The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

Uncovering quality changes in oysters (Crassostrea hongkongensis) during frozen storage based on lipidomics and proteomics

This study investigated quality changes in oysters during frozen storage through physicochemical analysis, quantitative lipidomics, and quantitative proteomics. Results showed that the quality of oysters progressively deteriorated with increasing freezing time and temperature, as evidenced by color darkening, texture softening, reduced water-holding capacity, and increased TVB-N levels. Simultaneously, protein oxidation and lipid oxidation were observed, resulting in increased carbonyl, disulfide bonds, dityrosine, TBARS, and Schiff base content, and decreased free sulfhydryl groups. Lipidomics analysis revealed oxidation and hydrolysis of polyunsaturated lipids in oysters during storage, with PC being preferentially oxidized. Proteomics analysis revealed extensive oxidation and degradation of structural proteins, particularly MHC and filamin-C. Correlation analysis further highlighted oxidative degradation of polyunsaturated lipids and structural proteins as major contributors to the quality decline of oysters during frozen storage. This study sheds light on the mechanisms of quality deterioration in frozen oysters and provides valuable guidance for enhancing their preservation quality.

Electro-Immobilisation and Fish Welfare: An Investigation into Stress, Consciousness, and Physiological Aspects During Slaughter

The aquaculture industry frequently employs various slaughter methods that subject fish to inhumane conditions, resulting in significant suffering. This study examined the effects of electrical method on the welfare of farmed fish (Mesopotamichthys sharpeyi) compared to air asphyxiation. Fish captured with electricity exhibited calm behavior until death, in contrast to fish treated with air asphyxiation, which exhibited violent responses within 4 minutes of capture. The electrical method achieved a complete state of unconsciousness 7 minutes faster than air asphyxiation. Our results show that air asphyxiation raised cortisol levels more than the electrical method, with no significant difference in glucose and lactate concentrations. Electrically treated fish had higher superoxide dismutase and liver-reduced glutathione levels, while suffocated fish showed elevated GSH and liver catalase levels. Radiographs revealed no fractures or skeletal changes. Electrical stunning had no effect on gill tissue, but caused brain tissue hemorrhage, whereas air asphyxiation caused less damage. Air asphyxiation caused gill tissue issues but less brain damage. Consciousness loss is crucial for humane practices. Specific electrical currents (110V for 30s) could improve aquaculture and fish welfare.

Changes in meat quality of Esox Lucius during postmortem storage: Based on the lysosomal-mitochondrial apoptotic pathway

In this study, we explored the correlation between the lysosome-mitochondrial apoptosis pathway and fish softening, as well as the correlation between ferritin degradation and lysosomal iron changes. The results indicated that ferritin levels gradually decreased, lysosomal iron first increased and then decreased and tended to stabilize, and lysosomal membrane stability significantly decreased (p < 0.05). Spearman's analysis suggested that an increase in lysosomal iron was associated with ferritin degradation. Lysosomal instability promoted the release of cathepsin D, thereby increasing the release of Bid and Bax, and inhibiting the expression of Bcl-2. Subsequently, caspase-9/-3 was activated. In addition, transmission electron microscopy revealed ultrastructural damage to mitochondria and cell nuclei, which are morphological features of apoptosis during post-mortem storage. Moreover, TUNEL staining confirmed the occurrence of apoptosis. We concluded that the lysosome- mitochondrial apoptosis pathway was active during the storage of Esox Lucius, in which ferritin degradation and increased lysosomal iron were key factors inducing lysosomal damage, and cathepsin D released by lysosomes was a key factor connecting lysosomes and mitochondria.

