Quality consequences of bleeding fish after capture

Olsen, Svein Ottar; Joensen, Sjúrður; Tobiassen, Torbjørn; Heia, Karsten; Akse, Leif; Nilsen, Heidi

doi:10.1016/j.fishres.2014.01.011

Cited by 39 publications

(35 citation statements)

References 21 publications

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“…This focus has also been motivated by the potential improvements in flesh quality that are achieved from rapid slaughter and bleeding of fish for human consumption (Olsen et al . , ). However, developments in slaughter have yet to address commercially feasible methods for culling the very large numbers of fish that are caught and processed together in some fisheries.…”

Section: Sound Food Supplymentioning

confidence: 99%

Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment

et al. 2016

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Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment AbstractFisheries and aquaculture production, imports, exports and equitability of distribution determine the supply of aquatic food to people. Aquatic food security is achieved when a food supply is sufficient, safe, sustainable, shockproof and sound: sufficient, to meet needs and preferences of people; safe, to provide nutritional benefit while posing minimal health risks; sustainable, to provide food now and for future generations; shock-proof, to provide resilience to shocks in production systems and supply chains; and sound, to meet legal and ethical standards for welfare of animals, people and environment. Here, we present an integrated assessment of these elements of the aquatic food system in the United Kingdom, a system linked to dynamic global networks of producers, processors and markets. Our assessment addresses sufficiency of supply from aquaculture, fisheries and trade; safety of supply given biological, chemical and radiation hazards; social, economic and environmental sustainability of production systems and supply chains; system resilience to social, economic and environmental shocks; welfare of fish, people and environment; and the authenticity of food. Conventionally, these aspects of the food system are not assessed collectively, so information supporting our assessment is widely dispersed. Our assessment reveals trade-offs and challenges in the food system that are easily overlooked in sectoral analyses of fisheries, aquaculture, health, medicine, human and fish welfare, safety and environment. We highlight potential benefits of an integrated, systematic and ongoing process to assess security of the aquatic food system and to predict impacts of social, economic and environmental change on food supply and demand.Keywords Ethics, food safety, food security, food system, health, sustainability F I S H and F I S H E R I E S , 2016, 17, 893-938Received 16 Nov 2015 Accepted 21 Jan 2016 Introduction 894The aquatic food system 898Wild-capture fisheries 898Aquaculture production 899Critical elements of food security 900 Sufficient food supply 901Sufficiency of UK supply: production and consumption 901Global production and consumption 903Safe food supply 904 Biological hazards 904Pathogens of human concern 904Marine biotoxins 906 Chemical hazards 906 Contaminants and veterinary residues 906Radiation hazards 908 Sustainable food supply 908Wild-capture fisheries 909Aquaculture production 914Relative impacts of fishing and aquaculture 915Processing 915 Drivers of sustainability 916Shockproof food supply 917Risks to wild-capture production 917Risks to aquaculture production 919Risks to supply chains 920 Sound food supply 921Social welfare and ethics 922Environmental welfare and ethics 924Animal welfare and ethics 925 Food authenticity 926Conclusions 927Acknowledgements 931References 931 IntroductionFood f...

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Section: Sound Food Supplymentioning

confidence: 99%

Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment

et al. 2016

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“…Appropriate handling and storage are important to keep the quality of fish at a high level after capture (Hopper et al, 2003). Fish were correctly bled, which reduces the blood remains in the flesh and improves the fillet whiteness (Ashie, Smith, Simpson, & Haard, 1996;Roth, Torrissen, & Slinde, 2005;Olsen et al, 2014).…”

