Live chilling of Atlantic salmon (Salmo salar) combined with mild carbon dioxide anaesthesia

Erikson, Ulf; Hultmann, Lisbeth; Steen, Jan Erik

doi:10.1016/j.aquaculture.2005.05.013

Cited by 50 publications

(40 citation statements)

References 40 publications

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“…However, the use of the chosen gas mixture was able to produce a 14-day shelf life, which was better than both methods with electric stunning. However, even if the moderate CO 2 addition in the IW70N treatment caused a lesser adverse reaction compared with previous studies where higher levels of this gas were utilised (Kestin et al 1995;Robb 2001;Poli et al 2004;Erikson et al 2006), the overall results do not appear particularly promising. The actual level of welfare loss in the different stunning/killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop during the pre-rigor filleting remain to be studied in depth.…”

Section: Quality Indicatorsmentioning

confidence: 59%

“…The additional gas mixture in ice-water produced a 40 % reduction of the time needed to obtain fish stunning/killing with the same shelf life in comparison to IW method but also caused higher values of lactic acid at 5 h after death, lower pH and ATP values and decreased duration for A class freshness. A combination of live chilling in ice slurry and the use of moderate levels of dissolved carbon dioxide is considered better than the traditional carbon dioxide narcosis using CO 2 saturated water (Erikson et al 2006) and shortens the time required to stun fish (Poli et al 2004(Poli et al , 2005. The performance of the methods with the gas mixture can most likely be justified by the rapid movement of the fish in the first minutes of the stunning.…”

Section: Quality Indicatorsmentioning

confidence: 99%

“…The CO 2 dissolved in water exerts a lowering effect on blood pH, and, in this way, a toxic effect on the brain (Kestin et al 1995). A combination of live chilling in ice slurry and the use of moderate levels of dissolved carbon dioxide is considered better than the traditional carbon dioxide narcosis using CO 2 -saturated water (Poli et al 2004(Poli et al , 2005Erikson et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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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: Quality Indicatorsmentioning

confidence: 59%

Section: Quality Indicatorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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“…Live chilling has been used to immobilise fish before killing them with other techniques. In this case, salmon were kept in oxygenated, chilled sea water and then carbon dioxide stunned (Erikson et al, 2006;Roth et al, 2006). Similarly, eels could be rendered unconsciousness immediately and until death by applying electricity in combination with nitrogen gas to the water ( Van de Vis et al, 2003).…”

Section: Farmed Fishmentioning

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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“…avoiding pain and suffering (Anonymous, 2009a). This is the reason why a number of recent studies have been conducted to establish effective stunning/slaughter methods for fish (Erikson et al, 2006;Lambooij et al, 2010;Llonch et al, 2012) and to assess their impact on fish meat quality (Kiessling et al, 2004;Roth et al, 2007;Rahmanifarah et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

Daskalova¹,

Pavlov²

2015

BJVM

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Percussive and electrical stunning are the most promising methods in terms of rendering fish unconscious prior to slaughter. The aim of this study was to determine the effect of these two stunning methods on postmortem muscle changes and meat quality of common carps. The experimental fish were stunned either by percussion (Group 1) or by electrical current application (Group 2), both followed by immediate decapitation. Muscle pH was measured at different time intervals to assess the postmortem metabolic changes, whereas meat colour, drip loss and water activity were used as quality parameters. The fish in Group 1 showed slightly accelerated postmortem muscle metabolism, higher redness (a*) and yellowness (b*) colour values and lower water activity. Percentage of drip loss after 4 days of storage at 4 °C did not differ significantly between the two groups. Based on the obtained results we concluded that both tested stunning methods were not associated with high levels of stress and significant detrimental effect on the meat quality of common carps.

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Live chilling of Atlantic salmon (Salmo salar) combined with mild carbon dioxide anaesthesia

Cited by 50 publications

References 40 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

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

Effect of two stunning methods on postmortem muscle pH and meat quality of common carp (Cyprinus carpio L.)

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