Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™

Erikson, Ulf; Lambooij, B.; Digre, Hanne; Reimert, H.G.M.; Bondø, Morten Steen; Vis, H. van der

doi:10.1016/j.aquaculture.2011.10.011

Cited by 38 publications

(48 citation statements)

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“…In sea bass, the evaluation of neural and behavioural responses and product quality after electric stunning for 10 s, followed by 15-20 min of chilling in sea water with flake ice (Lambooij et al 2008) indicated the death of the stunned fish and acceptable flesh quality, as evaluated by fillet pH and colour during a 10-day period of refrigerated storage. The results obtained with Atlantic cod strongly suggest that electrical stunning per se resulted in a drop of pH to a level typical for severely stressed cod, in partial depletion of the high-energy phosphates and in early onset of rigor mortis (Digre et al 2010;Erikson et al 2012).…”

Section: Introductionmentioning

confidence: 77%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/ killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single-or two-stage electrical stunning/ killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K 1 values were also evaluated during refrigerated storage until spoilage. The stunning/ killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single-or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible prerigor filleting remain to be studied in depth.

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Section: Introductionmentioning

confidence: 77%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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“…Desse modo, o pescado que passou por período de recuperação demorou mais a entrar e sair do rigor mortis, preservando melhor suas características organolépticas e com maior tempo de vida útil. Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum) ERIKSON et al, 2012). O rigor mortis é um índice essencial para o monitoramento da qualidade do pescado, já que esse índice pode determinar o tempo de vida útil da matéria-prima.…”

Section: Resultsunclassified

“…Vários autores afirmam que o estresse sofrido antes do abate acelera a entrada do rigor mortis (SIGHOLT et al, 1997;THOMAS et al, 1999;KRISTOFFERSEN et al, 2006;PEDRAZANI et al, 2007;RIBAS et al, 2007;DIGRE et al, 2011;ERIKSON et al, 2012). Os peixes que são submetidos ao estresse pré-abate gastam suas reservas energéticas durante determinado estímulo ambiental adverso ao equilíbrio fisiológico dos animais.…”

Section: Resultsunclassified

“…Ocorre que o estresse pré-abate exaure as reservas de glicogênio do músculo e do fígado, acelerando ainda mais o estabelecimento do rigor mortis, como observado no tambaqui. Erikson et al (2012), estudando o efeito do estresse do pré-abate em bacalhau sobre a resolução do rigor mortis, observaram que os peixes que foram submetidos ao estresse entraram e saíram de rigor mais rapidamente, de maneira semelhante ao observado neste trabalho. Resultados semelhantes também foram encontrados para "salmão do Atlântico" que, quando submetidos ao estresse pré-abate, mostraram aceleração na entrada do rigor mortis (ERIKSON, 2011).…”

Section: Resultsunclassified

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Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum)

Mendes

Inoue

Jesus

2015

Braz. J. Food Technol.

