نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران.

2 گروه مهندسی الکترونیک و مخابرات دریا، دانشکده مهندسی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران

چکیده

روش های مختلف کشتار ماهی می تواند تاثیر به سزایی در کیفیت ماهی صید شده طی دوره نگهداری داشته باشد. هدف از مطالعه حاضر تاثیر دور روش کشتار ماهی کپور نقره ای به شکل خفگی و شوک الکتریکی بر خصوصیات میکروبی، شیمیایی و حسی طی 5 روز نگهداری در یخ بود. نتایج بدست آمده نشان داد که میزان بار باکتری های مزوفیل و سرمادوست در دو روش صید خفگی و شوک الکتریکی طی دوره نگهداری به تدریج افزایش داشت. با این حال مقایسه بار باکتریایی مزوفیل و سرمادوست حاکی از پایین بودن معنی دار بار باکتریایی در نمونه های صید شده به روش شوک الکتریکی در انتهای آزمایش بود. همچنین خصوصیات شیمیایی فیله ماهی کپور نقره ای در دو روش صید تفاوت معنی داری نشان ندادند. نتایج ارزیابی حسی نشان داد که امتیاز شاخص کیفی در دو روش صید به شکل خفگی و شوک الکتریکی تفاوت معنی داری نداشت و شاخص کیفی در هر دو روش همبستگی بالایی با افزایش زمان نگهداری در یخ نشان داد. بنابراین علیرغم عدم معنی داری تفاوت در خصوصیات شیمیایی و حسی، نتایج حاصل نشان دهنده پایین بودن معنی دار میزان و سرعت رشد بار باکتریایی ماهیان کشتار شده با روش شوک الکتریکی نسبت به روش خفگی بود.

کلیدواژه‌ها

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