Electrical stunning of farmed Atlantic cod Gadus morhua L.: a comparison of an industrial and experimental method

An industrial and experimental electrical method for stunning farmed Atlantic cod in air and seawater (SW), respectively, were compared. The impacts of sedation with AQUI-S™ and exercise to exhaustion before electrical stunning were also assessed to monitor the possible depletion of rested muscle en...

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Bibliographic Details
Published in:Aquaculture Research
Main Authors: Digre, H., Erikson, U., Misimi, E., Lambooij, E., van de Vis, J.W.
Format: Article in Journal/Newspaper
Language:English
Published: 2010
Subjects:
ice storage
oncorhynchus-tshawytscha
perimortem handling stress
rainbow-trout
rigor-mortis
salmon salmo-salar
slaughter method
sparus-aurata l
storage-temperature
white muscle
Slaughter
atlantic cod
Gadus morhua
Salmo salar
Online Access:https://research.wur.nl/en/publications/electrical-stunning-of-farmed-atlantic-cod-gadus-morhua-l-a-compa
https://doi.org/10.1111/j.1365-2109.2009.02406.x
Description
Summary:An industrial and experimental electrical method for stunning farmed Atlantic cod in air and seawater (SW), respectively, were compared. The impacts of sedation with AQUI-S™ and exercise to exhaustion before electrical stunning were also assessed to monitor the possible depletion of rested muscle energy levels by electrical stunning. Stress (blood glucose, haematocrit, muscle pH, muscle excitability, high-energy phosphates and rigor mortis) and flesh quality (fillet texture, colour, liquid leakage (LL), gaping, residual blood and K-value) were assessed. For the industrial stunning method, an average of 41 V, 0.2 A dc was applied to individual cod for 18–27 s. For the SW method, a bipolar square wave current (170 Hz, 33% duty cycle) was applied for 5 s. After stunning, recovery was prevented by exsanguination in chilled SW. There were no differences (P>0.05) between the two stunning methods except for a higher ultimate fillet pH for cod stunned in air 8 days postmortem. Exercise before stunning depleted muscle energy levels at slaughter, increased LL and fillets had redder and darker flesh after storage on ice for 8 days. Electrical stunning (in air) of AQUI-S™-treated fish partly depleted muscle energy levels (pH 7.3, ATP 18.7 µmol g-1, PCr 70.1 µmol g-1). However, flesh quality was not affected. Unless pre-rigor filleting is the chosen processing strategy, electrical stunning of cod seems to be a promising stunning method

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