Harvesting procedures, welfare and shelf life of ungutted and gutted shortfin pompano (Trachinotus falcatus) stored in ice
TLDR
The asset of using AQUI-S™ was possibly better fish welfare during the stunning and euthanising phase since exposure to ice-slurry was associated with escape swimming behaviour and slow death.About:
This article is published in Aquaculture.The article was published on 2019-01-01 and is currently open access. It has received 6 citations till now. The article focuses on the topics: Aquaculture & Pompano.read more
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Journal ArticleDOI
Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
Laura Navarro-Segura,María Ros-Chumillas,Amanda E. López-Cánovas,Alfonsa García-Ayala,Antonio López-Gómez +4 more
TL;DR: Results indicated that seabream stunning/slaughtering and storage using EOs+β-CD ice improved the quality of fresh fish and extended the shelf-life up to 4 days.
Journal ArticleDOI
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
TL;DR: Determination of the variability associated with assessors, product, and correct structure of datasets for statistical analysis, will improve the predictive power of the method, but it could lead to an increase in the method complexity that would drive it away from the industry's needs for fast and easily implemented methods.
Journal ArticleDOI
Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method
TL;DR: No significant differences were observed between the harvesting methods, regarding fish appearance, microbial spoilage and sensory scoring and subsequently shelf life, but significantly lower hardness was recorded in fish harvested using the electric stunner, compared to the fish killed with slurry ice of the same harvesting period.
Journal ArticleDOI
Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.
Amanda E. López-Cánovas,Isabel Cabas,Elena Chaves-Pozo,María Ros-Chumillas,Laura Navarro-Segura,Antonio López-Gómez,Jorge M.O. Fernandes,Jorge Galindo-Villegas,Alfonsa García-Ayala +8 more
TL;DR: Using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish.
Journal ArticleDOI
Effect of combined fishmeal and fish oil replacement on growth performance, flesh quality and shelf life of European sea bass (Dicentrarchus labrax)
TL;DR: In this paper , the authors evaluated the effect of substitution of fish meal (FM) and fish oil (FO) by sustainable plant raw materials (plant meal and oils) on European sea bass (Dicentrarchus labrax) in long-term feeding of 18 months.
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Journal ArticleDOI
Comparison of Whole with Headed and Gutted Orange Roughy Stored in Ice: Sensory, Microbiology and Chemical Assessment
TL;DR: Sensory, microbiological and chemical analyses were used to compare whole orange roughy stored in ice with headed and gutted oranges stored in cold storage as mentioned in this paper, and the results indicated that the whole fish had a shelf-life of 11 to 13 days.
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Effect of Early Evisceration on the Keeping Quality of Atlantic Croaker (Micropogon undulatus) and Grey Trout (Cynoscion regalis) as Determined by Subjective and Objective Methodology
Roger R. Townley,Tyre C. Lanier +1 more
TL;DR: Heading and evisceration of Atlantic croaker and grey trout soon after harvest was shown to promote higher quality maintenance during iced but not frozen storage for both species.
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Effect of electrical stunning at slaughter on the carcass, flesh and eating quality of farmed sea bass (Dicentrarchus labrax)
Toby G Knowles,Steven N Brown,Paul D. Warriss,J.A. Lines,Ambrose Tinarwo,Andre Bravo,Hélia Carvalho,Amparo Gonçalves +7 more
TL;DR: If electrical stunning of farmed sea bass were to be widely adopted, re-education of buyers would be necessary as rigor mortis is currently used by buyers as a proxy measure of fish freshness.
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Effect of delayed icing on the storage life of rainbow trout
TL;DR: In this paper, the results indicate that deamination due to bacterial action and hydrolysis of fats increases progressively with increasing temperature prolonged periods of storage prior to icing, and results in final spoilage.
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Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice
TL;DR: Gutting rainbow trout prior to storage in ice is appropriate by extending the shelf-life by about 2–3 days and keeping stable amount of n-3 PUFA during 2 weeks of storage.