| one publication added to basket [34850] | 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. https://dx.doi.org/10.1023/A:1023365025292
In: Aquaculture International. Springer: London. ISSN 0967-6120; e-ISSN 1573-143X, more
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| Keywords |
Aquatic organisms > Marine organisms > Fish > Marine fish
Chemical compounds > Organic compounds > Proteins
Freshness
Properties > Surface properties > Texture
Quality
Starvation
Storage > Fish storage
Sparus aurata Linnaeus, 1758 [WoRMS]
ASE, Canary I., Grand Canary [Marine Regions]
Marine/Coastal |
| Authors | | Top |
- Ginés, R., correspondent
- Palicio, M.
- Zamorano, M.J.
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- Argüello, A.
- López, J.L.
- Afonso, J.M.
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| 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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