Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia

Digre, Hanne; Erikson, Ulf; Skaret, Josefine; Lea, Per; Gallart-Jornet, Lorena; Misimi, Ekrem

doi:10.1007/s00217-011-1531-8

Cited by 38 publications

(39 citation statements)

References 26 publications

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“…For some species, it appears to be a good method, since the method anesthetizes the animal preslaughter and therefore decreases pain sensitivity (Acerete et al, 2009;Giuffrida et al, 2007). For other species, it has been reported that CO 2 gas causes discomfort such as agony and escape attempt (Erikson, 2011;Roth, Moeller, Veland, Imsland, & Slinde, 2002). Therefore, further species-specific studies on stress responses and meat quality of fish induced by this stunning method are needed.…”

Section: Introductionmentioning

confidence: 94%

How stunning methods affect the quality of Nile tilapia meat

Filho

Oliveira²,

Sobral³

et al. 2014

CyTA - Journal of Food

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Nile tilapia, Oreochromis niloticus, is one of the most cultivated fish species in Brazil. However, few studies evaluate how the stunning methods affect the meat quality of this fish. This study evaluates how both stunning methods, iced water and CO 2 narcosis, affect the quality of tilapia meat that was stored refrigerated in ice (4°C) for up to 26 days. Tilapia stunned by CO 2 narcosis showed less stress compared to iced water, which was evidenced by the higher ATP, and better meat color as well, evidenced by higher lightness (L*) and lower redness (a*) values. After sensorial analysis, fish were classified as extra-fresh during the first 2 days of storage; as fresh from day 3 to day 14, not fresh from day 15 to day 23; and as spoiled from day 23 onwards. Stunning of tilapia by CO 2 narcosis can be an alternative to the traditional method of desensitization (iced water) used in Brazil.La tilapia del Nilo, Oreochromis niloticus, es una de las especies de pescado más cultivados en Brasil. Sin embargo, pocos estudios evalúan la forma en que los métodos de sacrificio afectan a la calidad de la carne de este pescado. Este estudio analiza cómo los métodos de sacrificio, agua helada y narcosis con CO 2 , afectan a la calidad de la carne de tilapia que se almacenó refrigerada en hielo (4°C) durante 26 días. Tilapias sacrificadas por narcosis con CO 2 mostraron menos estrés en comparación a aquellas sacrificadas con agua helada, demostrado por el ATP superior y mejor color de la carne; evidenciado por el aumento de luminosidad (L*) y los valores más bajos de coloración roja (a*). Después de realizar un análisis sensorial de los pescados se obtuvo la siguiente clasificación: pescado extra-fresco durante los dos primeros días de almacenamiento, pescado fresco del 3°al 14°días, pescado no-fresco desde el 15°hasta el día 23°, y pescado putrefacto desde el 23°día. El sacrificio de tilapia por narcosis con CO 2 , puede ser una alternativa al método tradicional de desensibilización (agua helada) utilizado en Brasil.Palabras claves: Métodos de sacrificio; Oreochromis niloticus; narcosis con dióxido de carbono; calidad del pescado

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Section: Introductionmentioning

confidence: 94%

How stunning methods affect the quality of Nile tilapia meat

Filho

Oliveira²,

Sobral³

et al. 2014

CyTA - Journal of Food

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“…Vários autores afirmam que o estresse sofrido antes do abate acelera a entrada do rigor mortis (SIGHOLT et al, 1997;THOMAS et al, 1999;KRISTOFFERSEN et al, 2006;PEDRAZANI et al, 2007;RIBAS et al, 2007;DIGRE et al, 2011;ERIKSON et al, 2012). Os peixes que são submetidos ao estresse pré-abate gastam suas reservas energéticas durante determinado estímulo ambiental adverso ao equilíbrio fisiológico dos animais.…”

Section: Resultsunclassified

Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum)

Mendes

Inoue

Jesus

2015

Braz. J. Food Technol.

