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

Abstract

The carbon monoxide stunning/slaughtering method could be applied to rainbow trout without detrimental effects on physical, chemical, or sensory characteristics of the fish flesh. © 2018 Society of Chemical Industry.

Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets

“…Rigor mortis onset depends on stress in the stunning phase and affects the appearance and evolution of the freshness of the fish 7,11,13 . According to GAM results, the RI evolution observed in the present trial was different among treatments ( P < 0.001) (Table 1), thus confirming previous evidence.…”

“…Among the stunning methods commonly utilized in aquaculture, electricity and ice slurry have been thoroughly studied 9,11‐13 . If applied correctly, electricity could be an efficient technique 11 .…”

Sensory evaluation of fresh/frozen mackerel products: A review

“…Different slaughter methods result in varied degrees of struggle and external stress, thus affecting the sensory quality of the mackerel. Methods of fish slaughter include death in ice slurry, electrical stunning and electrocution, carbon dioxide narcosis, knocking, and spiking (Bagni et al., 2002; Concollato et al., 2019; Huidobro et al., 2001; Marx et al., 1997; Poli et al., 2005; Sigholt et al., 1997; Zampacavallo et al., 2003). Electrocution is an efficient method but causes a violent reaction in the fish, resulting in the opening of the mouth and gills, blood spots in the muscles, and vertebral fractures (Marx et al., 1997).…”

Effects of stunning methods on pre rigor changes in rainbow trout (Oncorhynchus mykiss) reared at two different temperatures

“…Carbon monoxide is not widely applied in fish, but it has been used in animal euthanasia for long time (Smith 2001). Studies in Atlantic salmon (Bjørlykke et al 2011(Bjørlykke et al , 2013, tilapia (Mantilla et al 2008), and the early study of Concollato et al (2019) on rainbow trout (Oncorhynchus mykiss) suggest that CO can be an excellent fish sedative that does not elicit any visible stress response. Indeed, as previously reviewed by Concollato et al (2015), CO binds with strong affinity to the haem group of haemoglobin (Hb) and myoglobin (Mb) displacing oxygen and producing carboxy-haemoglobin (COHb) and carboxy-myoglobin (COMb), which cannot transport oxygen molecules.…”

“…Therefore, studying the CO effects on stress parameters (Concollato et al 2014) of Atlantic salmon and addressing their quality changes (Secci et al 2016), it was evident that CO treatment resulted in an increased level of catecholamines, an earlier onset of rigor mortis because of the rapid pH decrease in response to the lactate production, and higher drip losses compared to percussive stunned/killed fish. In addition, the CO treatment ensured the lowest yellowness index (b à ) to rainbow trout fillets during 7 days of refrigerated storage and the absence of textural attribute impairments even if CO treated trout fillets had a perceivable lowest odour intensity and a highest juiciness (Concollato et al 2019).…”