Stunning Methods

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Yongkang Luo - One of the best experts on this subject based on the ideXlab platform.

  • Effect of different Stunning Methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem.
    Food chemistry, 2017
    Co-Authors: Longteng Zhang, Shiliang Jia, Zhan Huang, Yongkang Luo
    Abstract:

    Abstract This study aimed to evaluate the effects of different Stunning Methods (percussion, T1; immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein (MP) oxidation, and the susceptibility to postmortem oxidation (induced by hydroxyl radical oxidizing system) of silver carp (Hypophthalmichthys molitrix) fillets. Stress conditions, antioxidant enzyme activities, and protein oxidation parameters were analyzed during 72 h postmortem. The results indicated that the strongest stress conditions in the T3 group led to impaired glutathione peroxidase (GPx) and total superoxide dismutase (T-SOD) activity, and significantly (P

  • The impact of Stunning Methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem.
    Food chemistry, 2016
    Co-Authors: Longteng Zhang, Jian Lyu, Chunli Kong, Sijia Song, Yongkang Luo
    Abstract:

    Abstract This study aimed to evaluate different Stunning Methods [percussion (T1), immersion in ice/water slurry (T2), and gill cut (T3)] on quality and stress conditions of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C in 72 h postmortem. Rigor index (RI%), behavioral analysis, levels of lactic acid and muscle glycogen were measured for stress level evaluation. Meanwhile, sensory assessment, texture properties, cooking loss, adenosine triphosphate (ATP) related compounds, adenosine monophosphate deaminase (ADA) activity, and acid phosphatase (ACP) activity were analyzed. The least stress condition, significantly (P

  • effects of different Stunning Methods on the flesh quality of grass carp ctenopharyngodon idellus fillets stored at 4 c
    Food Chemistry, 2016
    Co-Authors: Na Qin, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo
    Abstract:

    The effects of Stunning Methods (percussion (T1), Stunning at -22 °C in a freezer (T2), and immersion in ice slurry (T3)) on the flesh quality of grass carp fillets were evaluated in terms of K-value, total volatile base nitrogen (TVB-N), electrical conductivity (EC), total viable counts (TVC), biogenic amines, and sensory scores during storage. Moreover, fillets were analyzed periodically for pH, hardness, acid phosphatase activity, and the content of glycogen, adenosine triphosphate (ATP), and lactate. Significantly slower ATP depletion, slower reduction in pH, slower lactate formation, and higher initial glycogen level were observed in T3 compared to T1 and T2 (P<0.05). Grass carp stunned by percussion showed higher TVB-N, EC, TVC, total biogenic amines, and lower sensory scores. Significantly lower TVC (P<0.05) was exhibited in T3, which indicated that Stunning in ice slurry could improve the quality and prolong the shelf life of grass carp.

  • Effects of different Stunning Methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
    Food chemistry, 2016
    Co-Authors: Na Qin, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo
    Abstract:

    The effects of Stunning Methods (percussion (T1), Stunning at -22 °C in a freezer (T2), and immersion in ice slurry (T3)) on the flesh quality of grass carp fillets were evaluated in terms of K-value, total volatile base nitrogen (TVB-N), electrical conductivity (EC), total viable counts (TVC), biogenic amines, and sensory scores during storage. Moreover, fillets were analyzed periodically for pH, hardness, acid phosphatase activity, and the content of glycogen, adenosine triphosphate (ATP), and lactate. Significantly slower ATP depletion, slower reduction in pH, slower lactate formation, and higher initial glycogen level were observed in T3 compared to T1 and T2 (P

H. Vergara - One of the best experts on this subject based on the ideXlab platform.

  • Effect of gas Stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb
    Small Ruminant Research, 2012
    Co-Authors: María Belén Linares, H. Vergara
    Abstract:

    Abstract The aim of the present study was to evaluate the effect of different Stunning Methods (using two different CO2 concentrations and exposure times) and modified atmosphere packaging systems (MA-O2: 70 O2 + 30 CO2 vs MA-CO: 69.3% N2 + 30% CO2 + 0.7% CO) on the meat quality of Manchego Spanish male light lambs (n = 50). One electrically stunned control group was used. The type of Stunning affected pH value, meat tenderness and water losses (P

  • effect of different gas Stunning Methods on manchega suckling lamb meat packed under different modified atmospheres
    Meat Science, 2010
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at Stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P<0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P<0.001) on colour was found at all the analysis times. Both the type of Stunning and the modified atmosphere affected SF values.

