Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments

Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre, ante and post mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red musc...

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Bibliographic Details
Published in:Journal of the Science of Food and Agriculture
Main Authors: Concollato, A, Parisi, G, Masoero, G, Romvàri, R, Olsen, R. E, DALLE ZOTTE, ANTONELLA
Other Authors: DALLE ZOTTE, Antonella
Format: Article in Journal/Newspaper
Language:English
Published: wiley 2015
Subjects:
NIRS
Salmo salar L
carbon monoxide stunning
electronic nose
electronic tongue
fillet sample preparation
rigor morti
sensory scores
Slaughter
Atlantic salmon
Salmo salar
Online Access:http://hdl.handle.net/11577/3172086
https://doi.org/10.1002/jsfa.7537
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7537/abstract
Description
Summary:Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre, ante and post mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Quality differences in Atlantic salmon, Salmo salar L., stunned by CO or percussion, were evaluated and compared by different techniques (Near Infrared Reflectance Spectroscopy NIRS, electronic nose EN, electronic tongue ET) and sensory analysis.

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