Fisheries and Aquaculture Journal
Open Access

Abstract

The Effects of Different Stunning Techniques on Meat Quality of Brown Trout (Salmo Trutta Fario)

Murat Genc, Gonca Alak, Muhammed Atamanalp, Nilufer Sabuncuoglu, Esat Mahmut Kocaman, Ziya Gokalp Ceylan and Omer Coban

This study was conducted to assess the effects of various stunning methods on meat quality traits of Salmo trutta fario. A total of seventy five fish (1 year old, female/male) were exposed to one of the five stunning procedure: iced water, electrical shock, carbon dioxide (CO₂) saturated water, percussive stunning and asphyxia. Highest initial fillet pH was measured in CO₂ group’s meat on the first day of the trial and the lowest initial pH belonged to asphyxia, but the difference among groups was not statistically significant (P>0.05). Significant relation was determined between pH and storage period of the fillets (P<0.01). No significant relation was obtained between killing methods and L* value of the meat. Killing method and storage period did not affect the water holding capacity and pH of the fillets. However; carbon dioxide was thought to be the best method for better total volatile base nitrogen (TVBN) values; for better thiobarbituric acid-reactive substances (TBARS) of the meat, iced water method should be preferred.