Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata)

• Main Authors: Ginés, R., Palicio, M., Zamorano, M. J., Argüello, A., López, J. L., Afonso, J. M.
• Other Authors: Arguello, Anastasio, Zamorano, Maria Jesus, 6601933913, 6506803773, 6701451831, 6701710018, 35092907000, 57201126472, 1058194, 18410846, 26571115, 1009633, 298051, 2206548, 1136306, WOS:Gines, R, WOS:Palicio, M, WOS:Zamorano, MJ, WOS:Arguello, A, WOS:Lopez, JL, WOS:Afonso, JM
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: 0967-6120 2002
• Subjects: Salmon Salmo-Salar; Rainbow-Trout; Oncorhynchus-Mykiss; Flesh Quality; Rigor-Mortis; Fish Muscle; Texture; Storage; Color; Ice; Slaughter; Salmo salar
• Online Access: http://hdl.handle.net/10553/47915; https://doi.org/10.1023/A:1023365025292

Instrumental quality parameters related to freshness were evaluated for gilthead sea bream ( Sparus aurata) after different storage periods on ice ( 2, 4, 7 and 11 days of storage) for one, four and eight days of pre-slaughter starvation. The study was carried out on 360 gilthead sea bream from five different groups reared on a commercial fish farm. Starvation period had a significant effect on fish texture: the force necessary to compress 4 mm of flesh after two days ice storage in 1 day starved fish (16.50 +/- 0.59 Newtons) was less than that for four day ( 18.98 +/- 0.63 Newtons) and eight day starved fish (20.43 +/- 1.12 Newtons). Significant differences in flesh puncture and flesh compression were not detected, although these values did increase with increasing starvation period. A significant increase in pH and myofibrilar protein solubility was also detected for fish starved for one day. 389 379 0,301 Q4 SCIE