Fisheries and Aquaculture Journal
Open Access

Muhammed Atamanalp

Publications

• Research Article
  The Effects of Different Stunning Techniques on Meat Quality of Brown Trout (Salmo Trutta Fario)
  Author(s): Murat Genc, Gonca Alak, Muhammed Atamanalp, Nilufer Sabuncuoglu, Esat Mahmut Kocaman, Ziya Gokalp Ceylan and Omer CobanMurat 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. Howev.. View More»
  DOI: 10.35248/2150-3508.19.10.264

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