Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-12-22 DOI:10.1080/10498850.2022.2154183

Sylvia Smith, J. Trushenski, A. Hasin

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引用次数: 0

Abstract

ABSTRACT While there is a growing need to increase farm fish production to meet food security needs of a growing population, humane slaughter treatments are not well understood. Use of sedative agents prior to slaughter can facilitate a more rapid and humane slaughter process. The present study was undertaken to evaluate the effects of implementing preslaughter electrosedation on the quality and consumer acceptance of farmed rainbow trout. A consumer sensory panel (n = 65) was conducted comparing rainbow trout slaughtered according to two methods: (1) immersion in an ice-water slurry (Control) or (2) immersion in an ice-water slurry immediately preceded by electrosedation (Electrosedation). Results from a sensory triangle test determined that there was no significant difference between the two fish harvested by different methods. These results suggest that electrosedation does not impact the sensory quality of farmed rainbow trout. This demonstrates that preslaughter electrosedation effectively aligns interests regarding animal welfare, efficiency, and product quality in the production of farm rainbow trout. This is an important finding as the results could provide insights for treating fish humanely without sacrificing the quality while meeting the demands of a highly regulated industry.

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笑声前镇静维持养殖虹鳟鱼(Oncorhynchus mykiss)的感官质量，并解决消费者对动物福利的担忧

摘要尽管人们越来越需要增加养殖鱼类产量，以满足日益增长的人口的粮食安全需求，但人们对人道的屠宰处理方式却知之甚少。屠宰前使用镇静剂可以促进更快速、更人道的屠宰过程。本研究旨在评估实施电解预处理对养殖虹鳟鱼质量和消费者接受度的影响。进行消费者感官小组（n＝65），比较根据两种方法屠宰的虹鳟：（1）浸入冰水浆中（对照）或（2）在电研磨之前立即浸入冰水浆（电研磨）。感官三角测试的结果表明，用不同方法捕捞的两条鱼之间没有显著差异。这些结果表明，电研磨不会影响养殖虹鳟的感官质量。这表明，在养殖虹鳟鱼的生产中，预笑电切割有效地协调了动物福利、效率和产品质量方面的利益。这是一个重要的发现，因为研究结果可以为在不牺牲质量的情况下人道地处理鱼类提供见解，同时满足高度监管行业的需求。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.