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ResumoO presente trabalho avaliou a influência do estresse pré-abate e do método de abate sobre o rigor mortis do tambaqui durante armazenamento em gelo. Foram estudadas respostas fisiológicas do tambaqui ao estresse durante o pré-abate, que foi dividido em quatro etapas: despesca, transporte, recuperação por 24 h e por 48 h. Ao final de cada etapa, os peixes foram amostrados para caracterização do estresse pré-abate por meio de análises dos parâmetros plasmáticos de glicose, lactato e amônia e, em seguida, os peixes foram abatidos por hipotermia ou por asfixia com gás carbônico para o estudo do rigor mortis. Verificou-se que o estado fisiológico de estresse dos peixes foi mais agudo logo após o transporte, implicando numa entrada em rigor mortis mais rápida: 60 minutos para tambaquis abatidos por hipotermia e 120 minutos para tambaquis abatidos por asfixia com gás carbônico. Nos viveiros, os peixes abatidos logo após a despesca apresentaram estado de estresse intermediário, sem diferença no tempo de entrada em rigor mortis em relação ao método de abate (135 minutos). Os peixes que passaram por recuperação ao estresse causado pelo transporte em condições simuladas de indústria apresentaram entrada em rigor mortis mais tardia: 225 minutos (com 24 h de recuperação) e 255 minutos (com 48 h de recuperação), igualmente sem diferença em relação aos métodos de abate testados. A resolução do rigor mortis foi mais rápida nos peixes abatidos após o transporte, que foi de 12 dias. Nos peixes abatidos logo após a despesca, a resolução ocorreu com 16 dias e, nos peixes abatidos após recuperação, com 20 dias para 24 h de recuperação ao estresse pré-abate e 24 dias para 48 h de recuperação, sem influência do método de abate na resolução do rigor mortis. Assim, é desejável que o abate do tambaqui destinado à indústria seja feito após período de recuperação ao estresse, com vistas a aumentar sua passagem em rigor mortis. Palavras-chave: Colossoma macropomum; Manejo; Metabolismo;Processamento. SummaryThe present work evaluated physiological stress responses of tambaqui to transport and their consequences to rigor mortis of fish slaughtered by hypothermia or by carbon dioxide asphyxia. Fishes were submitted to experimental transport to evaluate four fish stress stages before slaughter: post-harvest, after transport, after 24 h and 48 h recoveries. Fish stress after transport was the most acute, and fish slaughtered after that by hypothermia had the quickest rigor mortis onset: 60 min, while fish slaughtered by asphyxia had rigor mortis onset in 120 min. Fish slaughtered just after harvest had rigor mortis onset in 135 min for both slaughter methods (hypothermia or asphyxia). Fishes recovered from transport stress had slower rigor mortis onset: 225 min and 255 min after 24 h and 48 h recovery, respectively, for both slaughter method. No influence from slaughter method was observed on rigor mortis resolution in all the fish. Rigor mortis of fish slaughtered after transport ended in 12 days. Rigor mortis of fish slaughtered after har...

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“…The fillet hardness values were then around 10 N (Table 5). Other reported hardness values of fillets cut from farmed cod stored on ice for 7 or 8 days, obtained by use of the same instrumental method, are 11-14 N (Digre et al, 2011a(Digre et al, , 2011bErikson et al, 2012), 5-6 N (Erikson et al, 2011), and 12-17 N (Digre et al, 2010. Hardness values measured after ice storage were discarded because instrument set points were accidentally not stored.…”

Section: Hardnessmentioning

confidence: 91%

“…The corresponding K-values were about 50% (Erikson et al, 2011). In another study, the K-values after 7 days on ice were 53-68% (Digre et al, 2011b). Degradation of glycogen occurs during freezing along with synthesis and degradation of A TP.…”

mentioning

confidence: 85%

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

Erikson

Bardal

Digre

et al. 2016

Journal of Aquatic Food Product Technology

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Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods. lntroduction KEYWORDSCod quality; freezing; cell alive system; air-blast freezi ng; m icrostructure A major part of the commercial catch of Atlantic cod ( Gadus morhua) in Norway is frozen at sea after bleeding and gutting. Plate freezers are commonly used, where typically the fish are frozen 1-3 h after the catch is taken on board. To obtain the best possible quality, cod fillets should be frozen in the prerigor state (MacCallum et al., 1968;Martinsd6ttir and Magnusson, 2001). However, prerigor-frozen cod fillets can shrink rapidly during thawing (McDonald and Jones, 1976). Provided Atlantic cod are correctly frozen, stored, and thawed, the market quality product can be good and of comparable quality as fresh fish (Vyncke, 1983). Nevertheless, frozen storage of gadoid fish makes them susceptible to protein denaturation, and aggregation of contractile proteins can reduce quality due to toughening, dehydration, and reduced water holding capacity (Love, 1988). The rate of freezing is considered important since fast freezing produces small ice crystals, both extra-and intracellularly, resulting in less tissue damage than slow freezing processes where large crystals first form extracellularly and the concentration of solutes outside the cells increases (Bello et al., 1982;Alizadeh et al., 2007). In turn, the cells start to lose water by osmosis, and the cells will gradually shrink. Large crystals are then formed extracellularly. Furthermore, during frozen storage, temperature fluctuations should be avoided since repeated thawing and freezing cycles can damage cells in a similar way and dehydration will occur (Storey, 1980). Moreover, during frozen storage, the textural properties of cod can deteriorate (Badii and Howell, 2002), reducing the eating quality of the product (see Hedges, 2002). Concerning freezing and effects on specific flesh quality parameters, Mørkøre and Lilleholt (2007) studied the effect on lightness, thaw exudates, liquid leakage, gaping, and mechanical properties when farmed Atlantic cod fillets were frozen at -10, -25, -40, -55, or -70°C. The impact of freezing was complex, but no further beneficia! effects of low temperature were found when temperature was lowered below -40°C. By freezing rested prerigor cod, the most pro nounced changes in glycolytic and nucleotide metabolites occurred when the muscle passed through the critical temperature zone (CTZ; -0.8 to -5°C). Below -5°C, only minor changes occurr...

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Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia

Cited by 38 publications

References 26 publications

How stunning methods affect the quality of Nile tilapia meat

How stunning methods affect the quality of Nile tilapia meat

Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum)

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

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