Effect of cytochrome c release on the mitochondrial-dependent apoptosis and quality deterioration of black rockfish (Sebastes schlegelii) postmortem storage

Apoptosis was associated with decreased sensory quality attributes of fish during postmortem storage. Based on cytochrome c (cyt-c) release plays a crucial role in apoptosis, the study aims to investigate the factors regulating cyt-c release and whether cyt-c acts as an endogenous pro-oxidant to trigger lipid oxidation. Within 12 h postmortem, dramatic changes in the intramuscular environment (glycogen from 1.57 mg/g to 0.65 mg/g; ATP reduced by 92.91%; pH value reaching the lowest (pH = 7.14)) and the mitochondrial environment (accumulation of mitochondrial ROS and Ca2+ levels) are induced mitochondrial swelling and opening of the MPTP (increased 34.35% and 31.91%), leading to the release of cyt-c from the mitochondria into the cytoplasm and the activation of caspase-3. This leads to lipid oxidation and degradation of myofibrillar proteins, accelerating quality deterioration in color and texture. The results suggest that cyt-c is involved in lipid oxidation during postmortem through the apoptotic mitochondrial pathway.

Respiratory and muscular effort during pre-slaughter stress affect Nile tilapia fillet quality

Nile Tilapia (Oreochromis niloticus) management procedures are directly linked to the final quality of the product. The aim of this study was to evaluate the effect of pre-slaughter density and different stunning methods on biochemical, respiratory and muscle injury parameters associated with quality and sensory characteristics of Nile tilapia fillets. Fish with an average weight of 762±105 g were used, first collected called the control group. The experiment was conducted in a 2 × 2 factorial scheme, with two densities (50 and 300 kg of live weight m-3) and two stunning methods thus totaling four treatments, with 15 repetitions per treatment totaling 75 fish sampled. Blood gas analysis, evaluation of biochemical parameters, analysis of meat quality and sensory analysis were carried out. For blood gas, biochemical and enzymatic parameters, the highest values were obtained for the density of 300 kg m-3 and asphyxia method: partial pressures of CO2; glucose and lactate, the highest values presented were 268.98 and 11.33 mg dL-1 respectively. As well as enzymatic activities, Creatinine kinase (CPK); Creatinine kinase isoenzyme (CKMB) showed higher values (768.93 and 1078.98 mg dL-1 respectively) in the higher density and asphyxia method. Conversely, when evaluating the quality parameters, the highest values were observed for lower density and thermonarcosis. High depuration density (300 kg m-3), combined with the asphyxiation stunning method, promotes changes in respiratory dynamics and provides greater stress, less firm fillet texture and greater weight loss due to cooking, as well as changes in creatine kinase (CK) and its CK-MB isoenzyme, demonstrating greater muscle damage. On the other hand, the density of 50 kg m-3 during pre-slaughter, combined with the method of stunning by thermonarcosis, provide a longer period of permanence in pre rigor mortis, which will result in fillets with a better sensory profile.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months' fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.

Influences of two transport strategies on AMPK-mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei)

BACKGROUND

Water-free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was developed recently. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In the present study, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with conventional water transportation (WT).

RESULTS

The results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP-activated protein kinase pathway and promoted the consumption of glycogen, as well as the accumulation of lactate and lipolysis, under the enzymolysis of hexokinase, pyruvate kinase, lactate dehydrogenase and adipose triglyceride lipase. Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP-related adenosine phosphates such as inosine monophosphate with umami flavor and phosphoric acid. More remarkable (P < 0.05) physiological changes (except lactate dehydrogenase and lactate) were observed in WFT compared to WT. Additionally, the fatty acid profile also slightly changed.

CONCLUSION

The transport stress induced significant energy metabolism changes of shrimp flesh and therefore effected the flesh quality. The intensifications of freshness (K-value) of shrimp flesh were detected as a result of ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (P < 0.05) after WFT compared to WT. © 2023 Society of Chemical Industry.

Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage

The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009-0.04 MDA/kg) and carbonyl content (0.20-0.26 μmol/g) and the highest sulfhydryl content (0.25-0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.

Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges

The degradation of ATP-related compounds is an important biochemical process that reflects the freshness of aquatic products after death. There has been considerable interest in investigating the factors affecting the degradation of ATP-related compounds in aquatic products and in developing techniques to detect them. This review provides the latest knowledge on the degradation mechanisms of ATP-related compounds during the storage of aquatic products and discusses the latest advances in ATP-related compound detection techniques. The degradation mechanisms discussed include mainly degradation pathways, endogenous enzymes, and microbial mechanisms of action. Microbial activity is the main reason for the degradation of IMP and related products during the mid to late storage of aquatic products, mainly through the related enzymes produced by microorganisms. Further elucidation of the degradation mechanisms of ATP-related compounds provides new ideas for quality control techniques in raw aquatic products during storage. The development of new technologies for the detection of ATP-related compounds has become a significant area of research. And, biosensors further improve the efficiency and accuracy of detection and have potential application prospects. The development of biosensor back-end modalities (test strips, fluorescent probes, and artificial intelligence) has accelerated the practical application of biosensors for the detection of ATP-related compounds.

Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation

This study aimed to find the specific relationship between quality traits and myofibrillar proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and oxidation occurred in frozen fillets, with the denaturation occurring before oxidation. In the pre-phase of storage (0-12 weeks), protein structural changes (secondary structure and surface hydrophobicity) were closely related to the water-holding capacity (WHC) and textural properties of fillets. The MPs oxidation (sulfhydryl loss, carbonyl and Schiff base formation) were dominated and associated with changes in pH, color, WHC, and textural properties during the later stage of frozen storage (12-24 weeks). Besides, the brining at 0.5 M improved the WHC of fillets with less undesirable changes in MPs and quality traits compared to other concentrations. The 12 weeks was an advisable storage time for salted frozen fish and our results might provide an available suggestion for fish preservation in aquatic industry.

Effect of different stunning methods on antioxidant status, myofibrillar protein oxidation, and gelation properties of large yellow croaker during postmortem

Post-mortem muscle biochemical processes play a crucial role on fish fillets quality and they are strictly linked to stunning methods. The improper stunning methods before slaughter could cause the fish to deteriorate more quickly during cold storage. This study aimed to investigate the effect of stunning methods (hit on the head, T₁; gill cut, T₂; immersion in ice/water slurry, T₃; CO₂ narcosis, T₄; 40% CO₂ + 30 % N₂ + 30% O₂, T₅) on myofibrillar proteins (MPs) of large yellow croaker. The results indicated that T₂ and T₃ samples were significantly damaged compared with other samples, which reflected that the activities of total superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) were significantly damaged during cold storage in T₂ and T₃ samples. And the gill cut and immersion in ice/water slurry resulted in the generation of protein carbonyl, the decrease of Ca²⁺-ATPase, free ammonia and protein solubility, and the production of dityrosine during storage. In addition, MPs gel of T₂ and T₃ samples showed the decrease of water hold capacity (WHC) and whiteness, structure destruction, and water migration. The T₄ samples had the least damage of MPs and gel structure during cold storage.

Effects of heat stress on the chemical composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia (Oreochromis niloticus)

The present study investigated the effects of chronic heat stress (HS) on the chemical composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia (Oreochromis niloticus). Compared with the control (26 °C), chronic HS (32 °C) lowered growth performance, the contents of whole-body lipid, muscle protein, and muscle lipid. Also, HS significantly increased the contents of reactive oxygen species (ROS) and decreased antioxidative status, causing a decline in meat quality, including increased lipid and protein oxidation, the centrifugal water loss, and cooking loss as well as decreased the fragmentation index and pH at 24 h, which may be attributed to induced apoptosis by excessive ROS in Nile tilapia meat. Moreover, metabolomic analysis showed HS lowered flavor and nutritional value by affecting amino acid, lipid, and nucleotide metabolism. These results reveal that HS adversely affects oxidative stability, meat quality, flavor, and nutrition, warranting its recognition and prevention.

Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties

The dynamic changes in the postmortem quality of mirror carp (Cyprinus carpio L.) were investigated. With extended postmortem time, conductivity, redness, lipid oxidation, and protein oxidation all increased, while lightness, whiteness, and freshness decreased. At 4 h postmortem, the pH value reached a minimum (6.58), while the centrifugal loss and hardness reached a maximum (17.13% and 2539 g). Additionally, variations in mitochondria-related parameters during apoptosis were studied. Within 72 h postmortem, the content of reactive oxygen species initially decreased and subsequently increased; furthermore, there was a significant increase in the mitochondrial membrane permeability transition pore, membrane fluidity, and swelling (P < 0.05). Meanwhile, the cytosolic cytochrome c level decreased from 0.71 to 0.23, which indicated potential mitochondrial damage. Thus, mitochondrial dysfunction during postmortem aging can give rise to oxidation and the production of ammonia and amine compounds, which leads to flesh quality deterioration.

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

BACKGROUND

The gut microbiota of fish confers various effects on the host, including health, nutrition, metabolism, feeding behaviour, and immune response. Environment significantly impacts the community structure of fish gut microbiota. However, there is a lack of comprehensive research on the gut microbiota of bighead carp in culture systems. To demonstrate the impact of culture systems on the gut microbiome and metabolome in bighead carp and investigate a potential relationship between fish muscle quality and gut microbiota, we conducted a study using 16S ribosomal ribonucleic acid sequencing, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry techniques on bighead carp in three culture systems.

RESULTS

Our study revealed significant differences in gut microbial communities and metabolic profiles among the three culture systems. We also observed conspicuous changes in muscle structure. The reservoir had higher gut microbiota diversity indices than the pond and lake. We detected significant differences in phyla and genera, such as Fusobacteria, Firmicutes, and Cyanobacteria at the phylum level, Clostridium sensu stricto 1, Macellibacteroides, Blvii28 wastewater sludge group at the genus level. Multivariate statistical models, including principal component analysis and orthogonal projections to latent structures-discriminant analysis, indicated significant differences in the metabolic profiles. Key metabolites were significantly enriched in metabolic pathways involved in "arginine biosynthesis" and "glycine, serine, and threonine metabolism". Variation partitioning analysis revealed that environmental factors, such as pH, ammonium nitrogen, and dissolved oxygen, were the primary drivers of differences in microbial communities.

CONCLUSIONS

Our findings demonstrate that the culture system significantly impacted the gut microbiota of bighead carp, resulting in differences in community structure, abundance, and potential metabolic functions, and altered the host's gut metabolism, especially in pathways related to amino acid metabolism. These differences were influenced substantially by environmental factors. Based on our study, we discussed the potential mechanisms by which gut microbes affect muscle quality. Overall, our study contributes to our understanding of the gut microbiota of bighead carp under different culture systems.

Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets

BACKGROUND

Consumer interest in safeguarding animal welfare and increased demand for fresh aquatic products support the need to understand the effects of stunning methods used in aquaculture on the biochemical process affecting fish fillet quality. The present paper aimed at comparing electrical stunning (ES) and cold shock (ICE) in Salmo carpio, an Italian endemic under-investigated species. Rigor mortis evolution, fillet adenosine 5'-triphosphate (ATP), shape, colour, pH and water holding capacity were assessed by integrating chemical and image analyses.

RESULTS

Seventy-two fish (24 fish per treatment) were stunned by ES, ICE or anaesthesia (AN, used as control), then percussively slaughtered. ES and ICE hastened rigor mortis onset and resolution (21 and 28 h post mortem) compared to AN. This was confirmed by the faster ATP degradation in ES and ICE. Fillet shape features varied during rigor mortis, according to the stunning method, with the perimeter showing irreversible variation in ES and ICE groups. Initial circularity was recovered only in AN, while ICE and ES fillets showed significantly different values, between 0 and 192 h.

