Effects of different slaughtering methods on the energy metabolism, apoptosis process and quality of grouper (Epinephelus fuscoguttatus) during cold storage at 4 °C

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-09-11 DOI:10.1002/jsfa.13862

Xin Zhao, Zhilong Xu, Yu Liu, Jun Mei, Jing Xie

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Abstract

BACKGROUND

The aquatic processing industry is increasingly aware of the need to ensure that slaughtering is carried out under high welfare standards, so there is a need to explore the impact of slaughter methods on fish fillets. This study aimed to investigate the effects of different slaughtering methods (M₁, lethality by hammering; M₂, gas mixture causing death; M₃, lethality by clove oil anesthesia + ice slurry; M₄, lethality by ice slurry; M₅, lethality by gradient cooling) on the energy metabolism, apoptosis and flesh mass in grouper (Epinephelus fuscoguttatus).

RESULTS

Therefore, 120 fish (24 per treatment) were slaughtered by the five methods. The results showed that the succinate dehydrogenase (SDH) enzyme activity of M₅ sample was higher. The serum glucose level of M₂ samples and DAPI staining fluorescence of M₂ samples were the highest, indicating that the stress response of M₂ was strong. In addition, the texture, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and K value results showed M₅ samples had better flesh quality.

CONCLUSION

Gradient cooling lethality had the least effect on oxidative damage and apoptosis in grouper during cold storage as the gradient cooling lethality had the least effect on antioxidant enzyme activities. © 2024 Society of Chemical Industry.

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4 ℃冷藏期间不同屠宰方法对石斑鱼（Epinephelus fuscoguttatus）能量代谢、凋亡过程和质量的影响

背景水产加工业越来越意识到需要确保在高福利标准下进行屠宰，因此有必要探索屠宰方法对鱼片的影响。本研究旨在探讨不同屠宰方法（M1，锤击致死；M2，混合气体致死；M3，丁香油麻醉+冰浆致死；M4，冰浆致死；M5，梯度冷却致死）对石斑鱼（Epinephelus fuscoguttatus）能量代谢、细胞凋亡和肉质的影响。结果表明，M5 样品的琥珀酸脱氢酶（SDH）活性较高。M2 样品的血清葡萄糖含量和 DAPI 染色荧光最高，表明 M2 的应激反应较强。此外，质地、pH 值、总挥发性碱基氮（TVB-N）、硫代巴比妥酸（TBA）和 K 值结果表明 M5 样品的肉质更好。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.