Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca)

Secci, Giulia; Parisi, Giuliana; Meneguz, Marco; Iaconisi, Valeria; Cornale, Paolo; Macchi, Elisabetta; Gasco, Laura; Gai, Francesco

doi:10.1016/j.aquaculture.2018.05.002

Cited by 13 publications

(15 citation statements)

References 38 publications

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“…Under the conditions used in this trial, the flesh pH decreased from 24 h to 7 days of storage, which could be attributed to the anaerobic process of muscle glycogen breakdown with the consequent production and accumulation of lactic acid (Grigorakis et al, 2003;Daskalova, 2019). Nevertheless, several authors have reported that the muscle pH of fish remained stable (Grigorakis et al, 2003;Álvarez et al, 2008) or increased (Dehghani et al, 2018;Secci et al, 2018) after 6-8 days of cold storage, due to the formation of alkaline by-products of microbial origin (Mokrani et al, 2018). In the current study, the TVB-N concentration in the fish muscle did not change after one week of storage in ice, and remained below the acceptability threshold (25-27 mg TVB-N 100 g − 1 of sample) (Giménez et al, 2002;Ninan et al, 2011).…”

Section: Rheological and Microbiological Shelf Life Of Fishmentioning

confidence: 76%

Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system

et al. 2020

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Section: Rheological and Microbiological Shelf Life Of Fishmentioning

confidence: 76%

Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system

et al. 2020

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“…effective stunning method for European sea bass, resulting in high acceptability of the treated fish in terms of fillet appearance(colour) and pH of flesh, immediately after killing Secci et al. (2018).…”

mentioning

confidence: 99%

Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

Papaharisis¹,

Tsironi

Dimitroglou³

et al. 2019

Aquac Res

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The objective of this study was to evaluate the effect of harvest practices and slaughter method on stress, quality and shelf life of whole fish (gilthead sea bream, European sea bass and red sea bream) towards the development of a humane slaughter practice. The use of hook and line resulted in significantly lower plasma cortisol and glucose in European sea bass and gilthead sea bream. Water temperature at harvest affected significantly the concentrations of stress indicators (plasma cortisol and glucose), mainly in European sea bass and gilthead sea bream. No significant differences were observed between the harvesting methods, regarding fish appearance, microbial spoilage and sensory scoring and subsequently shelf life. However, significantly lower hardness was recorded in fish harvested using the electric stunner, compared to the fish killed with slurry ice of the same harvesting period. Shelf life ranged between 13-18 days for gilthead seabream, 10-16 days for European sea bass and 10-14 days for red sea bream, depending on harvesting period. K E Y W O R D Sfish welfare, harvest, quality, shelf life, stress, water temperature | 2609 PAPAHARISIS et Al.

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“…A TA.XT Plus Texture analyzer (Stable Micro Systems, Ltd., Surrey, U.K.) equipped with a flat‐ended cylindrical probe P/25 (25 mm diameter) was used for texture determination, according to the method of the previous work (Jiang et al, ). The color was analyzed using a CR‐400 Minolta colorimeter (Konica Minolta Sensing Inc., Osaka, Japan) as described by Secci et al (). Before texture and color analysis, the samples obtained from the fish dorsal lateral muscle were cut to the size of 4.0 × 2.0 × 1.0 cm 3 .…”

Section: Methodsmentioning

confidence: 99%

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

Gao

Yang

et al. 2020

J Food Process Preserv

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Effects of three carp species on texture, color, and aroma properties of Chinese traditional fermented freshwater fish (Suan yu) were investigated. Suan yu were produced from Ctenopharyngodon idella (Grass Carp, GC), Hypophthalmichthys molitrix (Silver Carp, SC), and Cyprinus carpio (Common Carp, CC) as the control. GC displayed the highest hardness and resilience, while SC showed the lowest texture except for springiness (p < .05). GC had the greatest L* and ΔE* values but the least a* value (p < .05). Esters (7), alcohols (7), acids (9), aldehydes (8), ketones (1), hydrocarbons (4), and others (5) were identified by GC‐MS in all samples. E‐nose analysis showed a remarkable difference in the overall aroma profile among all samples. Sensory evaluation and PCA analysis indicated that grass carp could be used as an alternative raw material for Suan yu production, which would improve the utilization of freshwater fish. Practical applications Suan yu is a type of Chinese traditional fermented freshwater fish with a unique flavor, which is popular among consumers. Such products are commonly manufactured from fresh common carp (Cyprinus carpio) with long‐term anaerobic fermentation. Grass carp (Ctenopharyngodon idella) and silver carp (Hypophthalmichthys molitrix) are popular among consumers as major domesticated fish in China with higher annual harvests than that of common carp, which show potential as raw materials for Suan yu production. It is the first time to investigate the texture, color, and aroma of Suan yu produced from the three carp species (grass carp, silver carp, and common carp) in the same process and to evaluate their quality differences and acceptability. This will help increase the sources of raw materials for Suan yu production and improve the utilization of freshwater fish.

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Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca)

Cited by 13 publications

References 38 publications

Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system

Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system

Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

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