Effects of pre-slaughter stress on the quality of tambaqui meat stored on ice
Abstract
The objective of this study was to evaluate the effects of stress caused by different pre-slaughter protocols on physicochemical, sensory and microbiological quality of tambaqui meat stored on ice for 49 days. A total of 144 Tambaqui fish were used. The experimental design was completely randomized constituted by six treatments related to the pre-slaughter protocols (slaughter right after harvesting, after 3h transport, and after 6h, 12h, 24h or 44h recovery period after transport). After confirming the death, fish were placed in styrofoam boxes with ice. Every seven days, three fish from each treatment were collected from the styrofoam boxes for physical, chemical, sensory and microbiological analyzes. Data collected were subjected to ANOVA and, subsequently, to the Tukey test at 0.01 and 0.05. Fish slaughtered under stress right after harvesting and transport presented fillets with higher bacterial growth rates, and worst values of pH, NBVT and TBARS, in addition to producing fillets with a darker color than other treatments in the first 21 days. These samples were considered unsuitable for consumption after 42 days stored on ice. Fish submitted to recovery periods after transport presented better meat quality, where fillets presented more luminous and less red color after 21 days stored on ice, as well as lower microbiological growth rates, and better values of pH, NBVT and TBARS. Our results proved that the use of recovery periods after transport and before the slaughter improves tambaqui meat quality and increases its shelf life when stored on ice up to 49 days.References
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