CONCLUSION

ES is a promising stunning technique for S. carpio, but parameters should be optimized, because of the adverse effect on muscle activity which caused a fast pH drop, and the presence of blood spots in the fillets. Further studies are needed to understand whether fillet shape changes can interfere with filleting or fillet processing and consumer appreciation. © 2022 Society of Chemical Industry.

Estimating global numbers of farmed fishes killed for food annually from 1990 to 2019

Global farmed finfish production increased from 9 to 56 million tonnes between 1990 and 2019. Although finfishes are now widely recognised as sentient beings, production is still being quantified as biomass rather than number of individuals (in contrast to farmed mammals and birds). Here, we estimate the global number of farmed finfishes slaughtered using FAO aquaculture production tonnages (1990-2019 data) and estimates of individual weight at killing (determined from internet searches at species and country level where possible). We relate these numbers to knowledge on humane slaughter, animal welfare law, and certification schemes. Since 1990, farmed finfish numbers killed annually for food have increased nine-fold, to 124 billion (1.24 × 1011, range 78-171 billion) in 2019. This figure does not represent the total number farmed (due to mortalities during rearing and non-food production) and is expected to increase as aquaculture expands. Our estimates indicate that farmed finfishes now outnumber the 80 billion farmed birds and mammals killed globally each year for food. The majority are produced in Asia. Inhumane slaughter practices cause suffering for most farmed finfishes. Most, 70-72%, have no legal welfare protection, and less than 1% have any fish-specific legal protection, at slaughter. The main global certification schemes in 2013-2015 accounted for 2% of slaughtered farmed finfishes. Fishes for which species-specific parameters for automated humane stunning are published comprise 20-24%. As the dominant taxa of farmed vertebrates, finfishes would benefit from better welfare if species-specific humane slaughter was defined and incorporated into laws and certification schemes.

Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry

Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were effectively distinguished using both techniques. Aldehydes, ketones, and alcohols were associated with the basic flavor of sea bass, whereas esters, organic acids, and furans enriched the aroma. In raw sea bass, the fishy odor was the strongest in the HSD group (head shot control death), followed by that in the IFD (ice faint to death) and BDS (bloodletting to death) groups. The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. In cooked sea bass, the content of diacetyl and ethanol was the highest in the EAD group (eugenol anesthesia to death), which may be a residue of eugenol, imparting a distinct irritating chemical odor. Furthermore, abundant (E)-2-octenal, 2-heptanone, benzaldehyde, and esters in the BDS group imparted a strong, pleasant aroma. The findings indicate that heart puncture and bloodletting is the preferred slaughter method to maintain sea bass quality, providing new insights into the volatile changes in sea bass induced by different slaughter methods.

Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

In order to explain the increased susceptibility of stunning-stressed fillets to oxidative modifications, effect of stunning methods (percussion and gill cut) and in vitro metal-catalyzed oxidation on structural changes and oxidative status of myofibrillar proteins (MPs) from silver carp fillets was examined. In comparison to the percussion group, oxidized MPs (10 mM H₂O₂) from gill cut-stunned fillets exhibited higher extent of structural disintegration as well as elevated carbonyl levels. Using label-free proteomics, isoforms of myosin heavy chain and actin were major proteins underwent oxidative modifications including monooxidation of methionine, dioxidation of aromatic amino acids, adduction of lipid peroxidation products with aliphatic amino acids, and the carbonylation of lysine and arginine into semialdehydes. In addition, amino acids located at the tail portion of myosin were highly accessible to oxidation. Owing to the structural disorganization caused by stunning stress, MPs from gill cut-stunned fillets were more susceptible to oxidation in vitro.

