Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Onchorynchus mykiss) stored in ice and MAP

European Food Research and Technology

Volumn 219, Issue 3, 2004, Pages 211-216

  Özogul, Yesim ^a   Özogul, Fatih ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

K value; Modified atmosphere packing; Quality; Rainbow trout; Slaughtering methods

Indexed keywords

AMINES; BACTERIA; ICE; MICROBIOLOGY; QUALITY ASSURANCE; SLURRIES;

K VALUE; MODIFIED ATMOSPHERE PACKING; QUALITY; RAINBOW TROUT; SLAUGHTERING METHODS;

FOOD PRODUCTS;

ONCHORYNCHUS MYKISS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 21144439898     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0951-0     Document Type: Article

References (53)

1. Chervova LS (1996) J Ichthyol 37:98-102
2. Overmier JB, Hollis KL (1990) Fish in the think tank: learning, memory, and integrated behaviour. In: Kesner RP, Olson DS (eds) Neurobiology of comparative cognition. Erlbaum, Hillsdale, NJ, pp 205-236
3. Robb DHF, Callaghan MO, Lines JA, Kestin SC (2002) Aquaculture 205:359-371
4. Azam K, Mackie IM and Smith J (1989) Int J Food Sci Technol 24:69-79
5. Berg T, Erikson U, Nordtvedt TS (1997) J Food Sci 62:439-446
6. Sigurgisladottir S, Sigurdardottir MS, Ingvarsdottir H, Torrissen OJ, Hafsteinsson H (2001) Aquae Res 32:1-10
7. Morzel M, van de Vis H (2003) Aquae Res 34:1-11
8. Ruff N, FitzGerald RD, Cross TF, Teurtrie G, Kerry, JP (2002) Aquae Res 33:703-714
9. Lowe TE, Ryder JM, Carragher JF, Well RMG (1993) J Food Sci 58:770-773
10. Thomas PM, Pankhurts NW, Bremner HA (1999) J Fish Biol 54:1177-1196
11. Nakayama T, Toyoda T, Ooi A (1994) Fish Sci 60:717-721
12. Izquierdo-Pulido ML, Hatae K, Haard, NF (1992) J Food Biochem 16:173-192
13. Erikson U, Beyer AR, Sigholt T (1997) J Food Sci 62:43-47
14. Sigholt T, Erikson U, Rustard T, Johansen S, Nordtvedt TS, Seland A (1997) J Food Sci 62:898-905
15. Lavéty J (1984). Gaping in farmed salmon and trout. Torry Advisory Note No. 90, Torry Research Station, Aberdeen
16. Saito T, Arai K, Matsuyoshi M (1959) Bull Jap Soc Sci Fish 24:749-750
17. Sivertsvik M, Jeksrund WK, Rosnes JT (2002) Int J Food Sci Technol 37:107-127
18. Stammen K, Gerdes D, Caporaso, F (1990) Food Technol Aust 36:233-239
19. Farber JM (1991) J Food Prot 54:58-70
20. Reddy NR, Armstrong DJ, Rhodehamel EJ, Kauter DA (1992) J Food Qual 5:285-300
21. Azam K, Strachan NJC, Mackie IM, Smith J, Nesvadba, P. (1990) Int J Food Sci Technol 25:477-482
22. Kestin SC, Wotton SB, Adams S (1995). The effect of CO2, concussion or electrical stunning of rainbow trout on fish welfare. In: Scheire K, Apselagh L, Jonkeere H (eds) Quality in aquaculture. International Conference Aquaculture Europe '95, Trondheim, Norway, pp. 380-381
23. Verheijen FJ, Flight WFG (1997) Aquac Res 28:361-366
24. Robb DHF, Wotton SB, McKinstry JL, Sorensen NK, Kestin SC (2000) Vet Rec 147:298-303
25. Lambooij E, van de Vis JW, Kloosterboer RJ, Pieterse, C (2002) Aquaculture 212:141-148
26. Branch AC, Vail AMA (1985) Food Technol Aust 37:352-355
27. Özogul F, Taylor KDA, Quantick P, Özogul Y. (2000) Int J Food Sci Technol 35:549-554
28. Ryder JM (1985) J Agric Food Chem 33:678-680
29. Özogul F, Taylor KDA, Quantick P, Özogul Y (2002) Int J Food Sci Technol 37:515-522
30. Redmond JW, Tseng A (1979) J Chromatogr 170:479-481
31. van de Vis H, Kestin S, Robb D, Oehlenschläger J, Lambooij B, Münkmer W, Kuhlmann H, Kloosterboer K, Tejada M, Huidobro A, Otterâ H, Roth B, Sørensen N K, Akse L, Byrne H, Nesvadba P (2003) Aquae Res 34:211-220
32. Bremner HA (1985) Fish Process Bull 7:59-70
33. Randell K, Hattula T, Ahvenainen R (1997) Food Sci Technol 30:56-61
34. Murata M, Sakaguchi M (1986) J Food Sci 51:321-326
35. Luong JHT, Male KB, Huynh MD (1991) J Food Sci 56:335-340
36. Huynh MD, Mackey R, Gawley R (1992) Freshness assessment of Pacific fish species using K-value. In: Bligh EG (ed) Seafood science and technology. Fishing News, Oxford, pp 258-268
37. Malle P, Pezennec I (1992) Sci Aliment 12:257-269
38. Rodríguez CJ, Besteiro I Pascual C (1999) J Sci Food Agric 79:1473-1480
39. Özogul F, Polat A, Özogul Y (2004) Food Chem 85:49-57
40. Boyle JL, Lindsay RC, Stuiber DA (1991) J Food Sci 56:1267-1270
41. Reddy NR, Villanueva M, Kautter DA (1995) J Food Prot 58:908-914
42. López-Galvez DE, de la Hoz L, Blanco M, Ordonez JA (1998) J Agric Food Chem 46:1143-1149
43. da Silva MV, Pinho O, Ferreira I, Plestilová L, Gibbs PA (2002) Food Control 13:457-461
44. Arnold SH, Brown WD (1978). Histamine (?) toxicity from products. In: Chichester CO, Mrak EM, Stewart GF (eds) Advances in food research 24. Academic, New York, pp 113-154
45. Taylor SL (1986) CRC Crit Rev Toxicol 17:91-117
46. Duflos G, Dervin C, Malle P, Bouquelet S (1999) J AOAC Int 82:1097-1101
47. Lehane L, Olley J (2000) Int J Food Microbiol 58:1-37
48. Yamanaka H, Shiomi K, Kikuchi T (1989) J Food Hyg Soc 30:170-174
49. Dawood AA, Karkalas J, Roy RN, Williams CS (1988) Food Chem 27:33-45
50. Wilhelm KA (1982) Mar Fisheries Rev 44:17-20
51. Gill CO, Penney N (1988) Meat Sci 22:53-63
52. Davis HK (1998). Fish and shellfish. In: Blakistone B A (ed) Principles and application of modified atmosphere packing of foods, 2nd edn, chap. 9. Blackie, Glasgow, pp 194-239
53. Randell K, Ahvenainen R, Latva-Kala K, Hurme E, Mattila-Sandholm T, Hyvonen L (1995) J Food Sci 60:667-672, 684