The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)

Tulli, Francesca; Fabbro, Astrid; D’Agaro, Edo; Messina, Maria; Bongiorno, Tiziana; Venir, Elena; Lippe, Giovanna; Tibaldi, E.; Stecchini, Mara Lucia

doi:10.1007/s13197-015-1829-9

Cited by 17 publications

(3 citation statements)

References 29 publications

(33 reference statements)

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“…In addition, contraction and muscle structure may cause this condition (Torres de Souza Rodrigues et al, ). It has also been reported that actin is degraded due to death time and stunning technique (Tulli et al, ).…”

Section: Resultsmentioning

confidence: 97%

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Isık

Atamanalp

Alak

2019

Journal of Food Safety

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In this study, the relationship between stunning techniques and protein oxidation which are accepted as the main cause of food spoilage was investigated. For this purpose, the antioxidant status, in vivo myofibrillary protein (MP) oxidation and sensitivity, and postmortem oxidation (inducted with hydroxyl radical system) of rainbow trout (Oncorhynchus mykiss) fillets killed by hitting to head (T1), neck crushing (T2), and convulsion (T3) methods, were investigated. Statistically significant differences (p < .05) were found among all parameters examined and it was observed that the most stressing technique was the convulsion method. It was determined that in protein profiles myosin were influenced too much from stunning technique and in actin observed oxidation-induced reductions. Reductions in S-S and S-H were also found to be increased in carbonyl concentrations, but the most effective values in both processes were determined by the convulsive technique. Our results show that shortterm stunning techniques (hitting to head, neck crushing) give better meat quality results in terms of O. mykiss welfare and low MP oxidation rates. In general, we can say that T3 group fillets are more sensitive to oxidative damage, while T1 and T2 groups give better results in maintaining meat quality with low MP oxidation rates.

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Section: Resultsmentioning

confidence: 97%

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Isık

Atamanalp

Alak

2019

Journal of Food Safety

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“…The characteristics of the post-rigor stage depend on the fish species and temperature. The viscosity and WHC of muscle tissue were significantly lower in sea bass treated with ice-water, and ice-water effectively maintains actin integrity, decreasing muscle damage [ 59 ]. In this study, WHC increased significantly with increasing SBC concentrations ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout

Korkmaz

2023

Foods

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The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textural deterioration. This study aimed to determine the effectiveness of sodium bicarbonate (SBC) injections in preventing tissue softening caused by low pH after death in trout. We injected varying molar concentrations of SBC in rainbow trout (Oncorhynchus mykiss; 0 M, 0.5 M, 0.75 M, and 1 M) after harvest, and the product quality was assessed at 0, 24, 48, 72, and 96 h of ice storage. Quality was evaluated using proximate analyses for color, pH, water holding capacity (WHC), texture profile, and rigor index. The 0 M group had the lowest pH, and the 0.75 M group had the highest pH at all time points during storage. We observed improved tissue texture during storage in fish treated with 0.75 and 1 M SBC. The texture profile analysis showed higher hardness, frangibility, and stickiness in the tail than in the other regions. These varying results can be explained by significant differences between parts of the fish and sampling point selection. We also observed the highest pH and WHC values in the groups injected with 0.75 and 1 M SBC during storage.

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“…This stage can be delayed with the cooling of the fish shortly after its slaughter, increasing the service life and maintaining the quality of the product. In addition, conservation is important because it acts directly in the decrease in microbial actions after the process of rigor mortis [20].…”

Section: Resultsmentioning

confidence: 99%

Rigor Index of juvenile cobia (Rachycentron canadum): study with anesthesia (eugenol) and hypothermia

Presenza¹,

Santos²,

Silva³

et al. 2021

IJAERS

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Consumers rigorously assess the quality of fishing products, considering mainly freshness and appearance. The slaughter method is an important factor in relation to the freshness of the fish, because it maintains important organoleptic characteristics that will influence the marketing of these products, therefore, in this study an evaluation of the Rigor Index (RI%) of cobia was performed. The following methods were used: in desensitizing with eugenol and hypothermia. Immediately after the slaughter, the monitoring of rigor mortis began. In the method of slaughter with eugenol reached full rigor after 6 hours, and in the method by hypothermia lasted 4 hours. The slaughter method with lower stress showed a significant difference, with a positive influence on the duration of the stages of rigor mortis.Over time, the choice of slaughter methods is based almost exclusively on ease of application and those with the lowest cost, and not on those that cause less suffering Leandro Presenza et al.

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The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)

Cited by 17 publications

References 29 publications

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

Evaluation of antioxidant level and protein oxidation of rainbow trout (Oncorhynchus mykiss) fillets during rigor and post‐rigor

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout

Rigor Index of juvenile cobia (Rachycentron canadum): study with anesthesia (eugenol) and hypothermia

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