Efecto del ayuno hasta 34 ºC día en la calidad instrumental de la carne de trucha arco iris (Oncorhynchus mykiss)
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J. López Luna [1] ; M. Villarroel [1]
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[1] Universidad Politécnica de Madrid
Universidad Politécnica de Madrid
Madrid, España
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- Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 655-657
- Idioma: español
- Títulos paralelos:
- Effect of fasting up to 34ºC days in rainbow trout (Oncorhynchus mykiss)
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Resumen
Pre-slaughter handling of fish can have important effects on stress, although few studies have related fasting duration with water temperature and meat quality in trout. In this study, 90 rainbow trout were fasted for 1, 2 and 3 days (11.5, 22.9 and 34.1 ºC days, respectively) and slaughtered at 08h00, 14h00 and 20h00 to observe the effect of fasting duration and hour of slaughter on instrumental meat quality indicators up to 72 h post mortem. The values of the fasted fish were compared with 90 control fish kept under similar conditions but not fasted. Results indicate that the interaction between fasting, hour of slaughter and storage time had a significant effect on pH, rigor and water holding capacity, although differences were small. Overall, these results suggest that fasting up to 34 ºC days has little effect on meat quality.
