ArticleJournal of food science and technology2015
Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed, 45 citations in OpenAlex.
- Review
- Effect of ice stunning versus electronarcosis on European sea bass (Dicentrarchus labrax) muscle structure, ultrastructure and quality traits.Scientific reports · 2025Article
- Rainbow trout welfare: comparing stunning methods in winter and summer.Fish physiology and biochemistry · 2025Article
- Electronarcosis of Nile tilapia (Recent advances in food, nutrition & agriculture · 2025Article
- Pre-Slaughter Stunning Methods Influence the Meat Quality ofAnimals : an open access journal from MDPI · 2024Article
- Effect ofFoods (Basel, Switzerland) · 2023Article
- Farmed fish welfare during slaughter in Italy: survey on stunning and killing methods and indicators of unconsciousness.Frontiers in veterinary science · 2023Article
- Mannan Oligosaccharide Enhanced the Growth Rate, Digestive Enzyme Activity, Carcass Composition, and Blood Chemistry of Thinlip Grey Mullet (Animals : an open access journal from MDPI · 2021Article
- Twenty Years of Research in Seabass and Seabream Welfare during Slaughter.Animals : an open access journal from MDPI · 2021Review
- Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.Foods (Basel, Switzerland) · 2020Article
- Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single- or two-stage electrical stunning/killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K1 values were also evaluated during refrigerated storage until spoilage. The stunning/killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single- or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible pre-rigor filleting remain to be studied in depth.
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Registered trials
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