The effect of slaughtering methods on the muscle quality of eels
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during sto...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230123 |
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| author | YANG Li-feng MAO Shu-can WANG Lan LI Ping ZHOU Zhi XIONG Guang-quan SHI Liu |
| author_facet | YANG Li-feng MAO Shu-can WANG Lan LI Ping ZHOU Zhi XIONG Guang-quan SHI Liu |
| author_sort | YANG Li-feng |
| collection | DOAJ |
| description | Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered samples, while the water holding capacity was higher than that of manual slaughtered samples. Conclusion: Mechanical slaughter is beneficial to maintaining the muscle quality of eels compared to manual slaughter. |
| format | Article |
| id | doaj-art-6041362f13b94701aafcf910d0b192cc |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-6041362f13b94701aafcf910d0b192cc2025-08-20T02:22:37ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-04-0139113213810.13652/j.spjx.1003.5788.2022.80227The effect of slaughtering methods on the muscle quality of eelsYANG Li-feng0MAO Shu-can1WANG Lan2LI Ping3ZHOU Zhi4XIONG Guang-quan5SHI Liu6 College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000 , China College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000 , China Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064 , China Jingzhou Jichuang Electromechanical Technology Co., Ltd., Jingzhou, Hubei 434020 , China College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000 , China Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064 , China Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064 , China Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered samples, while the water holding capacity was higher than that of manual slaughtered samples. Conclusion: Mechanical slaughter is beneficial to maintaining the muscle quality of eels compared to manual slaughter.http://www.ifoodmm.com/spyjxen/article/abstract/20230123 mechanical slaughter manual slaughter eel muscle energy metabolism physicochemical properties |
| spellingShingle | YANG Li-feng MAO Shu-can WANG Lan LI Ping ZHOU Zhi XIONG Guang-quan SHI Liu The effect of slaughtering methods on the muscle quality of eels Shipin yu jixie mechanical slaughter manual slaughter eel muscle energy metabolism physicochemical properties |
| title | The effect of slaughtering methods on the muscle quality of eels |
| title_full | The effect of slaughtering methods on the muscle quality of eels |
| title_fullStr | The effect of slaughtering methods on the muscle quality of eels |
| title_full_unstemmed | The effect of slaughtering methods on the muscle quality of eels |
| title_short | The effect of slaughtering methods on the muscle quality of eels |
| title_sort | effect of slaughtering methods on the muscle quality of eels |
| topic | mechanical slaughter manual slaughter eel muscle energy metabolism physicochemical properties |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230123 |
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