  • Effect of different gas Stunning Methods on Manchega suckling lamb meat packed under different modified atmospheres
    Meat science, 2009
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at Stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P

  • CO2 Stunning procedure on Manchego light lambs: Effect on meat quality
    Meat science, 2009
    Co-Authors: H. Vergara, R. Bórnez, María Belén Linares
    Abstract:

    Abstract This study examined the effect of different gas Stunning Methods (concentration of CO2/time of exposure (G1: 80%90s; G2: 90%90s; G3: 90%60s; G4: 80%60s) on the initial meat quality of Manchego breed light lambs (25 kg live weight) and at 7 days post-mortem, assessed by pH, colour coordinates, water holding capacity (WHC), cooking loss (CL), drip loss (DL) shear force (SF) and lipid oxidation. An electrically stunned control group (G5) was used. Stunning method had a significant effect on pH values (P

  • Effects of Stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality.
    Meat science, 2008
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used to determine the effect of different Stunning Methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five Stunning treatments including four CO2 treatments [80% CO2 for 90s (G1); 90% CO2 for 90s (G2); 90% CO2 for 60s (G3); 80% CO2 for 60s (G4)] and an electrically stunned control group (G5). The gas-Stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L(∗), a(∗), b(∗), chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to Stunning method evident after 72h and 7 days ageing. The statistical differences (P

Elisabete Maria Macedo Viegas - One of the best experts on this subject based on the ideXlab platform.

  • effects of different Stunning slaughter Methods on frozen fillets quality of cobia rachycentron canadum
    Aquaculture, 2018
    Co-Authors: Sheyla Cristina Vargas Baldi, Julio Cesar De Carvalho Balieiro, Giuliana Parisi, Antonio Bonelli, Judite Lapa Guimaraes, Elisabete Maria Macedo Viegas
    Abstract:

    Abstract The aim of this study was to evaluate the influence of Stunning/slaughter Methods on the animal welfare aspects and on the physical and chemical parameters of frozen cobia ( Rachycentron canadum ) meat, during the frozen storage. Fish (n = 30 per treatment) were stunned electronarcosis, by hypothermia and CO 2 narcosis, then slaughtered by gill cutting and stored at − 18 °C for 180 days. During Stunning/slaughter, water quality and the time to reach clinical indicators of unconsciousness were observed. During the storage period, every 60 days, samples were taken and analysed for pH, total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), protein (actin and myosin) denaturation, fatty acid composition, colour (L*, a*, and b*), texture, drip loss (DL), cooking loss (CL) and water holding capacity (WHC). The time to reach unconsciousness resulted faster (2 s) when electronarcosis was applied, while the times were longer with hypothermia and CO 2 narcosis (17.5 min and 48 min, respectively). TVBN, DL, TBARS, texture, actin, myosin, pH, L*, a*, and b* were not affected by the Stunning Methods while CL was significantly higher in fillet of fish stunned by electronarcosis not altering the shelf life of the fillets. Based on the behaviour of the parameters analysed, electronarcosis seemed to be an adequate Stunning method for cobia, since promoted fast unconsciousness and it did not compromise flesh quality.

  • Effects of different Stunning Methods on blood markers and enzymatic activity of stress responses of tilapia ( Oreochromis niloticus )
    Italian Journal of Animal Science, 2018
    Co-Authors: Francine Perri Venturini, Sheyla Cristina Vargas Baldi, Giuliana Parisi, Thayssa Duarte Costa, Daniel Santiago Rucinque, Mariza Pires De Melo, Elisabete Maria Macedo Viegas
    Abstract:

    The objective of this study was to evaluate less stressful Stunning Methods for tilapia (Oreochromis niloticus). A preliminary experiment was performed to elect a chemical anaesthetic to be used as...

  • Effects of different Stunning Methods on blood markers and enzymatic activity of stress responses of tilapia (Oreochromis niloticus)
    Taylor & Francis Group, 2018
    Co-Authors: Francine Perri Venturini, Sheyla Cristina Vargas Baldi, Giuliana Parisi, Thayssa Duarte Costa, Daniel Santiago Rucinque, Mariza Pires De Melo, Elisabete Maria Macedo Viegas
    Abstract:

    The objective of this study was to evaluate less stressful Stunning Methods for tilapia (Oreochromis niloticus). A preliminary experiment was performed to elect a chemical anaesthetic to be used as control in the following electronarcosis assays. Fish (498.8 ± 16.7 g) were submitted to four treatments: 1 (T1) and 2 minutes (T2) of electronarcosis at 205 volts and 10.8 amperes; and immersion in benzocaine (TB) and eugenol (TE), both at 100 mg L−1. After plasma stress biomarkers evaluation, that is, ammonia, glucose and lactate, and considering use safety, eugenol was elected as control anaesthetic method. In the second experiment, fish were submitted to three electronarcosis frequencies: 400 (T400), 800 (T800) and 1200 (T1200) Hz, all of them at 203 V, ∼3.3 A for 15 sec. After electronarcosis, plasma lactate was increased by 121 and 146% in fish submitted to T400 and T800, respectively, when compared to control. Ammonia and glucose did not depict significant differences. White muscle catalase (CAT), glutathione reductase (GR) and lactate dehydrogenase (LDH) activities were also assessed. Catalase activity augmented in the measure of 25% in T400 and T800, while GR activity was increased in the measure of 41, 43 and 29% for T400, T800 and T1200, respectively. Boosts of 50 and 38% in LDH activity were observed in T400 and T800 groups. Our findings suggest that higher frequency (T1200) electronarcosis improves O. niloticus welfare during slaughter

