Evaluation of Quality Parameters in the Meat of Pintado Amazônico,Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus,Subjected to Different Slaughter Methods |
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| Authors: | Luzilene A. Cassol Marcelo A. Martins Elayna C. da Silva Maciel Daniella M. Pinto Janessa S. de Abreu Edivaldo S. de Almeida Filho |
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| Affiliation: | 1. Universidade Federal de Mato Grosso ‐ UFMT, Cuiabá, MT, Brazil;2. Centro Universitário de Várzea Grande ‐ UNIVAG, Várzea Grande, MT, Brazil |
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| Abstract: | The objective of this study was to check the effect of different stunning methods on the meat quality of Pintado Amazônico, female Pseudoplatystoma fasciatum × male Leiarius marmoratus, stored on ice for 18 d. A total of 90 specimens (2.5 ± 0.45 kg and 58.21 ± 6.20 cm) were divided into three groups and subjected to stunning by: water saturated with CO2, hypothermia on ice, or asphyxia in air. Subsequently, samples were removed to be analyzed after (times) 0, 2, 4, 6, 8, 10, 12, 14, 16, and 18 d. At the established times, aerobic mesophilic heterotrophic microorganisms and aerobic psychrotrophic heterotrophic microorganisms were quantified, and the pH, total volatile base nitrogen, color (L*a*b*), and sensory traits were analyzed. The stunning method significantly affected (P < 0.05) the meat quality. The group stunned on ice showed the best results compared with the other treatments. |
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