NR ZBPT

AU Marx,H.; Brunner,B.; Weinzierl,W.; Hoffmann,R.W.; Stolle,A.

TI Methods of stunning freshwater fish: Impact on meat quality and aspects of animal welfare

QU Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung A - Food Research and technology 1997; 204: 282-286

PT journal article

AB Taking into account aspects of meat quality and animal welfare, three methods of stunning fish were compared: a manual technique (blow on the head, stab in the neck), one using electricity and one using CO2. The following results were obtained using eel (n = 72), carp (n = 120) and trout (n = 54). From the viewpoint of animal welfare, the effects on the fish were judged. Excitation and mucus secretion as well as the time taken for the fish to be anaesthetized were recorded. With manual and electrical stunning, all fish were anaesthetized almost immediately, while using CO2 it took 3.2 min (trout), 9.2 min (carp) and 109.7 min (eel) on average. After slaughter and after 3 and 8 days of storage on ice, the fish meat quality parameters, i.e. pH value, water-holding capacity and rigor mortis, were measured. CO2 stunning gave rise to the lowest pH values and water-holding capacities. Rigor mortis in carp and eel advanced the most. Testing of raw and prepared fish was performed by a panel assessing organoleptic properties. In many cases, fish anaesthetized manually were ranked to be better than those in the other groups.

AD Marx,H.: UNIV MUNICH,INST HYG & TECHNOL LEBENSMITTEL TIER URSPRUNGS,VET STR 13,D-80539 MUNICH,GERMANY

SP englisch

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