A new pre-slaughter stunning method promotes quality of tambaqui (Colossoma macropomum) fillets compared to conventional methods

Authors

  • Érica Eloy da Silva 1Universidade Estadual Paulista “Júlio de Mesquita Filho” – Programa de Pós-Graduação em Aquicultura – Jaboticabal (SP), Brazil. https://orcid.org/0000-0002-2170-5830
  • Jucilene Braitenbach Cavali Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil | Universidade Federal de Rondônia – Departamento de Engenharia de Pesca – Presidente Médici (RO), Brazil. https://orcid.org/0000-0002-2069-4543
  • Sheyla Cristina Vargas 4Universidade de São Paulo – Faculdade de Zootecnia e Engenharia de Alimentos – Pirassununga (SP), Brazil. https://orcid.org/0000-0002-3483-0251
  • Marcondes Agostinho Gonzaga Junior Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil | Universidade Federal de Rondônia – Departamento de Engenharia de Pesca – Presidente Médici (RO), Brazil. https://orcid.org/0000-0002-7761-8090
  • Carla Taveira Nunes Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil. https://orcid.org/0000-0001-7494-5670
  • Sandro de Vargas Schons Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil. https://orcid.org/0000-0001-9811-5356
  • Rute Bianchini Pontuschka Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil | Universidade Federal de Rondônia – Departamento de Engenharia de Pesca – Presidente Médici (RO), Brazil. https://orcid.org/0000-0002-3789-1252
  • Jerônimo Vieira Dantas Filho Universidade Federal de Rondônia – Programa de Pós-Graduação em Ciências Ambientais, Centro de Diagnóstico Animal, Departamento de Medicina Veterinária – Rolim de Moura (RO), Brazil | Centro Universitário São Lucas Ji-Paraná – Curso de Medicina Veterinária – Ji-Paraná (RO), Brazil. https://orcid.org/0000-0002-5965-9438

DOI:

https://doi.org/10.20950/1678-2305/bip.2024.51.e910

Keywords:

Animal welfare, Electronarcosis, Fish farming, Meat quality, Rigor mortis

Abstract

The study aimed to evaluate the influence of pre-slaughter stunning methods on the quality of tambaqui (Colossoma macropomum) fillets, namely ice asphyxiation (AG); asphyxia in air (AA); electronarcosis (EE); and hypothermia followed by bleeding (HS). The quality was evaluated using the pH of the meat; the rigor mortis index; and meat texture, blood glucose and colorimetry. For each treatment, 12 animals were used, and six animals from each treatment were kept intact for pH and rigor mortis analysis during the times of 0, 1, 1.5, 2.5, 4.5, 6.5, 24, 36, 48, 72, 96, 120, 160 and 360 hours after slaughter. The pH values were kept in compliance with the legislation, below 7. As for the rigor mortis index, the group killed by electronarcosis took one hour longer to show full rigor. For texture attributes, no differences were found between treatments. Therefore, the tambaqui fillets submitted to EE and HS tended to lower red coloration. EE, in addition to draining more blood, promotes the integrity of the cut, providing more succulence and tenderness to the fillet.

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Published

2025-05-15

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Vol. 51 (2025): BOLETIM DO INSTITUTO DE PESCA

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Scientific Article

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Copyright (c) 2025 Érica Eloy da Silva, Jucilene Braitenbach Cavali, Sheyla Cristina Vargas, Marcondes Agostinho Gonzaga Junior, Carla Taveira Nunes, Sandro de Vargas Schons, Rute Bianchini Pontuschka, Jerônimo Vieira Dantas Filho

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