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ResumoO presente trabalho avaliou a influência do estresse pré-abate e do método de abate sobre o rigor mortis do tambaqui durante armazenamento em gelo. Foram estudadas respostas fisiológicas do tambaqui ao estresse durante o pré-abate, que foi dividido em quatro etapas: despesca, transporte, recuperação por 24 h e por 48 h. Ao final de cada etapa, os peixes foram amostrados para caracterização do estresse pré-abate por meio de análises dos parâmetros plasmáticos de glicose, lactato e amônia e, em seguida, os peixes foram abatidos por hipotermia ou por asfixia com gás carbônico para o estudo do rigor mortis. Verificou-se que o estado fisiológico de estresse dos peixes foi mais agudo logo após o transporte, implicando numa entrada em rigor mortis mais rápida: 60 minutos para tambaquis abatidos por hipotermia e 120 minutos para tambaquis abatidos por asfixia com gás carbônico. Nos viveiros, os peixes abatidos logo após a despesca apresentaram estado de estresse intermediário, sem diferença no tempo de entrada em rigor mortis em relação ao método de abate (135 minutos). Os peixes que passaram por recuperação ao estresse causado pelo transporte em condições simuladas de indústria apresentaram entrada em rigor mortis mais tardia: 225 minutos (com 24 h de recuperação) e 255 minutos (com 48 h de recuperação), igualmente sem diferença em relação aos métodos de abate testados. A resolução do rigor mortis foi mais rápida nos peixes abatidos após o transporte, que foi de 12 dias. Nos peixes abatidos logo após a despesca, a resolução ocorreu com 16 dias e, nos peixes abatidos após recuperação, com 20 dias para 24 h de recuperação ao estresse pré-abate e 24 dias para 48 h de recuperação, sem influência do método de abate na resolução do rigor mortis. Assim, é desejável que o abate do tambaqui destinado à indústria seja feito após período de recuperação ao estresse, com vistas a aumentar sua passagem em rigor mortis. Palavras-chave: Colossoma macropomum; Manejo; Metabolismo;Processamento. SummaryThe present work evaluated physiological stress responses of tambaqui to transport and their consequences to rigor mortis of fish slaughtered by hypothermia or by carbon dioxide asphyxia. Fishes were submitted to experimental transport to evaluate four fish stress stages before slaughter: post-harvest, after transport, after 24 h and 48 h recoveries. Fish stress after transport was the most acute, and fish slaughtered after that by hypothermia had the quickest rigor mortis onset: 60 min, while fish slaughtered by asphyxia had rigor mortis onset in 120 min. Fish slaughtered just after harvest had rigor mortis onset in 135 min for both slaughter methods (hypothermia or asphyxia). Fishes recovered from transport stress had slower rigor mortis onset: 225 min and 255 min after 24 h and 48 h recovery, respectively, for both slaughter method. No influence from slaughter method was observed on rigor mortis resolution in all the fish. Rigor mortis of fish slaughtered after transport ended in 12 days. Rigor mortis of fish slaughtered after har...

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“…Erikson and colleagues used electric current to stun Atlantic codfish grown in farms before processing. Results showed that the fish would be killed if they remained exposed to the same power level for longer than 15 seconds [7]. Franssen and colleagues were partially successful in their use of electric fish capture methods in the San Juan River, New Mexico, and Utah to reduce (or eliminate) the density of the non-native species of fish [8].…”

Section: Introductionmentioning

confidence: 98%

Untitled

2017

Teh. vjesn.

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Original scientific paper Juvenile fishes which have economic value in Eğirdir Lake, the fourth largest lake in Turkey according to its size, are killed due to electric water pumps used for the purpose of irrigation and drinking water. In this study, an electric fish barrier was designed to keep fish away from withdrawal points of electric water pumps. Results were tested in laboratory conditions. Each experiment was performed in triplicate using 30 fish (that is, the total number of fish used for each experiment was 90). Analysis of variance (ANOVA) was used to evaluate the results by using SPSS program. The experimental results demonstrated that the 50 V/10 Hz value cannot be used because of the adverse effects. 20 V/10 Hz and 35 V/10 Hz values are suitable to keep fish away from the barriers. Keywords: electric field; fish barrier; fish directing; fish repellent; microcontroller Električna barijera za zaštitu malih šarana u jezeru EğirdirIzvorni znanstveni članak Sitna riba od ekonomske vrijednosti u jezeru Eğirdir, četvrtom po veličini u Turskoj, ubija se električnim vodenim pumpama koje se koriste za navodnjavanje i vodu za piće. U ovom je radu konstruirana električna barijera koja ribu drži dalje od crpilišta električnih vodenih pumpi. Rezultati su provjeravani u laboratorijskim uvjetima. Svaki je eksperiment ponovljen tri puta s 30 riba (odnosno, ukupan broj riba za svaki eksperiment bio je 90). Rezultati su se provjeravali analizom varijance (ANOVA) uz primjenu SPSS programa. Eksperimentalni rezultati su pokazali da se vrijednost 50 V/10 Hz ne može koristiti zbog negativnih učinaka. Kao barijera za ribu odgovarajuće vrijednosti su 20 V/10 Hz i 35 V/10 Hz.

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Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™

Cited by 38 publications

References 37 publications

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Influência do estresse causado pelo transporte e método de abate sobre o rigor mortis do tambaqui (Colossoma macropomum)

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