Transport and Stunning Affect Quality of Arctic Char Fillets

Jittinandana, Sitima; Kenney, P. Brett; Mazik, Patricia M.; Danley, Melody; Nelson, C. D.; Kiser, R.A.; Hankins, Joseph A.

doi:10.1111/j.1745-4573.2005.09304.x

Cited by 16 publications

(12 citation statements)

References 30 publications

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“…The group subjected to Treatment 1 presented initial pH of 6.05, reaching 6.15 on the second day of storage, and decreasing to 6.09 on the fourth day. Similar behavior was observed by Jittinandana et al () on the second day of refrigerated storage of Arctic char, Salvelinus alpines , stunned by CO 2 . According to those authors, this fact was due to the effort to escape, which led to reduction in the muscle pH during the slaughter and after 24 h of storage, provoking an early rigor mortis .…”

Section: Resultssupporting

confidence: 86%

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

Cassol

Martins

Maciel

et al. 2015

J World Aquaculture Soc

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The objective of this study was to check the effect of different stunning methods on the meat quality of Pintado Amazônico, female Pseudoplatystoma fasciatum × male Leiarius marmoratus, stored on ice for 18 d. A total of 90 specimens (2.5 ± 0.45 kg and 58.21 ± 6.20 cm) were divided into three groups and subjected to stunning by: water saturated with CO 2 , hypothermia on ice, or asphyxia in air. Subsequently, samples were removed to be analyzed after (times) 0, 2, 4, 6, 8, 10, 12, 14, 16, and 18 d. At the established times, aerobic mesophilic heterotrophic microorganisms and aerobic psychrotrophic heterotrophic microorganisms were quantified, and the pH, total volatile base nitrogen, color (L*a*b*), and sensory traits were analyzed. The stunning method significantly affected (P < 0.05) the meat quality. The group stunned on ice showed the best results compared with the other treatments.

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Section: Resultssupporting

confidence: 86%

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

Cassol

Martins

Maciel

et al. 2015

J World Aquaculture Soc

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“…Stress in commercial salmon farming is also of great commercial importance as it may have severe detrimental effects on flesh quality, for example, meat firmness (Skjervold et al 2001), onset of rigor mortis and its duration, muscle pH, water holding capacity, increased soft texture, gaping and a shorter shelf life (Huss 1995, Thomas et al 1999, Skjervold et al 2001, Jittinandana et al 2005. From both the commercial and animal welfare point of view, it is important to understand the nature of the physiological changes that take place in fish metabolism and to implement appropriate measures to reduce their intensity (Kestin 1994, Pottinger 2001.…”

Section: Effects Of Commercial Live Transportation and Preslaughter Hmentioning

confidence: 99%

Effects of commercial live transportation and preslaughter handling of Atlantic salmon on blood constituents

et al. 2010

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RESUMENSe evaluaron los efectos de la cosecha con transporte en wellboat y el manejo ante mortem sobre los constituyentes sanguíneos relacionados al estrés en salmones (Salmo salar). Diez peces fueron muestreados en cada una de las seis etapas denominadas: centro; después de la carga; después del transporte; después de la descarga; después del reposo y después del bombeo hacia la planta procesadora. Se determinaron las concentraciones sanguíneas de cortisol, glucosa, lactato, sodio, cloruro y osmolalidad. En cada etapa, las concentraciones de los constituyentes sanguíneos analizados cambiaron de acuerdo con la severidad del tratamiento aplicado. Los resultados de este estudio indican que una de las etapas más estresantes fue el bombeo desde las jaulas de reposo hacia la planta de proceso. La concentración de todas las variables estudiadas disminuyó después de 24 horas en las jaulas de reposo, y todas, a excepción de la glucosa, aumentaron después de que los peces fueran bombeados a través del salmoducto desde las jaulas de reposo a la planta de proceso. Esto confirma que este último manejo es la etapa más estresante de las estudiadas durante este transporte comercial.

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“…The importance of ‘stress’ in commercial salmon farming lies in its effects on commercially important characteristics such as meat firmness (Skjervold and others 2001), the onset and duration of rigor mortis, muscle pH, water holding capacity, texture, gaping and shelf life (Huss, 1995, Thomas and others 1999, Skjervold and others 2001, Roth and others 2002, 2006b, Foucat and others 2004, Jittinandana and others 2005). From both a commercial and a welfare point of view, it is important to understand the nature of the adverse physiological changes in fish metabolism that result from stress during their handling and transport and to implement appropriate measures to reduce them (Kestin 1994, Pottinger 2001).…”

mentioning

confidence: 99%

Effects of well‐boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon

Gatica

Monti²,

Gallo

et al. 2008

Veterinary Record

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During the transport of salmon (Salmo salar), in a well-boat, 10 fish were sampled at each of six stages: in cages after crowding at the farm (stage 1), in the well-boat after loading (stage 2), in the well-boat after eight hours transport and before unloading (stage 3), in the resting cages immediately after finishing unloading (stage 4), after 24 hours resting in cages, (stage 5) and in the processing plant after pumping from the resting cages (stage 6). The water in the well-boat was at ambient temperature with recirculation to the sea. At each stage the fish were stunned percussively and bled by gill cutting. Immediately after death, and then every three hours for 18 hours, the muscle pH and rigor index of the fish were measured. At successive stages the initial muscle pH of the fish decreased, except for a slight gain in stage 5, after they had been rested for 24 hours. The lowest initial muscle pH was observed at stage 6. The fishes' rigor index showed that rigor developed more quickly at each successive stage, except for a slight decrease in rate at stage 5, attributable to the recovery of muscle reserves.

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Transport and Stunning Affect Quality of Arctic Char Fillets

Cited by 16 publications

References 30 publications

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

Effects of commercial live transportation and preslaughter handling of Atlantic salmon on blood constituents

Effects of well‐boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon

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