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

This study evaluated the food safety and proximate composition of shrimp head (SH). Potentially toxic elements in SH were below European Union legislation limits. SH had a high content of tasting amino acids (sweet and umami amino acids was 57%) and a high content of functional amino acids (essential amino acids was 37%). Moreover, the changes of flavor and key umami molecules in SH were studied by sensory evaluation, electronic tongue, electronic nose, automated amino acid analyzer, and high performance liquid chromatography (HPLC). The results showed that the significant difference of flavor in SH happened during autolysis. SH with autolysis had the best umami taste at 6 h, which may result from the synergistic work of free amino acids and nucleotide related compounds. Additionally, the performance of endogenous proteases in SH was investigated to efficiently analyze autolysis. The optimum pH and temperature of endogenous proteases in SH were 7.5 and 50 °C, respectively. The autolysis of SH depends on two endogenous proteases (~50 kDa and ~75 kDa). These results suggest that the formation of flavor in SH during autolysis can be controlled, which could provide guidance for SH recycle. SH could consider as one of the food materials for producing condiments.

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and combined (FGG) effects on seabass during storage (4 °C) with assistant of vacuum impregnation and to elucidate the underlying preservative mechanism. As suggested by low-field NMR and magnetic resonance imaging, FGG-treated seabass presented higher water holding capacity by controlling transformation from immobilised to free water. Moreover, the total viable count and spoilage bacteria were reduced by > 1 log CFU/g as compared to the control. Changes in microbial flora analysed using high throughput sequencing further indicated that GSE contributed to the notably suppressed growth of Pseudomonas. Also, the accumulation of biogenic amines especially putrescine was decreased (over 0.5-fold) under the combination treatment as compared to the control (P < 0.05). The results suggest that FGG is promising for seabass preservation.

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

BACKGROUND

Omega-3 common carp (OCC) raised by patented culture systems have higher level of n-3 fatty acids and n-3/n-6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post-mortem quality changes between NCC and OCC.

RESULTS

NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K-value, Ki-value and Hx-index demonstrated high cohesiveness (Pearsons two-tailed, r = 0.968-0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt-soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h.

CONCLUSION

Patented culture system has a slightly positive influence on post-mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry.

Physiology: An Important Tool to Assess the Welfare of Aquatic Animals

Simple Summary

Ensuring a good quality of life for animals is a matter of concern. Welfare assessment has been quite well developed for many terrestrial species, but it is less well characterized for aquatic animals. Classic methodologies, such as behavioral observation, seem unable to improve the wellbeing of aquatic animals when used alone, mainly due to the large number of species and the difficulty to obtain comparative results among taxa. For this reason, it is necessary to identify more methodologies that may be common to the main aquatic taxa of interest to humans: Fish, cephalopods, and crustaceans. Here we present a physiological framework for these taxa as a proxy to evaluate aquatic animal welfare. Physiology is a useful tool in this regard, since animals maintain their homeostasis in a range of values determined for each parameter. Changes occur depending on the type and degree of stress to which animals are subjected. Therefore, understanding the physiology of stress can offer information that helps improve the welfare of aquatic animals.

Abstract

The assessment of welfare in aquatic animals is currently under debate, especially concerning those kept by humans. The classic concept of animal welfare includes three elements: The emotional state of the organism (including the absence of negative experiences), the possibility of expressing normal behaviors, and the proper functioning of the organism. While methods for evaluating their emotions (such as fear, pain, and anguish) are currently being developed for aquatic species and understanding the natural behavior of all aquatic taxa that interact with humans is a task that requires more time, the evaluation of internal responses in the organisms can be carried out using analytical tools. This review aims to show the potential of the physiology of crustaceans, cephalopods, elasmobranchs, teleosts, and dipnoans to serve as indicators of their wellbeing. Since the classical methods of assessing welfare are laborious and time-consuming by evaluation of fear, pain, and anguish, the assessment may be complemented by physiological approaches. This involves the study of stress responses, including the release of hormones and their effects. Therefore, physiology may be of help in improving animal welfare.

Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss)

BACKGROUND

Electrical stunning (E) and asphyxia in the air (A) are two common stunning/killing methods for fish. However, they can stress the fish and affect flesh quality, so an alternative should be found. The present study aimed to evaluate the effects of carbon monoxide asphyxia (CO) compared to E and A on the evolution of post rigor mortis changes in rainbow trout (Oncorhynchus mykiss) fillets related to chemical, textural, and sensorial properties during storage time.

