Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre, ante and post mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Quality differences in Atlantic salmon, Salmo salar L., stunned by CO or percussion, were evaluated and compared by different techniques (Near Infrared Reflectance Spectroscopy NIRS, electronic nose EN, electronic tongue ET) and sensory analysis.
Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments
DALLE ZOTTE, ANTONELLA
2015
Abstract
Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre, ante and post mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Quality differences in Atlantic salmon, Salmo salar L., stunned by CO or percussion, were evaluated and compared by different techniques (Near Infrared Reflectance Spectroscopy NIRS, electronic nose EN, electronic tongue ET) and sensory analysis.
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