Professional paper

Stunning of fish

Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Krunoslav Bojanić

Abstract

The paper describes the influence of different methods of stunning and killing of fish on the meat quality.Selection of adequate stunning method is of utmost importance, from the aspect of both fish welfare and its meat quality. Some, less humane methods of stunning induce secondary stress in fish, resulting in more rapid disintegration of ATP in muscles and drop in pH value, as well as in more rapid onset and alleviation of rigor. Furthermore, the stress induced by stunning and killing of fish ca nhave a negative impact on the texture and shelf life of meat. Choice of adequate method depends also on the size and species of fish.

Keywords

Methods of stunning; fishwelfare; meat quality

Hrčak ID:

21975

URI

https://hrcak.srce.hr/21975

Publication date:

15.4.2007.

Article data in other languages: croatian

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