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Comparative investigations on different methods for stunning fish with special regard to meat quality parameters.

Author(s) : MARX H., BRUNNER B., WEINZIERL W., HOFFMANN R., STOLLE A.

Summary

Taking into account aspects of meat quality and animal welfare, three methods for stunning fish were compared: manually (blow on the head, stab in the neck) with electricity and using CO2. Results were obtained for eel, carp and trout. From the view of animal welfare, the effects on the fish were judged. Excitation and mucus secretion, as well as the period of time until the fish were in anaesthesia were recorded. With manual and electrical stunning, all fish were anaesthetized almost immediately, while using CO2, it takes 3.2 minutes (trout), 9.2 minutes (carp) and 109.7 minutes (eel), on average. After slaughter, after three and eight days of storing the fish on ice, the meat quality parameters pH value, water holding capacity and rigor mortis were measured. CO2 stunning showed the lowest pH values and water holding capacities; also, rigor mortis in carp and eel advanced most. Testing of raw and prepared fish was performed by a sensoric team. In many cases, fish anaesthetized manually were ranked better than the other groups. The findings indicate that CO2 was not appropriate for stunning carp and eel. Electrical stunning, with some improvements, could meet the requirements of meat quality and animal welfare.

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Details

  • Original title: Comparative investigations on different methods for stunning fish with special regard to meat quality parameters.
  • Record ID : 1997-0950
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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