Abstract
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.
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