Seyed Yousef Paighambari; Mohammad Hossein Gharache; Bahareh Shabanpour
Abstract
This study was conducted to evaluate some postmortem changes parameters (pH, color, rigor mortise and sensory evaluation) in kutum, captured by gillnet and beach seine. Eight pieces of kutum were provided from each net and blood was sampled via 5 cc strile syringes from caudal vein and put into special ...
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This study was conducted to evaluate some postmortem changes parameters (pH, color, rigor mortise and sensory evaluation) in kutum, captured by gillnet and beach seine. Eight pieces of kutum were provided from each net and blood was sampled via 5 cc strile syringes from caudal vein and put into special tubes. Then, fishes were placed into isolated boxes between thick layers of ice and transferred to laboratory. Qualitative parameters were investigated in 0, 3, 9, 24, 48 and 72 hours after death. Blood samples were centrifuged and serum was used for chemical assay. Based on results, capture method had effect on qualitative indexes, investigated in this research, but beach seine method had minor effects on meet quality than gill net method, also were observed that ice storing for 3 days period don’t decrease the meat quality notwithstanding affects on some parameters and the meat retain quality after the period.
