The effect of slaughtering methods on the muscle quality of eels

Authors

YANG Li-feng, College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China;Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
MAO Shu-can, College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China;Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
WANG Lan, Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
LI Ping, Jingzhou Jichuang Electromechanical Technology Co., Ltd., Jingzhou, Hubei 434020, China
ZHOU Zhi, College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China
XIONG Guang-quan, Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China
SHI Liu, Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, ChinaFollow

Corresponding Author(s)

石柳（1988—），女，湖北省农业科学院助理研究员，博士。E-mail: shiliu@hbaas.com

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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