Section: Processed Fish-damage-indexmentioning

confidence: 99%

“…Among the parameters that matter on the quality value of the raw material such as environmental variations or handling and storage methods, capture procedure, especially soak time, is a controllable parameter (Esaiassen et al, 2013;Olsen et al, 2014;€ Ozogul & € Ozogul, 2004;€ Ozyurt et al, 2007). It might be an advantage for the fishermen to soak for long time periods to maximize catch per unit effort, but previous experiments have shown that the proportion of dead fish and degree of damage increase with the soak time (Acosta, 1994;Hickford & Schiel, 1996;Hopper et al, 2003;Petrakis et al, 2010;Santos et al, 2002;Suuronen et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Testing the effect of soak time on catch damage in a coastal gillnetter and the consequences on processed fish quality

et al. 2016

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N. (2016). Testing the effect of soak time on catch damage in a coastal gillnetter and the consequences on processed fish quality. Food Control, 70, 310-317. DOI: 10.1016/j.foodcont.2016 ABSTRACTThis study aims at testing how to improve catch quality aboard a coastal gillnetter by looking at an easily controllable parameter known to have an effect on the degree of fish damage, soak time, and investigating if the registered damages on whole fish have an effect on processed products such as fillets. Plaice (Pleuronectes platessa) was captured with commercial gillnets soaked for 12 and 24 hours. Damages were assessed using semiquantitative indices of individual fish condition gathered in a Catch-damage-index for onboard fish and a Processed fish-damage-index for whole, skinned and filleted plaice processed at a land-based factory. Cumulative link mixed modelling allowed the estimation of the size of effects. Damage in fish was significantly more likely for longer soak times but effects were comparable to those of fish length and between-sets, making a change in soak time not so substantial for improving plaice quality in coastal gillnetting. Damage in fish was significantly more likely for whole than filleted fish, but there was substantial heterogeneity among fish. Severe damage in whole fish may not matter in filleted fish whereas some damage may only be visible at the fillet level.

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“…Factors known to contribute to bruising include crowding in nets, meshing, barotrauma, handling practices, method of exsanguination, and lipid oxidation (e.g. Huss, 1995;Ruff et al, 2003;Olsen et al, 2014). Bruising is observed when physical or physiological trauma causes blood vessels to rupture and blood residue to pool in certain locations.…”

Section: Introductionmentioning

confidence: 99%

“…Grunwald and Richards, 2006;Lefèvre et al, 2008;Johnsen et al, 2011;Rotabakk et al, 2011;Olsen et al, 2013). Spectroscopy and/or image analysis software has been used to characterize discolouration (and other defects, such as gaping and nematodes) in herring Clupea harengus (Roth et al, 2007), Atlantic cod Gadus morhua (Heia et al, 2007;Sivertsen et al, 2011;Olsen et al, 2014) and various salmon species (Zydlewski et al, 2008;Erikson et al, 2010;Balaban et al, 2011). The benefits of image analysis include objectivity, as well as the ability to create a reliable baseline from which to compare later research to detect the impact of changes to processing techniques.…”

Section: Introductionmentioning

confidence: 99%

Bruising patterns in commercially harvested yellowtail flounder (Limanda ferruginea)

et al. 2015

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a b s t r a c tFillet discolouration, commonly known as bruising, is an unintended and undesirable consequence in many commercial fishing operations. The purpose of this study was to develop a method to objectively measure and characterize the size and location of discolouration patterns that are currently observed in the fillets of commercially harvested yellowtail flounder (Limanda ferruginea) on the east coast of Canada. To accomplish this, an image processing program was developed to analyse fillet discolouration patterns. Total discoloured area and percent fillet coverage were measured and compared to total bruise weight and percent bruise weight attained from manual assessment. Results revealed that bruising was evident in 86.5% of the fish sampled. Of all the parameters measured, fish weight was the only parameter correlated with bruise weight. Bruise area ranged from 0 to 124.5 cm 2 , with a mean of 12.1 cm 2 (s.d. = 21.4), and accounted for an average of 4.3% of fillet area. Bruises were not uniformly distributed on any of the fillet sides. Results revealed a strong tendency for bruising to occur at the anterior dorsal region of the fillet, commonly known as the "nape". Functional explanations for this finding are provided, including recommendations for future research.

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Quality consequences of bleeding fish after capture

Cited by 39 publications

References 21 publications

Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment

Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment

Testing the effect of soak time on catch damage in a coastal gillnetter and the consequences on processed fish quality

Bruising patterns in commercially harvested yellowtail flounder (Limanda ferruginea)

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