Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation
Abstract BACKGROUND Carbon monoxide ( CO ) has been recently utilized as a new stunning/killing procedure for Atlantic salmon ( Salmo salar ). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after...
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crwiley:10.1002/jsfa.7362 2024-09-15T17:56:01+00:00 Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation Secci, Giulia Serra, Andrea Concollato, Anna Conte, Giuseppe Mele, Marcello Olsen, Rolf E Parisi, Giuliana 2015 http://dx.doi.org/10.1002/jsfa.7362 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.7362 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.7362 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 96, issue 7, page 2426-2432 ISSN 0022-5142 1097-0010 journal-article 2015 crwiley https://doi.org/10.1002/jsfa.7362 2024-07-18T04:22:32Z Abstract BACKGROUND Carbon monoxide ( CO ) has been recently utilized as a new stunning/killing procedure for Atlantic salmon ( Salmo salar ). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0 ). The use of CO was compared with the commonly utilized percussion (P) method. RESULTS Fatty acid profile, primary (conjugated dienes) and secondary ( TBARS ) oxidation products, cholesterol oxidation products ( COPs ) and carotenoids were unaffected by the killing method. Despite the low oxidative status of lipid (0.66 and 0.60 mg malondialdehyde kg −1 muscle in P and CO fish respectively), cholesterol was found to be highly oxidized (0.17 and 0.13 mg COPs kg −1 ). Storage significantly affected oxidative stability of fish muscle by increasing oxidation products. Interestingly, TBARS content doubled while the increase for COPs was not homogeneous: α ‐ and β ‐epoxycholesterol increased by 25%, whereas triol and 7‐ketocholesterol increased by 48 and 62% respectively. CONCLUSION The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of the Science of Food and Agriculture 96 7 2426 2432 |
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Abstract BACKGROUND Carbon monoxide ( CO ) has been recently utilized as a new stunning/killing procedure for Atlantic salmon ( Salmo salar ). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0 ). The use of CO was compared with the commonly utilized percussion (P) method. RESULTS Fatty acid profile, primary (conjugated dienes) and secondary ( TBARS ) oxidation products, cholesterol oxidation products ( COPs ) and carotenoids were unaffected by the killing method. Despite the low oxidative status of lipid (0.66 and 0.60 mg malondialdehyde kg −1 muscle in P and CO fish respectively), cholesterol was found to be highly oxidized (0.17 and 0.13 mg COPs kg −1 ). Storage significantly affected oxidative stability of fish muscle by increasing oxidation products. Interestingly, TBARS content doubled while the increase for COPs was not homogeneous: α ‐ and β ‐epoxycholesterol increased by 25%, whereas triol and 7‐ketocholesterol increased by 48 and 62% respectively. CONCLUSION The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Secci, Giulia Serra, Andrea Concollato, Anna Conte, Giuseppe Mele, Marcello Olsen, Rolf E Parisi, Giuliana |
spellingShingle |
Secci, Giulia Serra, Andrea Concollato, Anna Conte, Giuseppe Mele, Marcello Olsen, Rolf E Parisi, Giuliana Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
author_facet |
Secci, Giulia Serra, Andrea Concollato, Anna Conte, Giuseppe Mele, Marcello Olsen, Rolf E Parisi, Giuliana |
author_sort |
Secci, Giulia |
title |
Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
title_short |
Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
title_full |
Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
title_fullStr |
Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
title_full_unstemmed |
Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar): effects on lipid and cholesterol oxidation |
title_sort |
carbon monoxide as stunning/killing method on farmed atlantic salmon ( salmo salar): effects on lipid and cholesterol oxidation |
publisher |
Wiley |
publishDate |
2015 |
url |
http://dx.doi.org/10.1002/jsfa.7362 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.7362 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.7362 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of the Science of Food and Agriculture volume 96, issue 7, page 2426-2432 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.7362 |
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Journal of the Science of Food and Agriculture |
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96 |
container_issue |
7 |
container_start_page |
2426 |
op_container_end_page |
2432 |
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1810432235956862976 |