Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue

dc.contributor.author	Ναθαναηλίδης, Κοσμάς	el
dc.contributor.author	Πανόπουλος, Σωκράτης	el
dc.contributor.author	Κακαλή, Φωτεινή	el
dc.contributor.author	Καρίπογλου, Κωνσταντίνος	el
dc.contributor.author	Λένας, Δημήτριος	el
dc.date.accessioned	2015-06-28T15:53:37Z
dc.date.available	2015-06-28T15:53:37Z
dc.date.issued	2015-06-28
dc.identifier.uri	http://hdl.handle.net/11400/19995
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.subject	Lipid oxidation
dc.subject	Fish quality
dc.subject	Ποιότητα των ψαριών
dc.subject	Οξείδωση των λιπιδίων
dc.subject	Βιοχημεία
dc.subject	Λαβράκι
dc.title	Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	doi:10.1016/j.profoo.2011.09.164
heal.language	en
heal.access	campus
heal.publicationDate	2011
heal.bibliographicCitation	Nathanailides, C., Panopoulos, S., Kakali, F., Kapiroglou, C. and Lenas, D. (2011) Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue. "Procedia Food Science", 1, p.1099-1104	en
heal.abstract	Slaughtering methods of farmed fish can influence swimming activity and stress levels with consequences for the flesh quality properties of fish fillets. For example, muscle metabolic activity prior to death can affect the concentration of oxygen, ATP and the pH of muscle. Handling stress of fish prior to harvesting is characterized by increased swimming activity which leads to anaerobic metabolism while energy stores are depleted and white muscle pH drops leading to acceleration of autolytic reactions after death with consequences for the organoleptic parameters of fish fillets and the filleting yield of farmed fish. In addition to the food quality aspects of the slaughtering method, the potential suffering of fish being handled during common aquaculture procedures or during slaughtering prompted scientific research in the welfare of farmed fish during harvesting. The purpose of this work was to investigate the effect of handing stress on post- mortem muscle pH and rigor mortis. European sea bass were harvested using two different levels of handling stress. Muscle pH was monitored shortly after death and after ice storage. Drip loss, and thiobarbituric acid reactive substances (TBARS) were measured in ice stored fillets. Antemortem stress resulted in rapid drop of muscle pH and onset of rigor mortis. Drip loss, and thiobarbituric acid reactive substances (TBARS) increased in the stressed fish. The results indicate that reducing handling stress during harvesting can delay rigor mortis and improve the quality of European sea bass fillets.	en
heal.journalName	Procedia Food Science	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true