Effect of Using Tobacco and Cloves Anesthesia in Fish Harvest on the Stress Parameters and Shelf Life of Rainbow Trout Fillet

In this survey, we compare the effect of two anesthetics, clove and tobacco, on the harvest stress and quality of rainbow trout fillet kept at 4°C for 7 days. The fish sample groups (weighed 200 g) included a control, a group anesthetized with clove (750 mg/l) and a group anesthetized with tobacco (800 mg/l). The results showed that anesthesia with tobacco and clove significantly affects blood lactate and glucose (p<0.05). Fish anesthetized with clove showed less stress during harvesting. Also, the amount of glucose and lactate in their blood was less than those anesthetized with tobacco. There were also some significant changes in Thiobarbituric acid (TBA) and Total Volatile Basic Nitrogen (TVB-N) parameters during the storage of samples in the fridge. The lowest amount of Thiobarbituric acid, Total Volatile Basic Nitrogen, mesophilic, and psychrophilic bacteria during the survey belonged to samples treated with clove. The results also suggest that the fish anesthetized with clove stayed fresh longer in the fridge.