Exploring the Challenges of Electrofishing: Impact on the Quality of Binni, a Cyprinid Fish, in Harvesting from Rearing Systems

ABSTRACT

This study compared electrofishing (ES) with conventional suffocation (AS) for harvesting fish, analyzing meat quality, biochemical, and microbiological indices. ES-caught fish show delayed rigor mortis, a milder pH decrease, and unaffected biochemical indicators. Although ES fish exhibited higher drip and cooking losses within the initial 24 hours, no significant differences emerged later. Free fatty acids and total volatile base nitrogen were higher in ES fish but remained within acceptable limits. Bacterial load was lower, indicating that electrofishing induces rapid unconsciousness with minimal impact on product quality. Further optimization of electrofishing devices is needed to address potential concerns like muscle bleeding.

KEYWORDS:

• Asphyxia
• electrofishing
• meat quality
• slaughter
• Quality index method (QIM)

Disclosure statement

No potential conflict of interest was reported by the author(s).

Authorship statement

The idea for the paper was conceived by Mohammad Khosravizadeh.

The experiments were designed by M. Khosravizadeh & Seyed Mohammad Mousavi.

The experiments were performed by Afshin Mohamadi Dehcheshmeh, M. Khosravizadeh, S.M. Mousavi, and Sedigheh Babadi.

The data were acquired by A. Mohamadi Dehcheshmeh, S. Babadi, Nima Shiry.

The data were analyzed by M. Khosravizadeh & S.M. Mousavi, and A. Mohamadi Dehcheshmeh.

The data were interpreted by M. Khosravizadeh, S.M. Mousavi and N. Shiry.

The paper was written by A. Mohamadi Dehcheshmeh, M. Khosravizadeh, and S. M. Mousavi.

The paper was editted by M. Khosravizadeh, S.M. Mousavi and N. Shiry.

Statement

During the preparation of this work, the authors utilized ‘ChatGPT (https://chat.openai.com/.)’ to enhance the manuscript in terms of scientific robustness, textual integrity, and grammar. After using this service, the authors reviewed and edited the content as needed and take full responsibility for the content of the publication.

Additional information

Funding

The work was supported by the Khorramshahr University of Marine Science and Technology.