Effects of rested-harvest using the anesthetic AQUI-S™ on channel catfish, Ictalurus punctatus, physiology and fillet quality

Bosworth, Brian G.; Small, Brian C.; Gregory, Denise; Kim, Jin; Black, S. E.; Jerrett, Alistair

doi:10.1016/j.aquaculture.2006.10.035

Cited by 45 publications

(42 citation statements)

References 50 publications

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“…The AMP and ADP contents on the (dry wt), respectively. In line with the present study, Bosworth et al [11] reported higher ATP contents in the muscle of channel catfish anaesthetised with AQUI-S TM (30 mg L -1 ) compared to stressed fish at the time of killing. Based on the initial muscle pH, muscle twitches, PCr, ATP and IMP values we conclude that the fish subjected to quality analysis were truly representatives of either rested or stressed cod.…”

Section: Post-slaughter Classification Of Fish According To Stress Levelsupporting

confidence: 92%

“…However, there are concerns that fish anaesthetised with AQUI-S TM could be tainted with a clove oil flavour [3]. It is not clear whether AQUI-S TM have true anaesthetic properties and induces insensibility, or whether it is merely sedative in action, but fish sedated prior to slaughter appear to suffer far less distress than untreated fish [3,11]. Nevertheless, the anaesthetic seems to render Atlantic salmon in a state of unconsciousness since no fish exhibited VOR (vestibulo-ocular reflex) after stunning or after 10 min of recovery in fresh seawater [12].…”

Section: Introductionmentioning

confidence: 99%

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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

Digre

Erikson

Skaret

et al. 2011

Eur Food Res Technol

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Biochemical, physical and sensory quality of farmed Atlantic cod subjected to percussion stunning (control), anaesthesia (AQUI-S TM ) and excessive exercise (30 min chasing before slaughter, 'stressed') were analysed after 7 days of ice storage. The white muscle energy status (initial pH, muscle twitches and high-energy phosphates) revealed that the fish were truly representatives of rested (percussion stunned and anaesthetised) and stressed cod. Sensory evaluation showed that the fillets of cod exposed to percussion stunning and AQUI-S TM anaesthesia prior slaughter had slightly higher whiteness scores, and that the fillets of AQUI-S TM anaesthetised cod had slightly shinier surfaces than the fillets of cod exposed to pre-slaughter stress. Furthermore, fillets of anaesthetised (AQUI-S TM ) cod had significantly higher inosine monophosphate (IMP) contents and lower K-values than fillets of cod exposed to pre-slaughter stress, after 7 days of ice storage. Preslaughter stress did to some extent affect fillet colour immediately after killing and after ice storage. Otherwise, no significant effects of stress were observed with regard to biochemical, physical or sensory quality (ultimate pH, water content, drip loss, water holding capacity, texture and gaping) of farmed Atlantic cod.

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Section: Post-slaughter Classification Of Fish According To Stress Levelsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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

Erikson

Skaret

et al. 2011

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Besides putting the fish at risk of physical damage, meat quality may be also affected by stress. The increased muscle activity that is associated to stress causes an early onset of rigor mortis and accelerates lipid and protein oxidation during storage ( 2007), which are critical in determining the quality and shelf life of fish (BOSWORTH et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

et al. 2016

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“…All these metabolic changes can lead to impaired meat quality, often manifested by softer texture, reduced waterholding capacity (higher drip loss), lighter colour, higher gaping scores, etc. (Robb et al, 2000;Kiessling et al, 2004;Bosworth et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

Daskalova¹,

Pavlov²

2015

BJVM

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Percussive and electrical stunning are the most promising methods in terms of rendering fish unconscious prior to slaughter. The aim of this study was to determine the effect of these two stunning methods on postmortem muscle changes and meat quality of common carps. The experimental fish were stunned either by percussion (Group 1) or by electrical current application (Group 2), both followed by immediate decapitation. Muscle pH was measured at different time intervals to assess the postmortem metabolic changes, whereas meat colour, drip loss and water activity were used as quality parameters. The fish in Group 1 showed slightly accelerated postmortem muscle metabolism, higher redness (a*) and yellowness (b*) colour values and lower water activity. Percentage of drip loss after 4 days of storage at 4 °C did not differ significantly between the two groups. Based on the obtained results we concluded that both tested stunning methods were not associated with high levels of stress and significant detrimental effect on the meat quality of common carps.

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Effects of rested-harvest using the anesthetic AQUI-S™ on channel catfish, Ictalurus punctatus, physiology and fillet quality

Cited by 45 publications

References 50 publications

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

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

Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

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