Abstract
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered samples, while the water holding capacity was higher than that of manual slaughtered samples. Conclusion: Mechanical slaughter is beneficial to maintaining the muscle quality of eels compared to manual slaughter.
Publication Date
4-25-2023
First Page
132
Last Page
138
DOI
10.13652/j.spjx.1003.5788.2022.80227
Recommended Citation
Li-feng, YANG; Shu-can, MAO; Lan, WANG; Ping, LI; Zhi, ZHOU; Guang-quan, XIONG; and Liu, SHI
(2023)
"The effect of slaughtering methods on the muscle quality of eels,"
Food and Machinery: Vol. 39:
Iss.
1, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2022.80227
Available at:
https://www.ifoodmm.cn/journal/vol39/iss1/22
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