Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidant and quality of silver carp fillets
學生姓名:
邱沁榆
指導教授:
陳泰源
學期:
109下
摘 要:
Percussion, immersion in ice/water slurry and gill cut are commonly used stunning methods. The stress induced by the stunning process significantly affected attributes of muscle quality, protein degradation, lipid oxidation, and metabolism under different storage conditions. The first study was to investigate the influence of three commercially used stunning methods on stress conditions and quality of sliver carp fillets stored at 4 ℃ in 72 h. The result shows that gill cut in aquatic processing industry should be avoid for inferior quality and aversive reactions during stunning. In all conditions, percussion and ice/water slurry cold maintain better quality attributes in terms of K value and cooking loss. The second study analyzes the stress condition, antioxidant enzyme activities and protein oxidation parameters during 72 h postmortem.
The results indicated the strongest stress conditions in the gill cut group led to impaired antioxidant enzyme activities and more susceptible to oxidative damage.
The results indicated the strongest stress conditions in the gill cut group led to impaired antioxidant enzyme activities and more susceptible to oxidative damage.
摘要 (4).odt