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Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets.
Jucilene Braitenbach Cavali1,2, Sheyla Cristina Vargas Baldi3, Ana Sabrina Coutinho Marques Rocha1,2,4
1Laboratório de Análises Físico-Químicas e Microbiológicas, Universidade Federal de Rondônia, Presidente Médici 76916-000, Brazil.
Animals : an Open Access Journal From MDPI
|April 27, 2024
Summary
Electronarcosis (EE) and hypothermia with bleeding (HB) best preserve meat quality in Arapaima gigas. Electronarcosis (EE) stunned fish showed less stress and improved fillet tenderness and juiciness.
Area of Science:
- Aquaculture
- Food Science
- Animal Welfare
Background:
- Arapaima gigas is a significant freshwater fish species for aquaculture.
- Optimizing slaughter methods is crucial for maintaining fish meat quality and consumer acceptance.
Purpose of the Study:
- To assess the impact of various stunning techniques on the meat quality of farmed Arapaima gigas.
- To identify the most effective stunning method for enhancing fillet characteristics and minimizing fish stress.
Main Methods:
- Investigated 48 Arapaima gigas (11.1–14.0 kg) subjected to ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE), and hypothermia followed by bleeding (HB).
- Analyzed pH, rigor mortis index (RI), water activity (Aw), instrumental texture, blood glucose, and colorimetry over 15 days of refrigerated storage.
Main Results:
- All methods maintained pH below 6.0 for 15 days. Electronarcosis (EE) and hypothermia with bleeding (HB) prolonged pre-rigor status and reduced water activity.
- Electronarcosis (EE) yielded superior fillet texture, lower blood glucose (indicating less stress), and enhanced luminosity and yellow-blue color intensity.
- Air asphyxia (AA) resulted in greater red-green color intensity.
Conclusions:
- Electronarcosis (EE) is a humane and effective stunning method for Arapaima gigas, minimizing stress.
- EE and HB methods improve fillet preservation, juiciness, and tenderness, making them preferable for commercial aquaculture.
