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Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata)
Ginés, R.; Palicio, M.; Zamorano, M.J.; Argüello, A.; López, J.L.; Afonso, J.M. (2002). Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata). Aquacult. Int. 10(5): 379-389
In: Aquaculture International. Springer: London. ISSN 0967-6120, more
Peer reviewed article  

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Keywords
    Fish storage; Freshness; Marine fish; Proteins; Quality; Starvation; Texture; Sparus aurata Linnaeus, 1758 [WoRMS]; ASE, Canary I., Grand Canary [Marine Regions]; Marine

Authors  Top 
  • Ginés, R., correspondent
  • Palicio, M.
  • Zamorano, M.J.
  • Argüello, A.
  • López, J.L.
  • Afonso, J.M.

Abstract
    Instrumental quality parameters related to freshness were evaluated for gilthead sea bream (parus 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.

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