کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1184690 | 963357 | 2011 | 6 صفحه PDF | دانلود رایگان |
Atlantic salmon were exposed to carbon monoxide (CO) before the fish were percussively killed and gill cut. The fish were compared against a control group treated identically, without CO. Salmon exposed to CO expressed no adverse reactions and were easily stunned by percussion. CO-treated salmon had an earlier onset of rigor mortis and a faster decrease in muscle pH than the control group. No significant difference in drip loss was found between salmon treated with CO and the control. A significantly deeper red colour of both gills and fillets of CO-treated salmon was observed 10 days post mortem. Significantly higher levels of plasma lactate and potassium were found in CO-treated salmon compared to control, as well as a lower level of pCO2. Exposure to CO did not increase plasma cortisol, sodium, haematocrit or glucose; however, lactate was high. Exposure of salmon or other fish to CO could improve quality and welfare when slaughtered.
Research highlights
► Atlantic salmon exposed to CO or not (control), percussively killed and gill cut.
► CO-treated salmon: earlier onset of rigor mortis and faster decrease in muscle pH.
► A deeper red colour of gills and fillets of CO-treated salmon, 10 days post mortem.
► Exposure to CO did not increase plasma cortisol, sodium, haematocrit or glucose.
Journal: Food Chemistry - Volume 127, Issue 4, 15 August 2011, Pages 1706–1711