RESULTS

Fish fillets from the E group showed a higher pH (P < 0.05) than the A ones, both at time of rigor resolution (T_RR 0) and from T_RR 4 until T_RR 7 (7 days after rigor resolution, which corresponded to 10 days post mortem), with the CO group being always intermediate. The CO treatment ensured that the fillets showed the lowest yellowness index (b*), even if only at T_RR 2 and T_RR 5. Lipid oxidation and texture profile analyses were unaffected. Sensory analysis revealed that the CO fillets had the lowest odor intensity and the highest juiciness scores (P < 0.05). The sensory descriptors resulted the most discriminant variables of the fillets obtained from the differently stunned animals, as resulted by the canonical discriminant analysis.

CONCLUSION

The carbon monoxide stunning/slaughtering method could be applied to rainbow trout without detrimental effects on physical, chemical, or sensory characteristics of the fish flesh. © 2018 Society of Chemical Industry.

Air Exposure in Catshark (Scyliorhinus canicula) Modify Muscle Texture Properties: A Pilot Study

Sharks are captured by tons for human consumption. Improving the quality of their meat will produce fillets that may have a higher economic value in the market, and thus be beneficial for the management of this fishery. In other animal species destined for human consumption, a negative relationship between pre-slaughtering stress and meat quality has been demonstrated. By studying the commercial small-spotted catshark (Scyliorhinus canicula), this work aimed at linking pre-slaughter handling of captured sharks and muscle fillets quality. An experimental group of adult and subadult living catsharks captured by hand and exposed to air (for 18 min, which is the minimum time this species is exposed to air in the fishing deck during fisheries procedures), and an undisturbed group, were evaluated. After air exposure, catsharks returned to water for recovery. Muscle lactate and water content were quantified after acute exposure (for 18 min), 5 h and 24 h. This challenge elicited stress responses in the muscle such as increased lactate levels and immediate dehydration, followed by recovery of lactate levels and overhydration. Muscle consistency, a relevant variable describing quality of seafood according to its ability to be swallowed by the consumer, paralleled muscle water content changes. The results indicated for the first time that handling alive sharks exposed to air results in muscle fillets with different texture properties. Whether these changes in muscle texture induce higher quality fillets has yet to be proven. Our recommendation is to minimize time of air exposure experienced by sharks when captured, including fast slaughtering instead of leaving them to die by asphyxia, as current on-board procedures.

Effects of chitosan oligosaccharides on microbiota composition of silver carp (Hypophthalmichthys molitrix) determined by culture-dependent and independent methods during chilled storage

This study evaluated the effects of chitosan oligosaccharides (COS) on the changes in quality and microbiota of silver carp fillets stored at 4 °C. During storage, 1% (w/v) COS treated samples maintained good quality, as evidenced by retarding sensory deterioration, inhibiting microbial growth, attenuating the production of total volatile basic nitrogen, putrescine, cadaverine and hypoxanthine, and delaying degradation of inosine monophosphate and hypoxanthine ribonucleotide. Meanwhile, variability in the predominant microbiota in different samples was investigated by culture-dependent and -independent methods. Based on sensory analysis, shelf-life of silver carp fillets was 4 days for the control and 6 days for COS treated samples. Meanwhile, Pseudomonas, followed by Aeromonas, Acinetobacter, and Shewanella were dominated in the control samples at day 4 and contributed to fish spoilage at day 6. However, COS inhibited the growth of Pseudomonas, Aeromonas, and Shewanella significantly. Consequently, Acinetobacter followed by Pseudomonas became the predominant microbiota in COS treated samples at day 6. With the growth of Pseudomonas, COS treated samples were spoiled at day 8. Therefore, COS improved the quality of fillets and prolonged the shelf life of silver carp fillets by 2 days during chilled storage, which was mainly due to their modulating effects on microbiota.