Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets.
Domitilla PulciniLina Fernanda Pulido-RodríguezAdja Cristina Lira de MedeirosFilippo FaccendaArianna MartiniMarco MartinoliNicolò TonachellaGiulia SecciGiuliana ParisiPublished in: Journal of the science of food and agriculture (2022)
ES is a promising stunning technique for S. carpio, but parameters should be optimized, because of the adverse effect on muscle activity which caused a fast pH drop, and the presence of blood spots in the fillets. Further studies are needed to understand whether fillet shape changes can interfere with filleting or fillet processing and consumer appreciation. © 2022 Society of Chemical Industry.