Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry

López-Cánovas, A.E.; Cabas, Isabel; Ros−Chumillas, María; Navarro−Segura, Laura; López−Gómez, Antonio; García‐Ayala, Alfonsa

doi:10.1016/j.aquaculture.2019.02.003

Cited by 18 publications

(12 citation statements)

References 22 publications

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“…Our previous work showed that using 10 and 15 mg CEO+β-CD crushed ice during stunning/slaughtering promoted a decrease in plasmatic glucose levels, which confirm CEO+β-CD ice decreases the stress in fish at slaughtering (López-Cánovas et al., 2019). Furthermore, the results of the current work showed that application of CEO+β-CD crushed ice during stunning/slaughtering with or without using CBG+β-CD crushed ice during ice storage, improved the quality and freshness of seabream and extended its shelf-life.…”

Section: Resultsmentioning

confidence: 57%

“…It was used normal crushed ice (without EOs+β-CD), and crushed ice including CEO inclusion complex in β-CD (CEO+β-CD) in two concentrations: 10 and 15 mg CEO/kg ice. The stunning/slaughtering of seabream was conducted as described in López-Cánovas et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

“…As far as our knowledge is concerned, the use of nanoencapsulated EOs embedded in ice (EOs+β-CD ice) for storage of fresh whole fish in ice has not been studied. Thus, this work characterizes the quality consistency of the newly prepared EOs+β-CD and also studies the use of EOs+β-CD ice for ice-storage of fresh seabream to improve its freshness quality and shelf-life, and in combination or not with the use of clove EOs (CEO) nanoencapsulated in β-CD, and embedded in ice, for stunning and slaughtering of farmed seabream and for decreasing its stress, as described in López-Cánovas et al. (2019).…”

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Navarro−Segura

Ros−Chumillas

López-Cánovas

et al. 2019

Heliyon

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Ice containing essential oils (EOs) nanoencapsulated in β-cyclodextrins (β-CD) (named as EOs+β-CD ice) was used for stunning/slaughtering by hypothermia in ice slurry, and for ice storage of gilthead seabream. Clove essential oil (CEO) was used at fish stunning/slaughtering, while ice storage of whole fish was performed using a combination of carvacrol, bergamot and grapefruit EOs (CBG). Inclusion complexes CBG+β-CD were characterized, and antimicrobial effect was also evaluated. The kneading method used to form inclusion complexes with CBG showed a good complexation efficiency. Microbial, physical-chemical and sensory analyses were carried out to assess the quality changes of fresh whole seabream during ice storage at 2 °C for 17 days. Results (microbial, chemical and sensorial) indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice (in low doses of 15 mg/kg ice for stunning, and 50 mg/kg ice for ice storage) improved the quality of fresh fish and extended the shelf-life up to 4 days.

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Section: Resultsmentioning

confidence: 57%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Navarro−Segura

Ros−Chumillas

López-Cánovas

et al. 2019

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“…Esta técnica de conservación puede ser optimizada para prolongar la vida útil de los productos frescos mediante su combinación con agentes naturales, como son los aceites esenciales (AEs), debido principalmente a sus propiedades antimicrobianas y antioxidantes. Además, los AEs son considerados como una buena alternativa a los conservantes químicos para la industria alimentaria (Hassoun and Emir-Çoban, 2017;López-Cánovas et al, 2019).…”

Section: Introductionunclassified

“…Por otro lado, el sacrificio de las doradas es un tema de bastante interés porque se ha probado que el pez sufre durante su muerte. De esta manera, se han realizado estudios en los que se ha manifestado que un aturdimiento de los peces previo al sacrificio disminuye los niveles de estrés y sufrimiento como se describe López-Cánovas et al (2019).…”

Section: Introductionunclassified

Optimización del envasado y conservación refrigerada de dorada (Sparus aurata) fresca de acuicultura, entera y fileteada

Segura¹

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Chumillas, Directores de la Tesis doctoral "Optimización del envasado y conservación refrigerada de dorada (sparus aurata) fresca de acuicultura, entera y fileteada" INFORMA:Que la referida Tesis Doctoral, ha sido realizada por Dª. Laura Navarro Segura, dentro del Programa de Doctorado Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario, dando nuestra conformidad para que sea presentada ante el Comité de Dirección de la Escuela Internacional de Doctorado para ser autorizado su depósito. Informe positivo sobre el plan de investigación y documento de actividades del doctorando/a emitido por el Director/ Tutor (RAPI).La rama de conocimiento en la que esta tesis ha sido desarrollada es:

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Effects of different slaughtering methods on the energy metabolism, apoptosis process and quality of grouper (Epinephelus fuscoguttatus) during cold storage at 4 °C

Zhao,

Xu,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe aquatic processing industry is increasingly aware of the need to ensure that slaughtering is carried out under high welfare standards, so there is a need to explore the impact of slaughter methods on fish fillets. This study aimed to investigate the effects of different slaughtering methods (M1, lethality by hammering; M2, gas mixture causing death; M3, lethality by clove oil anesthesia + ice slurry; M4, lethality by ice slurry; M5, lethality by gradient cooling) on the energy metabolism, apoptosis and flesh mass in grouper (Epinephelus fuscoguttatus).RESULTSTherefore, 120 fish (24 per treatment) were slaughtered by the five methods. The results showed that the succinate dehydrogenase (SDH) enzyme activity of M5 sample was higher. The serum glucose level of M2 samples and DAPI staining fluorescence of M2 samples were the highest, indicating that the stress response of M2 was strong. In addition, the texture, pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) and K value results showed M5 samples had better flesh quality.CONCLUSIONGradient cooling lethality had the least effect on oxidative damage and apoptosis in grouper during cold storage as the gradient cooling lethality had the least effect on antioxidant enzyme activities. © 2024 Society of Chemical Industry.

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Nanoencapsulated clove essential oil applied in low dose decreases stress in farmed gilthead seabream (Sparus aurata L.) during slaughter by hypothermia in ice slurry

Cited by 18 publications

References 22 publications

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Optimización del envasado y conservación refrigerada de dorada (Sparus aurata) fresca de acuicultura, entera y fileteada

Effects of different slaughtering methods on the energy metabolism, apoptosis process and quality of grouper (Epinephelus fuscoguttatus) during cold storage at 4 °C

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