Abstract:BACKGROUND
Consumer interest in safeguarding animal welfare and increased demand for fresh aquatic products support the need to understand the effects of stunning methods used in aquaculture on the biochemical process affecting fish fillet quality.
The present paper aimed at comparing electrical stunning (ES) and cold shock (ICE) in Salmo carpio, an Italian endemic under‐investigated species. Rigor mortis evolution, fillet adenosine 5′‐triphosphate (ATP), shape, colour, pH and water holding capacity were asses… Show more
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