The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage

Álvarez, A.; Garcı́a, Benjamı́n Garcı́a; Garrido, María Dolores Pitarch; Hernández, Marta

doi:10.1016/j.aquaculture.2008.07.025

Cited by 50 publications

(28 citation statements)

References 27 publications

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“…Starving the fish for some days prior to slaughter is a common practise in the case of farmed fish, with the scope to delay spoilage by reducing the amount of faeces in the intestine. During the last decades, many authors have investigated the influence of starvation on flesh quality in different fish species such as S. aurata (Gines et al 2002;Alvarez et al 2008), Dentex dentex (Suarez & Cervera 2010), O. mykiss and Salmo trutta (Bayir et al 2014) but only a few of them focused on the induced oxidative stress. Alvarez et al (2008) exposed S. aurata to 24, 48 or 72 h of starvation and among others parameters they evaluated TBARS on fillets.…”

Section: Pre-slaughter Procedure: Starvation and Crowdingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

163

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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Section: Pre-slaughter Procedure: Starvation and Crowdingmentioning

confidence: 99%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

163

106

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“…The shelf life has been estimated at 13 to 16 days Kilinc et al, 2007;Alvarez et al, 2008;2012). This is due to the high content of polyunsaturated fatty acids which makes this product very susceptible to lipid oxidation during storage, a major cause of deterioration (Fraser and Sumar, 1998;Alvarez et al, 2012).…”

Section: Arqmentioning

confidence: 99%

Effect of ractopamine on the chemical and physical characteristics of pacu(Piaractus mesopotamicus) steaks

Oliveira

Leal

Mesquita

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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The objective was to evaluate the use of ractopamine (RAC) in the diet for pacu (Piaractus mesopotaminus) in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 -control; 11.25, 22.50, 33.75 and 45 ppm of RAC) and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P>0.05) the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P<0.05) the moisture content of the fillets in natura and lipid oxidation of samples stored for 12 days in the refrigerator or freezer for 60 days. The RAC in 11.25 ppm reduced (P<0.05) the lipid content, while 45 ppm reduced (P<0.05) the crude protein in the fillets. Considering only RAC, there was a linear increase (P<0.05) in the lipid content (P<0.05) and a linear reduction in crude protein and weight loss after cooking the fillets. There was a quadratic effect (P<0.05) on the ash content, weight loss and lipid oxidation in fillets stored in the refrigerator or freezer. A RAC dose of 33.75 ppm resulted in a lower lipid oxidation index. In conclusion, ractopamine at 11.25 ppm is effective for reducing the fat content in fillets of pacu, although it increases the formation of peroxides in samples kept in the freezer for longer than 60 days. At 33.75 ppm, ractopamine is effective in reducing the effect of oxidation during storage in the refrigerator or freezer.Keywords: fish, lipid oxidation, animal production, fillet quality (0,0 -controle; 11,25; 22,50; 33,75 RESUMO O objetivo foi avaliar a influência do uso de ractopamina na alimentação de pacus (Piaractus mesopotaminus) na fase de terminação sobre alguns parâmetros de qualidade dos filés. Trinta e cinco animais com peso de 0,868±0,168kg foram distribuídos em delineamento inteiramente ao acaso com cinco tratamentos

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“…Dentro de estos, la apariencia, el olor, sabor y la textura, han sido establecidos como los principales atributos de frescura (9,10); razón por la cual, el método sensorial es considerado como el más fiable para determinar la frescura del pescado en correlación con los métodos fisicoquímicos y microbiológicos (10,11).…”

Section: Introductionunclassified

Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

et al. 2015

Rev MVZ Córdoba

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Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3,5,8,11,14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 -11 days of storage whereas the ungutted red tilapia was rejected after 6 -9 days.Key words: Cold storage, fish, freshness, sensory evaluation (Source: USDA). RESUMENObjetivo. Desarrollar los esquemas del Método de Índice de Calidad (MIC) para la tilapia roja de piscifactoría eviscerada y sin eviscerar. Materiales y métodos. 40 especímenes de tilapia roja eviscerados y 40 sin eviscerar, fueron ubicados en cajas de polietileno expandido entre capas de hielo y almacenadas a 4°C; se realizaron muestreos los días 0, 3, 5, 8, 11, 14 y 17 para tilapia eviscerada, mientras en la tilapia sin eviscerar los días 0, 3, 6, 9, 11, 14 y 16; se conformó un panel de 8 expertos para la evaluación sensorial de tres ejemplares en cada día de muestreo; con los puntajes promedio de los atributos sensoriales propuestos en el esquema, se obtuvo el índice de calidad para la tilapia roja eviscerada y sin eviscerar en función del tiempo de almacenamiento en hielo. Resultados. Los esquemas del Método índice de Calidad desarrollados para tilapia roja entera eviscerada y sin eviscerar, obtuvieron valores máximos de Índice de Calidad de 21 y 29 puntos respectivamente, ajustados a un 4462 REVISTA MVZ CÓRDOBA • Volumen 20(1) Enero -Abril 2015 modelo lineal creciente con alta correlación entre el Índice de Calidad y el tiempo de almacenamiento en hielo. Conclusiones. Los esquemas del MIC desarrollados son útiles para determinar el nivel de deterioro y definir los tiempos de almacenamiento y consumo. En la tilapia roja eviscerada los panelistas rechazaron el pescado para consumo entre los días 8 y 11 de almacenamiento, mientras que para la tilapia sin eviscerar el producto fue rechazado entre los días 6 y 9 de almacenamiento.Palabras clave: Evaluación sensorial, frescura, pescado, refrigeración (Fuente: USDA). INTRODUCCIÓNEn América Latina la producción a escala industrial de especies como el salmón, trucha y tilapia ha registrado un notorio cre...

show abstract

The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage

Cited by 50 publications

References 27 publications

From farm to fork: lipid oxidation in fish products. A review

From farm to fork: lipid oxidation in fish products. A review

Effect of ractopamine on the chemical and physical characteristics of pacu(Piaractus mesopotamicus) steaks

Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

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