Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tshawytscha)

Jerrett, Alistair; Stevens, Joe B.; Holland, Alex

doi:10.1111/j.1365-2621.1996.tb13149.x

Cited by 66 publications

(45 citation statements)

References 16 publications

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“…However, methods as AQUI-S TM , described as a method that does not cause immediately loss of consciousness, could be applied. AQUI-S TM , a food-grade fish anaesthetic with iso-eugenol as the active ingredient, has been associated with reduced muscle activity prior to killing which in turn results in good flesh quality [9,10]. However, there are concerns that fish anaesthetised with AQUI-S TM could be tainted with a clove oil flavour [3].…”

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

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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: 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

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“…Electric trial stimulation is becoming more widely used to fatigue the muscles in fish in order to gain more understanding how anaerobic muscle activity affects the flesh quality for species like Chinook salmon (Oncorhynchus tshawytscha) (Fletcher et al 1997;Jerrett et al 1996, rainbow trout (Oncorhynchus mykiss) (Robb et al 2000) and Atlantic salmon (Salmo salar) (Roth et al 2006(Roth et al , 2008. Electrical stimulation of muscle tissue causes a rapid depletion of high energy phosphogenes like adenosine triphosphate (ATP) and phosphocreatine (PCr) (Proctor and McLoughlin 1992;Chiba et al 1990) followed by acidification of the muscle, rapid onset of rigor mortis (\2 h), loss of colour and pronounced gaping (Fletcher et al 1997;Jerrett et al 1996Robb et al 2000;Roth et al 2006Roth et al , 2008.…”

Section: Introductionmentioning

confidence: 99%

The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot

et al. 2009

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In order to test seasonal, rearing, maturing and anaerobic muscle activity effect on the flesh quality of turbot (Scophthalmus maximus) a total of 80 farmed turbot from three different strains from reared under natural or continuous light were killed by a percussive blow to the head in November (winter, Icelandic strain), March (spring, Portuguese strain) and June (summer, domesticated strain (France turbot)). To test the effect of anaerobic muscle activity, 10 fish were on each occasion pre rigor filleted, where one fillet was used as a control, while the other fillet was electrically stimulated using a squared 5 Hz, 10 V pulsed DC for 3 min. All pre rigor fillets were measured for pH, weighed, wrapped in aluminum foil and stored in polystyrene boxes with ice. After 7 days of storage the fillets were measured instrumentally for pH, drip loss, colour (CIE L* a* b*) and texture properties such as hardness and shear force, while fillet shrinkage and colour (RBG) were evaluated with computer imaging on photographs from a standard lightbox. Results showed that softness of the flesh was mainly influenced by factors associated with growth, such as season, photoperiod and maturation. Anaerobic muscle activity simulated with electrical stimulation caused an increase in drip loss (\1%) and loss of shear force 123Aquacult Int (2010( ) 18:461-474 DOI 10.1007 (\4%), but had no effect on hardness or fillet shrinkage. Computer imaging revealed that muscle contractions related to the electrical stimulus forced out blood from the fillet causing less reddishness for the entire storage period. We conclude that a pH drop upon slaughter associated with anaerobic muscle activity has a minor effect on the flesh quality in the short run, while seasonal/alternatively genetic effects are predominant.

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“…It has been demonstrated that vigorous activity during the capture of BFT affects the meat quality [11]. To avoid activity, a new slaughtering system is being used; this entails administration of an electrical discharge by an electronic device [13], causing instantaneous death and considerably reducing the activity and stress of tuna.…”

Section: Introductionmentioning

confidence: 99%

“…To avoid activity, a new slaughtering system is being used; this entails administration of an electrical discharge by an electronic device [13], causing instantaneous death and considerably reducing the activity and stress of tuna. Otherwise, this would result in anaerobic metabolism with a rapid decrease in the pH value of the meat as a consequence of high acid lactic production [12]; this builds up in the tuna muscle, leading to the appearance of Yake, which affects muscle strength and can cause the meat to break up more easily in movement [11].…”

Section: Introductionmentioning

confidence: 99%

Automatic Inspection System for Quality Evaluation of Fresh Tuna Meat

Mateo

Soto

Villarejo

et al. 2007

2007 IEEE International Symposium on Industrial Electronics

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This paper describes an Automated VisualInspection System SIVATUN" for quality control of Tuna Meat which automate manual inspection operation. Depending on whether tuna are reared in cages or in the open sea and depending on the method of capture (electroslaughtering, shooting, etc.), differences are observed and changes take place in the organic nature of Blue Fin Tuna (Thunnus Thynnus) meat, affecting appearance and quality. These changes are caused by an increase and accumulation of lactate, which negatively affects the quality. This drop in quality translates into loss of value of the meat in Japanese tuna markets (Tsukiji market and Sashimi market are the main destinations of tuna captured off the southeast coast of Spain). In order to evaluate these changes, Japanese experts are employed to carry out visual inspections, which therefore constitute a subjective assessment. This paper describes the development of an automated visual inspection system that can analyze, model and detect these changes. The ultimate aim is to establish quality indicators and classifiers that will accompany tuna meat from the time of capture and so make it possible to track this product in the main tuna meat export markets. In this way we can establish a connection between variation of tuna meat quality and the feeding and slaughtering methods used, thus providing feedback to the fattening and slaughtering processes so as to improve the global quality of Blue Fin Tuna catches.

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Tensile Properties of White Muscle in Rested and Exhausted Chinook Salmon (Oncorhynchus tshawytscha)

Cited by 66 publications

References 16 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

The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot

Automatic Inspection System for Quality Evaluation of Fresh Tuna Meat

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