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Ocimum americanum and Lippia alba essential oils as anaesthetics for Nile tilapia: Induction, recovery of apparent unconsciousness and sensory analysis of fillets

Daniel Santiago Rucinque,P. Ferreira,P. R. Leme,Judite Lapa‐Guimarães,E. Viegas

Published 2021 in Aquaculture

ABSTRACT

Abstract In Brazil, humane slaughter regulations do not include fish, and hypothermia or immersion in ice water is used in most fish slaughterhouses for pre-slaughter handling. Such a method is not considered humanitarian as it does not induce an immediate loss of consciousness and fish show aversive behaviour when immersed in a water and ice mixture. This study aimed to assess the times for induction and recovery using Ocimum americanum and Lippia alba essential oils as anaesthetics in Nile tilapia, and their influence on the flavour and aroma of fillets. For the anaesthetic evaluation, Nile tilapia (224.05 ± 67.56 g, 22.10 ± 2.41 cm) were divided into four groups (40 fish/group): ethanol (ET), 2-phenoxyethanol (PE), Ocimum americanum (OA) and Lippia alba (LA), all at 500 μL/L. The times taken to reach total loss of equilibrium, anaesthesia and consciousness recovery were recorded using a stopwatch. Blood was collected from the caudal vein after 0, 1, 4, 8 and 24 h of anaesthesia for the analysis of glucose, lactate and cortisol. For the sensory analysis, fillets from fish exposed to essentials oils and hypothermia at pre-slaughter were evaluated by 122 untrained assessors to determine differences in the aroma and flavour attributes. The induction of deep anaesthesia (stage 4) was faster in the OA group (mean ± standard error of mean SEM) (126.8 ± 4.9 s), than the PE (152.3 ± 6.6 s) and LA groups (169.7 ± 10.9 s) (p

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