Industrial dry electro-stunning followed by chilling and decapitation as a slaughter method in Claresse® (Heteroclarias sp.) and African catfish (Clarias gariepinus)

Sattari, Amir; Lambooij, E.; Sharifi, Hamid; Abbink, W.; Reimert, H.G.M.; Vis, J.W. van de

doi:10.1016/j.aquaculture.2010.01.011

Cited by 22 publications

(13 citation statements)

References 16 publications

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“…However, the Authors reported an unconsciousness effect lasting only 48±34 s when using a 50 Hz current. In a different trial, Sattari et al (2010) used chilling in flake ice after an electric stunning of 5.2±0.7 s to extend the unconscious state in fish, but the ECG revealed an unconsciousness lasting only 124±20 s. The short duration of the unconsciousness represents potentially an exposure of the recovered fish from stunning to the cold shock (electricity plus cold shock). Currently, considering the European sea bass and sea bream farming systems, even one minute and half of stunning duration appears inadequate when not followed by automatic systems based on pumping.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/ killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single-or two-stage electrical stunning/ killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K 1 values were also evaluated during refrigerated storage until spoilage. The stunning/ killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single-or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible prerigor filleting remain to be studied in depth.

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Section: Resultsmentioning

confidence: 99%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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“…In line with previous studies, electricity is becoming widely used for stunning several farmed fish species by applying an electrical current into the water (Lambooij et al, 2008;Lambooij et al, 2013;Roth et al, 2004) or after dewatering (Erikson et al, 2012;Llonch et al, 2012;Sattari et al, 2010). Furthermore, the method appeared to be suitable for improving fish welfare onboard commercial fishing vessels .…”

Section: Discussionmentioning

confidence: 61%

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Daskalova¹,

Павлов²,

Kyuchukova³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Fish welfare at slaughter is an area of considerable scientific and commercial importance during the last decade. The aim of this study was to evaluate the effect of three stunning procedures on stress and meat quality of common carp. The experimental fish were separated in three groups and stunned by percussion (Group PS), electricity (Group ES) or asphyxia (Group AS), followed by decapitation. Blood cortisol and glucose concentrations were measured as stress indicators, whereas drip loss was used as meat quality parameter. The lowest glucose concentration (3.86±1.26 mmol/L) and drip loss (2.02±0.42%) were observed in Group PS. On the contrary, Group AS showed the highest results (11.34±3.07 mmol/L and 3.22±0.75% for blood glucose and drip loss, respectively), whereas the electrically stunned carp took an intermediate position (6.05±1.29 mmol/L and 2.29±0.43%). We conclude that percussive stunning leads to considerable reduction of stress at slaughter and better meat quality (lower drip loss), whereas asphyxia is unacceptable method due to the strong stress reaction and increased drip loss. Electrical stunning can be an effective method for stunning carp, but requires improvements of the electrical device to eliminate the repeated current application.

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“…One reason for the reduction of pH during or immediately after slaughter is the decomposition of glycogen followed by increasing values of lactic acid. Such a decrease usually results in damage to the flesh texture and a fall in the fish fillet quality as previously observed in some other species (Sattari et al, 2010;Wilkinson et al, 2008). The color of skin and fillets was affected by the pre mortem stress.…”

Section: Discussionmentioning

confidence: 70%

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Rahmanifarah¹,

Shábanpour²,

Sattari³

2011

Turk. J. Fish. Aquat. Sci.

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This study evaluates different pre-slaughter stunning methods for common carp (Cyprinus carpio L.) using behavioral responses and product quality investigations. A total of 32 fish were stunned using CO 2 , clove oil (CL), hypothermia via chilling (HY) and asphyxia (AS) in addition to a control group killed by a percussive blow to the head. Behavioral and quality measurements including pH, rigor mortis and flesh and skin color were used to determine the level of effects on behavior and quality. The results were indicative of aversive behavior associated to asphyxia, CO 2 and a cold shock (chilling). Flesh quality measurements revealed a rapid pH decline and earlier onset and resolution of rigor mortis in CO 2 and asphyxia group compared to clove oil and chilling groups. Using colorimetric assays of skin, asphyxia and CO 2 caused lighter, less red and yellower color with higher Hue. The asphyxia caused darker, yellower flesh with higher Hue and CO 2 caused lighter and yellower flesh with less reddish than other groups. The lowest flesh color saturation was observed in CO 2 group. Regarding to welfare issue and meat quality the less causative pre-slaughter method of aversive behavior which provides higher product quality is clove oil stunning.

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Industrial dry electro-stunning followed by chilling and decapitation as a slaughter method in Claresse® (Heteroclarias sp.) and African catfish (Clarias gariepinus)

Cited by 22 publications

References 16 publications

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

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