to preserving meat freshness and quality in tambaquis slaughtered on an industrial scale, but other studies are required to determine the feasibility of this recommendation. © 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Volume 37, Número 3, Pags. 383-388Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessAdvantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazoninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technologyengreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfartigo-inpa.pdfapplication/pdf1180652https://repositorio.inpa.gov.br/bitstream/1/15724/1/artigo-inpa.pdfee4025c9bc83205ab40eb00fb2820bb3MD511/157242020-05-18 11:15:46.843oai:repositorio:1/15724Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-05-18T15:15:46Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false |
dc.title.en.fl_str_mv |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
title |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
spellingShingle |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon Mendes, Joana Maia |
title_short |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
title_full |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
title_fullStr |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
title_full_unstemmed |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
title_sort |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon |
author |
Mendes, Joana Maia |
author_facet |
Mendes, Joana Maia Dairiki, Jony K. Inoue, LuÃ\xads Antônio Kioshi Aoki Jesus, Rogério Souza de |
author_role |
author |
author2 |
Dairiki, Jony K. Inoue, LuÃ\xads Antônio Kioshi Aoki Jesus, Rogério Souza de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Mendes, Joana Maia Dairiki, Jony K. Inoue, LuÃ\xads Antônio Kioshi Aoki Jesus, Rogério Souza de |
description |
Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem metabolism, which may compromise fish meat freshness and quality. The present study compared the quality of tambaquis slaughtered by asphyxia, the conventional industrial method, and hypothermia. Tambaquis weighing around 1.6 kg were harvested from dugout ponds, transported to experimental tanks and allowed to recover from transport stress for 48h. Biological parameters of fish were evaluated alive post- harvest (Harv), transport (Tr) and recovery (Rc), and postmortem analysis was performed in fish slaughtered by asphyxia (Asph) or hypothermia (Hyp) after transport and recovery. Initial observations showed that the content of total volatile nitrogen bases (TVB-N) and pH were higher in fish killed by asphyxia. Sensory analysis indicated that the quality of fish slaughtered immediately after transport was lower than in fish allowed to recover from pre-slaughter stress. The results suggest that recovery from pre-slaughter stress contributes to preserving meat freshness and quality in tambaquis slaughtered on an industrial scale, but other studies are required to determine the feasibility of this recommendation. © 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017 |
dc.date.accessioned.fl_str_mv |
2020-05-18T15:08:13Z |
dc.date.available.fl_str_mv |
2020-05-18T15:08:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.inpa.gov.br/handle/1/15724 |
dc.identifier.doi.none.fl_str_mv |
10.1590/1678-457x.14316 |
url |
https://repositorio.inpa.gov.br/handle/1/15724 |
identifier_str_mv |
10.1590/1678-457x.14316 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Volume 37, Número 3, Pags. 383-388 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Food Science and Technology |
publisher.none.fl_str_mv |
Food Science and Technology |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional do INPA instname:Instituto Nacional de Pesquisas da Amazônia (INPA) instacron:INPA |
instname_str |
Instituto Nacional de Pesquisas da Amazônia (INPA) |
instacron_str |
INPA |
institution |
INPA |
reponame_str |
Repositório Institucional do INPA |
collection |
Repositório Institucional do INPA |
bitstream.url.fl_str_mv |
https://repositorio.inpa.gov.br/bitstream/1/15724/1/artigo-inpa.pdf |
bitstream.checksum.fl_str_mv |
ee4025c9bc83205ab40eb00fb2820bb3 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 |
repository.name.fl_str_mv |
Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA) |
repository.mail.fl_str_mv |
|
_version_ |
1801499127623712769 |