Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench ( Tinca tinca )

(2018) Giulia Secci et al.   AQUACULTURE

Harvesting procedures, welfare and shelf life of ungutted and gutted short-fin pompano ( Trachinotus falcatus) stored in ice

(2018) Ulf Erikson et al.   AQUACULTURE

The final countdown: Continuous physiological welfare evaluation of farmed fish during common aquaculture practices before and during harvest

(2018) Jeroen Brijs et al.   AQUACULTURE

Fish welfare in capture fisheries: A review of injuries and mortality

(2018) L.J.L. Veldhuizen et al.   FISHERIES RESEARCH

Electrical stunning in pacu (Piaractus mesopotamicus) using direct current waveform

(2018) Daniel Santiago Rucinque et al.   AQUACULTURE

Effectiveness of tail-first dry electrical stunning, followed by immersion in ice water as a slaughter (killing) procedure for turbot (Scophthalmus maximus) and common sole (Solea solea)

(2016) A.H. Daskalova et al.   AQUACULTURE

Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating

(2016) Evanthia Choulitoudi et al.   FOOD AND BIOPRODUCTS PROCESSING

Testing the effect of soak time on catch damage in a coastal gillnetter and the consequences on processed fish quality

(2016) Esther Savina et al.   FOOD CONTROL

Repeatability of cortisol stress response in the European sea bass (Dicentrarchus labrax) and transcription differences between individuals with divergent responses

(2016) A. Samaras et al.   Scientific Reports

Humane harvesting and slaughter of farmed fish

(2016) J.A. LINES et al.   REVUE SCIENTIFIQUE ET TECHNIQUE-OFFICE INTERNATIONAL DES EPIZOOTIES

Stress and metabolic indicators in a relatively high (European sea bass,Dicentrarchus labrax) and a low (meagre,Argyrosomus regius) cortisol responsive species, in different water temperatures

(2015) Athanasios Samaras et al.   AQUACULTURE RESEARCH

Preventing injuries and recovery for electrically stunned Atlantic salmon (Salmo salar) using high frequency spectrum combined with a thermal shock

(2014) Endre Grimsbø et al.   AQUACULTURE

High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension

(2014) Theofania Tsironi et al.   Food and Bioprocess Technology

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

(2014) Giulia Zampacavallo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soft Texture of Atlantic Salmon Fillets Is Associated with Glycogen Accumulation

(2014) Jacob S. Torgersen et al.   PLoS One

Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets

(2013) Theofania N. Tsironi et al.   JOURNAL OF FOOD ENGINEERING

Species specificity in the magnitude and duration of the acute stress response in Mediterranean marine fish in culture

(2011) E. Fanouraki et al.   GENERAL AND COMPARATIVE ENDOCRINOLOGY

Effect of pre-slaughter procedures on stress responses and some quality parameters in sea-farmed rainbow trout (Oncorhynchus mykiss)

(2010) Grigory V. Merkin et al.   AQUACULTURE

The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice

(2010) George Vardanis et al.   AQUACULTURE RESEARCH

Environmental control of skin colour in the red porgy, Pagrus pagrus

(2008) Michalis Pavlidis et al.   AQUACULTURE RESEARCH