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Augmentation de la qualité et de la durée de conservation du saumon lorsqu'il est étourdi à l'aide d'un anesthésiant nanoencapsulé et qu'il est conservé au froid dans de la glace contenant des huiles essentielles nanoencapsulées.

When salmon is stunned using nanoencapsulated anaesthetic, and it is cold stored in ice including nanoencapsulated essential oils, the quality and shelf-life increase.

Numéro : 130

Auteurs : NAVARRO SEGURA L., ROS-CHUMILLAS M., SANCHEZ-MARTINEZ M. J., BUENDIA-MORENO L., LÓPEZ-CÁNOVAS A. E., GARCIA-AYALA A., GALINDO-VILLEGAS J., LÓPEZ GÓMEZ A.

Résumé

Quality of fresh Atlantic salmon is influenced by the stunning method. Salmon slaughter is currently done by electrical method but it can fail. Then, we propose a slaughter technology with previous anesthesia using a natural anesthetic being less aggressive, while also improving the quality of fresh salmon. Moreover, it is proposed to keep this fresh salmon refrigerated (2 °C) on antimicrobial ice (including essential oils) for extending its shelf-life. Experimental results showed that salmon slaughtered with previous anesthesia (dose 60 mg CEO/kg water) suffered less stress according to fish glucose levels and lower time (50 s) until loss of balance and mobility of fish. TMA-N and water holding capacity of refrigerated gutted fresh salmon stored on ice confirmed that salmon stored with the antimicrobial ice showed higher freshness, reaching its acceptability limit more than 15 days, whereas the limit for salmon stored in control ice was 9 days.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : When salmon is stunned using nanoencapsulated anaesthetic, and it is cold stored in ice including nanoencapsulated essential oils, the quality and shelf-life increase.
  • Identifiant de la fiche : 30028093
  • Langues : Anglais
  • Source : X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Date d'édition : 11/11/2020

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