The effect of different blood letting methods on the blood letting effect and meat quality of bighead carp
The main purpose of this study was to explore the effects of different bleeding methods on the bleeding effect and fish quality of silver carp.Silver carp is one of the important farmed fish species in China,with efficient filter feeding and a rapid growth rate.The bleeding treatment of silver carp is a key factor affecting its fish quality and freshness.Different bleeding methods will lead to different bleeding effects and fish meat quality.In this study,four bleeding methods were used to treat silver carp,namely head knocking(control group),gill cutting,spine breaking,and tail cutting.This study evaluated the bloodletting effect and fish quality of silver carp after bleeding.The evaluation indicators of the bloodletting effect include operation time,color,hemoglobin(Hb)content,myoglobin(Mb),and metmyoglobin(met-Mb)content.The evaluation indicators of fish quality include thiobarbituric acid(TBA),volatile basic nitrogen(TVB-N),pH and centrifugal water loss rate under 4℃storage conditions.The results show that compared with the control group and other bleeding methods,the operation of silver carp with tail cutting and bleeding is more convenient and faster,and the bleeding time is the shortest;in terms of color,the silver carp meat with tail cutting and bleeding has significantly higher brightness(L)and whiteness,indicating that its color is brighter;in terms of blood components,the content of Hb and Mb in the meat of silver carp with cut tail and bleeding is the lowest,indicating that its bleeding effect is the best;in terms of fish quality,the cut back and tail cut silver carp have the lowest content.Bleeding silver carp can reduce the growth rate of TBA and centrifugal water loss rate,indicating that it has strong antioxidant and water retention capacity;different bleeding methods have little effect on TVB-N of silver carp,indicating that it has no spoilage degree of fish meat.Significant difference:the pH value of silver carp meat with tail cutting and bleeding is more convenient and faster,and the bleeding time is the shortest;in terms of color,the silver carp meat with tail cutting and bleeding has significantly higher brightness(L)and whiteness,indicating that its color is brighter;in terms of blood components,the content of Hb and Mb in the meat of silver carp with cut tail and bleeding is the lowest,indicating that its bleeding effect is the best;in terms of fish quality,the cut back and tail cut silver carp have the lowest content.Bleeding silver carp can reduce the growth rate of TBA and centrifugal water loss rate,indicating that it has strong antioxidant capacity and water retention capacity;different bleeding methods have little effect on TVB-N of silver carp,indicating that it has no spoilage degree of fish meat.Significant difference;the pH value of silver carp meat with broken spine and tail cut and bleeding was higher,indicating that the freshness of the fish meat was higher.This study shows that according to the bleeding effect and fish quality indicators,silver carp with tail cut and blood bleeding have better bleeding effects and improved fish quality,which provides a theoretical basis for mechanical bleeding of silver carp in the future.
国家科技期刊平台
NSTL
万方数据
