| heal.abstract |
The effects of different stunning/killing procedures on flesh quality of European sea bass were investigated: (1) anaesthesia with clove oil, (2) anaesthesia with 2-phenoxyethanol, (3) percussive stunning, (4) immersion in ice/water slurry, (5) chilling on ice and (6) anaesthesia with clove oil followed by immersion in ice/water slurry. Muscle pH values were significantly lower in sea bass anaesthetized or stunned by a blow to the head compared with fish immersed in ice/water slurry, chilled on ice or immersed in ice/water slurry after clove oil anaesthesia. Lightness was highest in sea bass anaesthetized by 2-phenoxyethanol or percussively stunned and lowest in ice-chilled fish. Redness and yellowness were highest in fish chilled on ice and lowest in fish anaesthetized with clove oil. Liquid loss, fat loss and shear values were not significantly different among the procedures. In general, lipid oxidation values during refrigerated or frozen storage did not significantly differ among treatment groups. Combination of clove oil anaesthesia followed by chilling on ice/water slurry appears to improve both flesh quality and welfare of sea bass, although the implementation of further studies is warranted to consolidate this finding. © 2013 Blackwell Publishing Ltd. |
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