Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles

2021 ◽  
Author(s):  
Han Huang ◽  
Lan Wang ◽  
Guangquan Xiong ◽  
Liu Shi ◽  
Xin Li ◽  
...  
Keyword(s):  
Meat Quality ◽  
Channel Catfish ◽  
Quality Changes ◽  
Freeze Thaw

Nitrification in an Aquatic Recirculating System

1975 ◽  
Vol 32 (11) ◽  
pp. 2025-2031 ◽  
Author(s):  
M. T. Collins ◽  
J. B. Gratzek ◽  
E. B. Shotts Jr. ◽  
D. L. Dawe ◽  
Lucy M. Campbell ◽  
...  
Keyword(s):  
Water Quality ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Total Weight ◽  
Quality Changes ◽  
Bacterial Counts

Water quality changes during establishment and maintenance of nitrification in four 70-liter recirculating systems each containing 20 channel catfish (Ictalurus punctatus) (total weight 150 g) are described. Establishment of nitrification took 33 days. During establishment of nitrification, all catfish in the systems died. Death appeared to be related to nitrite concentrations greater than 2.5 mg/liter NO2-N. The pH declined with progressive nitrification. When the pH was less than 6.0, nitrification ceased. Within 2 wk of introducing the catfish, total bacterial counts stabilized at 106 organisms per milliliter. Counts of lactose fermenters and aeromonads fluctuated around 104 organisms per milliliter when fish were in the system and decreased markedly after the fish were removed. After establishment of nitrification, 40 channel catfish (total weight 100 g) were maintained successfully for 37 days.

scholarly journals The effect of repeated freeze-thaw cycles on the meat quality of rabbit

2018 ◽  
Vol 26 (2) ◽  
pp. 165 ◽  
Author(s):  
Zhaoming Wang ◽  
Z. He ◽  
Hongjun Li
Keyword(s):  
Physicochemical Properties ◽  
Meat Quality ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Protein Carbonyl ◽  
Quality Parameters ◽  
Protein Carbonyl Content ◽  
Freeze Thaw ◽  
Rabbit Meat

<p>We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 <em>Longissimus thoracis et lumborum</em> muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The <em>Longissimus lumborum</em> muscles were used to determine meat quality parameters, while the <em>Longissimus thoracis</em> muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (<em>P</em>&lt;0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (<em>P</em>&lt;0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (<em>P</em>&lt;0.05), and non-haeme iron levels markedly increased (<em>P</em>&lt;0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties.</p>

scholarly journals Effect of blood deposition phenomenon on α-actinin and meat quality changes of yellowtail Seriola quinqueradiata during storage

2020 ◽  
Vol 86 (1) ◽  
pp. 20-25
Author(s):  
TONG JIANG ◽  
PENGXIANG YUAN ◽  
RIHO MIYAZAKI ◽  
KATSUYA HIRASAKA ◽  
KENJI HARA ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Changes ◽  
Seriola Quinqueradiata ◽  
Blood Deposition

Endocrine, blood metabolite, and meat quality changes in goats as influenced by short-term, preslaughter stress1

2003 ◽  
Vol 81 (6) ◽  
pp. 1499-1507 ◽  
Author(s):  
G. Kannan ◽  
B. Kouakou ◽  
T. H. Terrill ◽  
S. Gelaye
Keyword(s):  
Meat Quality ◽  
Quality Changes ◽  
Short Term ◽  
Blood Metabolite

Effects of Multiple Freeze–Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate

2019 ◽  
Vol 84 (7) ◽  
pp. 1784-1790 ◽  
Author(s):  
Kulraphat Wachirasiri ◽  
Sorada Wanlapa ◽  
Dudsadee Uttapap ◽  
Chureerat Puttanlek ◽  
Vilai Rungsardthong
Keyword(s):  
Sodium Bicarbonate ◽  
White Shrimp ◽  
Penaeus Vannamei ◽  
Quality Changes ◽  
Physical Quality ◽  
Freeze Thaw

Quality changes of prepared weever ( Micropterus salmoides ) by base trehalose solution during repeated freeze‐thaw cycles

2019 ◽  
Vol 43 (10) ◽  
Author(s):  
Xiaoyue Liu ◽  
Guangquan Xiong ◽  
Xiaohong Wang ◽  
Liu Shi ◽  
Chunhai Jiao ◽  
...  
Keyword(s):  
Micropterus Salmoides ◽  
Quality Changes ◽  
Freeze Thaw
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