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

Author:

Nathanailides Cosmas,Panopoulos Socrates,Kakali Fotini,Karipoglou Costas,Lenas Dimitrios

Publisher

Elsevier BV

Subject

General Medicine

Reference17 articles.

1. Bagni M., Civitareale C., Priori A., Ballerini A., Finoia M., Brambilla G., Marino G. Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Aquaculture 2007; 263: 52-60.

2. Barnett C.W., Pankhurst N.W. The effects of common laboratory and husbandry practices on the stress response of greenback flounder Rhombosolea tapirina (Gunther, 1862). Aquaculture 1998; 162: 313-329 Beamish F.W.H. 1978. Swimming capacity, Locomotion. In:Hoar WS, Randall DJ (eds) Fish Physiology, vol VII. Academic Press, New York, pp 101-187.

3. Forgan L.G., Jerrett A.R., Tuckey N.P.L., Forster M.E. Post-mortem calorimetric and biochemical profiles of Chinook salmon (Oncorhynchus tshawytscha) white muscle following rested and exhausted harvesting. Thermochimica Acta 2010; 499(1-2): 133-143).

4. Giuffrida A., Pennisi L., Ziino G., Fortino L., Valvo G., Marino S., Panebianco A. Influence of slaughtering method on some aspects of quality of gilthead seabream and smoked rainbow trout. Veterinary Research Communications 2007; 31(4): 437-446.

5. Hultin H.O. Biochemical deterioration of fish muscle. In: Huss, H.H. Jakobsen M. and Liston, J. (eds.), Quality Assurance in the Fish Industry (Elsevier, Amsterdam), 1992, p. 125-138.

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