  • Effects of different Stunning/slaughter Methods on frozen fillets quality of cobia (Rachycentron canadum)
    Aquaculture, 2018
    Co-Authors: Sheyla Cristina Vargas Baldi, Julio Cesar De Carvalho Balieiro, Giuliana Parisi, Antonio Bonelli, Judite Das Graças Lapa Guimarães, Elisabete Maria Macedo Viegas
    Abstract:

    Abstract The aim of this study was to evaluate the influence of Stunning/slaughter Methods on the animal welfare aspects and on the physical and chemical parameters of frozen cobia ( Rachycentron canadum ) meat, during the frozen storage. Fish (n = 30 per treatment) were stunned electronarcosis, by hypothermia and CO 2 narcosis, then slaughtered by gill cutting and stored at − 18 °C for 180 days. During Stunning/slaughter, water quality and the time to reach clinical indicators of unconsciousness were observed. During the storage period, every 60 days, samples were taken and analysed for pH, total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), protein (actin and myosin) denaturation, fatty acid composition, colour (L*, a*, and b*), texture, drip loss (DL), cooking loss (CL) and water holding capacity (WHC). The time to reach unconsciousness resulted faster (2 s) when electronarcosis was applied, while the times were longer with hypothermia and CO 2 narcosis (17.5 min and 48 min, respectively). TVBN, DL, TBARS, texture, actin, myosin, pH, L*, a*, and b* were not affected by the Stunning Methods while CL was significantly higher in fillet of fish stunned by electronarcosis not altering the shelf life of the fillets. Based on the behaviour of the parameters analysed, electronarcosis seemed to be an adequate Stunning method for cobia, since promoted fast unconsciousness and it did not compromise flesh quality.

  • Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets
    Journal of Aquatic Food Product Technology, 2016
    Co-Authors: Paulo Roberto Campagnoli De Oliveira Filho, Paulo Jose Do Amaral Sobral, Julio Cesar De Carvalho Balieiro, Elisabete Maria Macedo Viegas
    Abstract:

    ABSTRACTThis study compares how CO2 narcosis and thermal shock affect the physicochemical aspects of Nile tilapia fillets held frozen (−18°C) for up to 6 months. The characteristics of tilapia fillets subjected to CO2 narcosis were those of higher lightness and whiteness and lower redness. The hardness values of fillets of tilapia subjected to thermal shock were lower than those subjected to CO2 narcosis. During frozen storage to both treatments, the drip loss, denaturation of myosin, and lipid oxidation increased, while fillet water holding capacity and hardness decreased. The physicochemical properties of frozen fillets of tilapia stunned by CO2 narcosis were considered more desirable; therefore, the method can be a potential replacement to thermal shock.

R. Bórnez - One of the best experts on this subject based on the ideXlab platform.

  • effect of different gas Stunning Methods on manchega suckling lamb meat packed under different modified atmospheres
    Meat Science, 2010
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at Stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P<0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P<0.001) on colour was found at all the analysis times. Both the type of Stunning and the modified atmosphere affected SF values.

  • Effect of different gas Stunning Methods on Manchega suckling lamb meat packed under different modified atmospheres
    Meat science, 2009
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at Stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P

  • CO2 Stunning procedure on Manchego light lambs: Effect on meat quality
    Meat science, 2009
    Co-Authors: H. Vergara, R. Bórnez, María Belén Linares
    Abstract:

    Abstract This study examined the effect of different gas Stunning Methods (concentration of CO2/time of exposure (G1: 80%90s; G2: 90%90s; G3: 90%60s; G4: 80%60s) on the initial meat quality of Manchego breed light lambs (25 kg live weight) and at 7 days post-mortem, assessed by pH, colour coordinates, water holding capacity (WHC), cooking loss (CL), drip loss (DL) shear force (SF) and lipid oxidation. An electrically stunned control group (G5) was used. Stunning method had a significant effect on pH values (P

  • Effects of Stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality.
    Meat science, 2008
    Co-Authors: R. Bórnez, M.b. Linares, H. Vergara
    Abstract:

    Forty-nine Manchega breed male suckling lambs were used to determine the effect of different Stunning Methods (using two different CO2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five Stunning treatments including four CO2 treatments [80% CO2 for 90s (G1); 90% CO2 for 90s (G2); 90% CO2 for 60s (G3); 80% CO2 for 60s (G4)] and an electrically stunned control group (G5). The gas-Stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour (L(∗), a(∗), b(∗), chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to Stunning method evident after 72h and 7 days ageing. The statistical differences (P

Longteng Zhang - One of the best experts on this subject based on the ideXlab platform.

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