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Physiological stress and meat quality of pacu ( Piaractus mesopotamicus ) submitted to CO 2 narcosis, hypothermia and electrical stunning
Author(s) -
Oliveira Filho Paulo R. C.,
G. Oliveira Pamela J. M.,
Viegas Elisabete M. M.,
Melo Mariza P.,
Natori Mariene M.,
V. Baldi Sheyla C.
Publication year - 2021
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.15375
Subject(s) - stunning , pacu , piaractus mesopotamicus , biology , zoology , lactate dehydrogenase , anesthesia , fishery , biochemistry , medicine , ischemia , enzyme
This study aimed to evaluate the effect of CO 2 narcosis (CN), hypothermia (HY) and electrical stunning (ES) on the physiological stress and meat quality of chilled pacu. Pacus submitted to ES took approximately 30 s to unconsciousness, while those submitted to HY lost consciousness in 28 min and to CN in 54 min. Higher catalase, lactate dehydrogenase and glutathione reductase activity were observed in ES. HY led to an increase in cortisol levels when compared to ES and CN. Higher ATP levels were found in CN ‐ exposed pacu. There was a decrease in muscle pH (no difference between treatments) up to 5 h, with an increase after 7 days of storage. The fillets contracted up to 5 h of storage. The levels of total volatile basic nitrogen increased up to 4 days of storage and were higher in pacus exposed to ES and minors in those undergoing HY. The fish fillets subjected to ES were darker, redder and less yellow. Therefore, CO 2 narcosis causes less stress and hypothermia improves the meat quality of chilled pacu when compared to electric stunning, therefore, stunning methods recommended for pacu.