The effects of antemortem and postmortem management on the quality of processed catfish

This study was conducted to determine the effects of method of slaughter and holding time before freezing on the quality of processed channel catfish. Seventy-two channel catfish weighing 454 to 567 grams each were used in this experiment. The fish were divided into three groups (method of slaughter) with one group being immediately beheaded, the second group was electrocuted and the third group was held on ice for 12 hours preceding processing. After processing fish muscle from each group was evaluated for pH, shear, wavelength and purity (color), water holding capacity, rancidity and organoleptic characteristics.

These data indicate that less force was required to shear fish muscle as holding time after slaughter was extended up to twelve hours. Oxidative rancidity tended to develop in the fish muscle as the time between slaughter and freezing was lengthened. The muscle from fish slaughtered by electrocution was significantly (P < 0.05) darker than those slaughtered by suffocation in ice or by the beheading method. The data from the organoleptic evaluation indicated that the panel tended to prefer a sample with average texture regardless to method of slaughter or holding time. It can be concluded from these data that fish slaughtered by either of the three methods studied and held up to 12 hours at 4.5°C before freezing will be of acceptable quality to the consumer when battered, breaded and deep fat fried.