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| Melo,Fúlvio Viegas Santos Teixeira de; Viegas,Elisabete Maria Macedo; Parisi,Giuliana; Bordignon,Adriana Cristina; Cruz Neto,Manoel Adriano da; Melo,Jose Fernando Bibiano. |
| ABSTRACT: Fish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Stocking; Freshness; Welfare; Aquaculture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200650 |
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| Natori,Mariene Miyoko; Oliveira,Ricardo Henrique Franco de; Parisi,Giuliana; Bonelli,Antonio; Melo,Mariza Pires de; Viegas,Elisabete Maria Macedo. |
| ABSTRACT The objective of this research was to evaluate the growth performance, oxidative stress, and fatty acid profiles of lambari (Astyanax altiparanae) fed diets containing different lipid sources: soybean oil, linseed oil, and freshwater fish residue oil combined or otherwise with sesame oil (SEO). The fish (mean weight 0.95±0.46 g; mean length 4.21±2.77 cm) were distributed into 24 cages (cage capacity: 0.70 m3; fish density: 276 individuals m−3) in six treatments and four replicates. After 80 days of feeding, they were weighed, and samples were collected for assay of catalase, glutathione reductase (GR), and lactate dehydrogenase (LDH) enzyme activities in muscle and analysis of the fatty acid profiles of polar and neutral fractions of whole... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Lipid; Nutrition; Oxidation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100150 |
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