Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets

Jittinandana, Sitima; Kenney, P. Brett; Slider, S.D.; Mazik, Patricia M.; Bebak-Williams, Julie; Hankins, Joseph A.

doi:10.1111/j.1365-2621.2003.tb14114.x

Cited by 20 publications

(16 citation statements)

References 32 publications

(11 reference statements)

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“…Hansen and others () also evaluated the effects of long‐term stress and found the opposite to be true with a firmer fillet produced. Similar to what was observed following short‐term crowding stress, ante‐mortem handling resulted in a softening of Arctic char (Jittinandana and others ) and Atlantic salmon ( Salmo salar ; Erikson and others ) fillets. Temperature affected texture in raw Arctic char fillets, which were softer when fish were reared at 10 °C compared to those reared at 15 °C (Ginés and others ).…”

Section: Introductionsupporting

confidence: 64%

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Ciaramella

Kim

Avery

et al. 2016

Journal of Food Science

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Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P < 0.05). Control fillets (25 °C, >5 mg/L) were the least acceptable (P < 0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically.

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Section: Introductionsupporting

confidence: 64%

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Ciaramella

Kim

Avery

et al. 2016

Journal of Food Science

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“…Stress at slaughter resulted in higher ultimate pH in calves and adult cattle (Kenny et al, 1987;Lensink et al, 2001;Mounier et al, 2006), and in lambs, it increased the rate of pH decline and ultimate pH, as well as the ability of muscle to hold water (Simmons et al, 1997;Bray et al, 1989;Bond et al, 2004;Bond and Warner, 2007). Slaughter stress affected further flesh colour and texture in different fish species (Sigholt et al, 1997;Jittinandana et al, 2003;. Slaughter increases muscle activity as well as psychological stress and, at present, little is known of how behavioural and physiological responses interact to modify post-mortem muscle metabolism.…”

Section: Concluding Remarks and Possible Aims For Future Researchmentioning

confidence: 99%

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Terlouw

Arnould

Aupérin³

et al. 2008

Animal

168

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The present paper describes the main procedures used to slaughter fowl, pigs, calves and adult cattle, sheep, and farmed fish, starting on the farm and ending with the death of the animal at the abattoir. It reviews the currently known causes of stress, indicated by behavioural and physiological measurements on the animal level, and by post-mortem muscle metabolism. During the pre-slaughter period, psychological stress is due to changes of environment, social disturbances and handling, and physical stress is due to food deprivation, climatic conditions, fatigue, and sometimes pain. The exact causes of stress depend, however, on the characteristics of each species, including the rearing system. For fowl, bird catching and crating, duration and climatic conditions of transport and of lairage and shackling are the main known pre-slaughter stress factors. For pigs, stress is caused by fighting during mixing of pens, loading and unloading conditions, and introduction in the restrainer. Handling and novelty of the situation contribute to the stress reactions. For veal calves and adult cattle, disruption of the social group, handling, loading and sometimes unloading conditions, fatigue, novelty of the situation and for calves mixing with unfamiliar animals are known stress factors. Gathering and yarding of extensively reared lambs and sheep causes stress, particularly when shepherd dogs are used. Subsequent transport may induce fatigue, especially if sheep are commercialised through auctions or markets. In farmed fish, stress is predominantly related to environmental aspects such as temperature, oxygen, cleanliness of the water and, to a certain extent, stocking density and removal of the fish from the water. If transport and lairage conditions are good and their durations not too long, they may allow pigs, calves and adult cattle, sheep, and fish to rest. For certain species, it was shown that genetic origin and earlier experience influence reactions to the slaughter procedure. Stunning techniques used depend on the species. Pigs and fowl are mostly electrically or gas-stunned, while most adult cattle are stunned with a captive bolt pistol. Calves and sheep may be electrically stunned or with a captive bolt pistol. Various stunning methods exist for the different farmed fish species. Potential causes of stress associated with the different stunning procedures are discussed. The paper addresses further consequences for meat quality and possible itineraries for future research. For all species, and most urgently for fish, more knowledge is needed on stunning and killing techniques, including gas-stunning techniques, to protect welfare.

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“…Besides their impressive attributes that made them ideal for aquaculture (Fitzsimmons et al 2011), the wide adoption of intensive farming technologies is associated with high biomass yield per unit area as a result of higher stocking density is noted as one of the main factors responsible with their current global production success (Basha et al 2013;Chandra et al 2013). Nevertheless, intensive production practices tend to be more stressful for fish, resulting in fish with poor metabolism ability (Pankhurst et al 2008;Santos et al 2010), poor meat quality (Jittinandana et al 2003), and highly susceptible to diseases (Bulfon et al 2013). For example, streptococcal diseases have been reported to be the cause of high mortality and major economic losses in tilapia culture industry (Wu et al 2013), and this makes it hard for the fish farmers to achieve their maximum production yield.…”

Section: Introductionmentioning

confidence: 99%

Dietary Aloe vera improves plasma lipid profile, antioxidant, and hepatoprotective enzyme activities in GIFT-tilapia (Oreochromis niloticus) after Streptococcus iniae challenge

Gabriel

Qiang

et al. 2015

Fish Physiol Biochem

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The current study investigated the effects of dietary Aloe vera on plasma lipid profile status, antioxidant, and hepatoprotective enzyme activities of GIFT-tilapia juveniles under Streptococcus iniae challenge. Five dietary groups were designed including a control and 100 % Aloe powder incorporated into a tilapia feed at 0.5, 1, 2, and 4 %/kg feed, which were administered for 8 weeks. Fish fed dietary Aloe at 4 %/kg feed significantly reduced in total cholesterol, while triacylglycerol reduced (P < 0.05) in those fed 0.5, 2, and 4 % Aloe/kg feed compared to unsupplemented ones. High-density lipoprotein was significantly elevated in fish fed 0.5 and 1 % Aloe/kg feed compared to unsupplemented ones, and no significant changes (P > 0.05) were noted in low-density lipoprotein among test groups. Furthermore, high activities of superoxide dismutase, catalase, and glutathione peroxide in liver tissues were observed in Aloe-supplemented fish compared to unsupplemented ones, before and after S. iniae challenge (7.7 × 10(6) CFU cells/mL). Variations were also noted in malondialdehyde activity throughout the trial, but no significant difference (P > 0.05) was observed between groups. Meanwhile, Aloe-supplemented fish reduced serum aspartate and alanine aminotransferase (AST and ALT) activities before and after challenge. Based on the second-order polynomial regression analysis, dietary Aloe inclusion levels less than or equal to 1.88, 1.86, and 2.79 %/kg feed were determined to be suitable in improving plasma lipid profile status, antioxidant, and hepatoprotective enzyme activities in GIFT-tilapia in this study, respectively. Thus, A. vera extracts may be recommended as a tilapia feed supplement to enhance fish antioxidant and hepatoprotective capacities, especially during disease outbreaks.

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Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets

Cited by 20 publications

References 32 publications

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Dietary Aloe vera improves plasma lipid profile, antioxidant, and hepatoprotective enzyme activities in GIFT-tilapia (Oreochromis niloticus) after Streptococcus iniae challenge

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