G. Zampacavallo

TL;DR: This work reviewed some of the most used indices of stress at the time of slaughter, commercial slaughter methods and related stress effects on physical and biochemical parameters of fish quality to indicate that, although of some results appear contradictory, pre-slaughter and slaughter stressful practices could have an important effect on the flesh quality in fish.

TL;DR: The quality traits found for this species indicated meagre as a promising candidate for Mediterranean aquaculture.

TL;DR: The final product quality of European sea bass was outlined through some results on quality traits in a large range of body size and changes in sensorial and objective quality parameters during shelf life, as influenced by the rearing system, storage and stress.

TL;DR: The stunning/killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single- or two-stage electrical stunning/ Killing.

TL;DR: In this article, the use of nitrogen gas for stunning Rainbow Trout was examined and it was found that nitrogen could be used as an effective stunning method and that the strong aversive reaction reported for carbon dioxide stunning was not observed.