Tesis
Utilização do sistema de insensibilização elétrico no abate de tambaqui (Colossoma macropomum) e suas interações no bem-estar e qualidade tecnológica da carne
Fecha
2016-05-13Registro en:
CARVALHO, Luciana Menezes de. Utilização do sistema de insensibilização elétrico no abate de tambaqui (Colossoma macropomum) e suas interações no bem-estar e qualidade tecnológica da carne. 2016. 58 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Mato Grosso, Faculdade de Agronomia, Medicina Veterinária e Zootecnia, Cuiabá, 2016.
Autor
Bertoloni, William
Abreu, Janessa Sampaio de
http://lattes.cnpq.br/2758545056023114
http://lattes.cnpq.br/8354510169637275
Bertoloni, William
141.274.548-90
http://lattes.cnpq.br/8354510169637275
Abreu, Janessa Sampaio de
213.926.328-62
http://lattes.cnpq.br/2758545056023114
141.274.548-90
213.926.328-62
Silva, Luciana Kimie Savay da
297.620.368-75
http://lattes.cnpq.br/2501838118203314
Costa, Dorival Pereira Borges da
917.272.001-87
http://lattes.cnpq.br/8071194187690759
Institución
Resumen
This study examined the effects produced by different methods of stunning / slaughter of
tambaqui (Colossoma macropoum), most produced native fish in Brazil. The Tambaqui fish
(average weight 1.835 kg ± 428,4g) were subjected to the following stunning methods:
hypothermia (Treatment 1) in water and ice at a ratio of 1: 1 to 3.4 ° C for 10 minutes;
electronarcosis by AC current intensity of 50 volts for 15 seconds (50V / 15s) (Treatment 2),
and electronarcosis 50V / 15s followed by hypothermia in ice water for 10 minutes
(Treatment 3). It is concluded that using electronarcosis 50V / 15s proved inefficient both
stunning and on meat quality. The rigor mortis in the T1 settled later (21.9% ± 21.85 after 3
hours post-mortem and 73.76 ± 30.98% after 6 hours post-mortem), which is favorable for the
handling process in industries however the pH found after 24 hours (6.81 ± 0.19) in this
method demonstrates a shorter shelf life time in addition to high stress, once the animal
struggles and dies by asphyxiation. The combination of the electrical stunning method at 50V
/ 15s followed by termonarcose in ice water showed the lowest responses to stress with good
meat quality.