Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

Abstract

The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry.

Effect of mechanical separation process on lipid oxidation in European aquacultured sea bass, gilthead sea bream, and rainbow trout products

“…PUFAω6 fraction was strongly negatively correlated with primary and secondary oxidation products (CDs: p<0.01; TBARS: p<0.05), whereas ω3 FAs were strongly positively related to CDs (p<0.01) and TBARS (p<0.01). These correlations were in line with the correlation found by Secci et al (2015). Indeed, ω3 fatty acids contribute to quality deterioration and decreases marketability of fish products leading to a major lipid oxidation.…”

Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss)

“…Data in the literature indicate that stress during slaughter decreases the oxidative stability of farmed rainbow trout after 165 days of storage at −10 °C . In contrast, no effects of the stunning/killing procedures on lipid oxidation were observed on Nile tilapia and on farmed Atlantic salmon fillets – the latter stored for 14 days at 4 °C . Concerning protein oxidation, the authors found that stunning/slaughtering procedures had no effect on myofibrillar proteins, such as myosin, after 5 months at −18 °C.…”

“…Furthermore, carbon monoxide is an emerging stunning/slaughtering procedure (CO), which has been successfully tested on Atlantic salmon ( Salmo salar Linnaeus 1758) and rainbow trout . In both trials, CO clearly improved animal welfare when compared to the common methods such as percussion or asphyxia in air.…”

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

“…Although three fish group showed lower values, AI and TI of wild and cultured brown trouts were higher than that of Atlantic salmon (P<0.05). Secci et al (2015) reported that AI and TI values for Atlantic salmon were respectively 0.22 and 0.13. The AI values were the same as current study.…”