Preslaughter Anesthesia with Lippia alba Essential Oil Delays the Spoilage of Chilled Rhamdia quelen

This study evaluated whether anesthesia with essential oil (EO) of Lippia alba (300 mg L-1 for 4 min) prior to electronarcosis (128 V m-1 × 300 Hz for 5 s) or hypothermia (ice/water slurry) could delay fish spoilage during chilled storage of whole fish. Silver catfish (Rhamdia quelen) were subjected...

Full description

Saved in:
Bibliographic Details
Published inJournal of aquatic food product technology Vol. 27; no. 2; pp. 258 - 271
Main Authors Veit, Juliana C., Piccolo, Jaqueline, Scherer, Aline F., Machado, Isadora S., Maurer, Luana H., Conte, Lisiane, Baldisserotto, Bernardo, Koakoski, Gessi, Menezes, Charlene C., Loro, Vania L., Barcellos, Leonardo J. G., Heinzmann, Berta M., Poletto, Gabriela, Menezes, Cristiano R., Emanuelli, Tatiana
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis Ltd 01.01.2018
Subjects
Anaesthesia
Anesthesia
Catfish
Cooling
Delay
Electronarcosis
Essential oils
Fish
Fish spoilage
Freshness
Freshwater fishes
Hypothermia
Lippia alba
Nucleotides
Oil
Oils & fats
Percussion
Preservatives
Procedures
Rhamdia quelen
Sensory evaluation
Shelf life
Slurries
Spoilage
Storage
Storage life
Water treatment
Online AccessGet full text

Cover

More Information
Summary:This study evaluated whether anesthesia with essential oil (EO) of Lippia alba (300 mg L-1 for 4 min) prior to electronarcosis (128 V m-1 × 300 Hz for 5 s) or hypothermia (ice/water slurry) could delay fish spoilage during chilled storage of whole fish. Silver catfish (Rhamdia quelen) were subjected to two different pre-stunning treatments (water or anesthesia with EO of L. alba) followed by two different stunning procedures (hypothermia or electrical stunning), yielding four groups (n = 32/group): water (control) + hypothermia, water (control) + electrical stunning, EO of L. alba + hypothermia, and EO of L. alba + electrical stunning. After stunning, fish were slaughtered by percussion and stored in ice. Preslaughter anesthesia with the EO of L. alba extended fish shelf life by delaying the loss of freshness (nucleotide degradation), growth of Enterobacteriaceae, and fish deterioration (sensory evaluation). Such preservative effect was most remarkable for fish that were subsequently submitted to electrical stunning, as they had the lowest demerit scores and greatest shelf life in the sensory evaluation. Our results showed that preslaughter anesthesia with EO of L. alba followed by electrical stunning can delay the loss of freshness and extend fish shelf life during chilled storage.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2018.1426067