Salmonid aquaculture has focused for many years on enhancing the quantity of fish
produced. However, optimization of the quality of salmonids may lead to improved consumer …

This paper reviews the impact on fish welfare of a wide range of slaughter methods used
commercially around the world. Because the end result of the slaughter is a food product …

Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18days to
determine the chemical, biochemical and physical changes and their relation to the muscle …

A reliable assessment of animal welfare-suffering and of its impact on product quality
requires a multidisciplinary approach that takes into account fish behaviour and the different …

Freshness assessment of European eel (Anguilla anguilla) stored in ice and in boxes
without ice at 3±1° C was assessed by sensory, chemical (total volatile basic nitrogen (TVB …

The present paper describes the main procedures used to slaughter fowl, pigs, calves and
adult cattle, sheep, and farmed fish, starting on the farm and ending with the death of the …

Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1° C for 1
h) before slaughter were studied in Atlantic salmon (Salmo salar). The experiment was …

The effects of sodium acetate dip treatment, followed by vacuum-packaging, on the shelf life
of beheaded, scaled and gutted Pearlspot (Etroplus suratensis) during chill storage were …

Determination and prediction of seafood quality is a hot topic because of the increase in
international markets for fresh fish products and the growing aquaculture industry. More fish …

The texture of fish muscle is an important quality attribute that depends on several
parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a …