The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

Zhang, Longteng; Li, Qian; Lyu, Jian; Kong, Chunli; Song, Sijia; Luo, Yongkang

doi:10.1016/j.foodchem.2016.08.004

Cited by 45 publications

(40 citation statements)

References 31 publications

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“…The degradation of ATP and the formation of its derivative catabolites occur quickly during the first 8 h after killing, then decrease over time until 72 h post mortem, without completely stopping. An increase in the K value from death until 72 h post mortem was found by Zhang et al . The same authors observed that stunning/slaughtering methods are strongly linked to the rate of change in the nucleotide degradation products, thus the highest stress at slaughter is responsible for the highest ATP depletion and the highest K value within the first 72 h post‐mortem.…”

Section: Discussionsupporting

confidence: 86%

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

et al. 2018

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Section: Discussionsupporting

confidence: 86%

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

et al. 2018

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“…After 7 days of ice storage, the stressed cod showed faster loss of freshness demonstrated by significantly lower IMP contents and higher K value as compared with the control or anesthetized group. Similarly, studies in silver carp (Hypophthalmichthys molitrix) and sea bass showed that slaughter procedures provoking aversive behavior, such as asphyxia and gill cut without prior stunning, were associated with faster degradation of ATP, enhanced activity of adenosine monophosphate deaminase and acid phosphatase, and rapid accumulation of IMP and end products-HxR (inosine) and Hx (hypoxanthine) (Zampacavallo et al 2003;Zhang et al 2017). As pointed by Zhang et al (2017), IMP is the main umami substance of fish products, whereas HxR and Hx are the main substances causing off-flavor.…”

Section: Meat Freshnessmentioning

confidence: 99%

“…Similarly, studies in silver carp (Hypophthalmichthys molitrix) and sea bass showed that slaughter procedures provoking aversive behavior, such as asphyxia and gill cut without prior stunning, were associated with faster degradation of ATP, enhanced activity of adenosine monophosphate deaminase and acid phosphatase, and rapid accumulation of IMP and end products-HxR (inosine) and Hx (hypoxanthine) (Zampacavallo et al 2003;Zhang et al 2017). As pointed by Zhang et al (2017), IMP is the main umami substance of fish products, whereas HxR and Hx are the main substances causing off-flavor. Thus, the increased activity of acid phosphatase leading to faster hydrolysis of IMP to HxR should be inextricably linked to a rapid loss of desired flavor.…”

Section: Meat Freshnessmentioning

confidence: 99%

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Daskalova

2019

Int Aquat Res

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Over the past few decades, a considerable scientific progress has been achieved in the area of fish welfare at all stages-farming, transportation, various pre-slaughter manipulations, stunning/killing procedures, etc. The increasing scientific interest is mainly due to the serious need of developing and implementing specific fish welfare requirements across the whole chain for both ethical (welfare) and commercial (meat quality) reasons. Since there has been substantial evidence that fish are able to experience pain and suffering, the provoked stress response could be a major cause of altered post-mortem metabolism and impaired meat quality. The present review was aimed to present the relationship between ante-mortem stress, course of postmortem metabolic processes and the potential alterations in some quality traits of fish for human consumption.

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“…Thus, slaughter handling stress is important for the aquaculture industry because of its effects on fillet quality [3]. The degree of muscle texture degradation is related to the length of the pre-slaughter stress period in teleosts [4]. Moreover, stressful stunning methods also induce a higher deterioration rate in texture properties as seen in silver carp [4].…”

Section: Introductionmentioning

confidence: 99%

“…The degree of muscle texture degradation is related to the length of the pre-slaughter stress period in teleosts [4]. Moreover, stressful stunning methods also induce a higher deterioration rate in texture properties as seen in silver carp [4]. Fish flesh quality is a very complex concept that includes physico-chemical, biochemical, visual (color of the fillets) and microbiological attributes [5].…”

Section: Introductionmentioning

confidence: 99%

Air Exposure in Catshark (Scyliorhinus canicula) Modify Muscle Texture Properties: A Pilot Study

Barragán-Méndez

Sánchez‐García

Sobrino

et al. 2018

Fishes

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Sharks are captured by tons for human consumption. Improving the quality of their meat will produce fillets that may have a higher economic value in the market, and thus be beneficial for the management of this fishery. In other animal species destined for human consumption, a negative relationship between pre-slaughtering stress and meat quality has been demonstrated. By studying the commercial small-spotted catshark (Scyliorhinus canicula), this work aimed at linking pre-slaughter handling of captured sharks and muscle fillets quality. An experimental group of adult and subadult living catsharks captured by hand and exposed to air (for 18 min, which is the minimum time this species is exposed to air in the fishing deck during fisheries procedures), and an undisturbed group, were evaluated. After air exposure, catsharks returned to water for recovery. Muscle lactate and water content were quantified after acute exposure (for 18 min), 5 h and 24 h. This challenge elicited stress responses in the muscle such as increased lactate levels and immediate dehydration, followed by recovery of lactate levels and overhydration. Muscle consistency, a relevant variable describing quality of seafood according to its ability to be swallowed by the consumer, paralleled muscle water content changes. The results indicated for the first time that handling alive sharks exposed to air results in muscle fillets with different texture properties. Whether these changes in muscle texture induce higher quality fillets has yet to be proven. Our recommendation is to minimize time of air exposure experienced by sharks when captured, including fast slaughtering instead of leaving them to die by asphyxia, as current on-board procedures.

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The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

Cited by 45 publications

References 31 publications

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

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

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes

Air Exposure in Catshark (Scyliorhinus canicula) Modify Muscle Texture Properties: A Pilot Study

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