Kaveh RAHMANİFARAH, Bahareh SHABANPOUR, Amir SATTARİ

Effects of clove oil on behavior and flesh quality of common carp (Cyprinus carpio L.) in comparison with pre-slaughter $CO _2$ stunning, chilling and asphyxia

Bu çalışma, sazanlarda (Cyprinus carpio L.) kesim öncesi farklı şoklama yöntemlerinin balık davranışları ve ürünün kalitesi üzerine etkisi incelenmektedir. Karanfil yağı (CL), $CO _{2,}$ soğutarak hipotermi (HY) ve asfiksi (AS) yöntemleri kullanılarak toplam 32 balık şoklanmış, kontrol grubu ise baş kısmına darbe ile öldürülmüştür. Et sertliği (Rigor motris), pH ve et ve deri rengi dâhil olmak üzere kalite ölçümleri kullanılarak, davranış ve kalite üzerindeki etkinin seviyesini tespit etmek amaçlanmıştır. Sonuçlar; asfiksi, $CO _2$ ve soğuk şok (soğutma) ile ilişkili aversif davranışları işaret etmiştir. Karanfil yağı grubu ve soğutma yönteminin kullanıldığı grupla karşılaştırıldığında; $CO _2$ ve asfiksi grubunda pH’ın hızlı düştüğü ve rigor motris’in erken başladığı ve çözüldüğü, et kalitesi ölçümleriyle ortaya konmuştur. Deride kolorimetrik analizle asfiksi ve $CO _2$ yöntemi; daha açık renkte, daha az kırmızı ve daha sarı rengin (daha yüksek Hue değeri) ortaya çıkmasına neden olmuştur. Asfiksi ise daha koyu, daha yüksek Hue değeri olan daha sarı et renginin ve $CO _2$ ise daha açık ve diğer gruplarınkinden daha az kırmızımsı olan daha sarı et renginin ortaya çıkmasına neden olmuştur. En düşük et rengi satürasyonu $CO _2$ grubunda gözlenmiştir. Hayvan refahı ve et kalitesi ile ilgili olarak, karanfil yağı ile şoklama, daha yüksek kalitede ürün kalitesi sağlar ve kesim öncesinde daha az davranış semptomlarına yol açan uygulamadır.

Kesim öncesi $CO _2$ şoklama, soğutma ve asfiksi ile kıyasla Karanfil yağının sazanın (Cyprinus carpio L.) davranışlarına ve et kalitesi üzerine etkisi

This study evaluates different pre-slaughter stunning methods for common carp (Cyprinus carpio L.) using behavioral responses and product quality investigations. A total of 32 fish were stunned using $CO _{2,}$ clove oil (CL), hypothermia via chilling (HY) and asphyxia (AS) in addition to a control group killed by a percussive blow to the head. Behavioral and quality measurements including pH, rigor mortis and flesh and skin color were used to determine the level of effects on behavior and quality. The results were indicative of aversive behavior associated to asphyxia, $CO _2$ and a cold shock (chilling). Flesh quality measurements revealed a rapid pH decline and earlier onset and resolution of rigor mortis in $CO _2$ and asphyxia group compared to clove oil and chilling groups. Using colorimetric assays of skin, asphyxia and $CO _2$ caused lighter, less red and yellower color with higher Hue. The asphyxia caused darker, yellower flesh with higher Hue and $CO _2$ caused lighter and yellower flesh with less reddish than other groups. The lowest flesh color saturation was observed in $CO _2$ group. Regarding to welfare issue and meat quality the less causative pre-slaughter method of aversive behavior which provides higher product quality is clove oil stunning.

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