Effects of Electronarcosis on Frozen Fillets Quality of Cobia (Rachycentron canadum)

The objective of this study was to evaluate the influence of three different electronarcosis voltages (50, 100, and 150 V) on the physical and chemical parameters of cobia (Rachycentron canadum) fillets during storage for 180 days (−18°C). After electronarcosis, fish were slaughtered by gill cutting and filleted. Then, the fillets were frozen until analyses (–80°C for 20 min, followed by −18°C for up to 180 days) carried out on samples every 60 days. In general, fillet cooking loss was lower in fish corresponding to day 180, and fillets from fish desensitized with 50 V electronarcosis presented significantly higher cooking loss. In fish corresponding to day 180, drip loss was the lowest in fillets from cobia desensitized with 50 V. The levels of thiobarbituric acid-reactive substances (TBARS) were significantly higher in fish corresponding to day 120. The color parameters increased in fish corresponding to day 180 in fillets from group exposed to 50 and 100 V. Denaturation of actin increased with storage in fillets obtained from fish desensitized with 150 V. In conclusion, cobia fillets can be preserved by freezing for 180 days when electronarcosis is applied at 50 or 100 V as a desensitization method for slaughtering.