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Carbon monoxide as stunning/killing method on farmed Atlantic salmon ( Salmo salar ): effects on lipid and cholesterol oxidation
Author(s) -
Secci Giulia,
Serra Andrea,
Concollato Anna,
Conte Giuseppe,
Mele Marcello,
Olsen Rolf E,
Parisi Giuliana
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7362
Subject(s) - tbars , salmo , lipid oxidation , food science , chemistry , cholesterol , lipid peroxidation , stunning , malondialdehyde , oxidative phosphorylation , carbon monoxide , fish <actinopterygii> , fishery , biochemistry , antioxidant , biology , medicine , ischemia , catalysis
BACKGROUND Carbon monoxide ( CO ) has been recently utilized as a new stunning/killing procedure for Atlantic salmon ( Salmo salar ). Its effects on lipid and cholesterol oxidation of farmed Atlantic salmon fillets were evaluated at two times of refrigerated (2.5 °C) storage, T0 (64 h after death) and T14 (14 days from T0 ). The use of CO was compared with the commonly utilized percussion (P) method. RESULTS Fatty acid profile, primary (conjugated dienes) and secondary ( TBARS ) oxidation products, cholesterol oxidation products ( COPs ) and carotenoids were unaffected by the killing method. Despite the low oxidative status of lipid (0.66 and 0.60 mg malondialdehyde kg −1 muscle in P and CO fish respectively), cholesterol was found to be highly oxidized (0.17 and 0.13 mg COPs kg −1 ). Storage significantly affected oxidative stability of fish muscle by increasing oxidation products. Interestingly, TBARS content doubled while the increase for COPs was not homogeneous: α ‐ and β ‐epoxycholesterol increased by 25%, whereas triol and 7‐ketocholesterol increased by 48 and 62% respectively. CONCLUSION The quality of salmon fillets just after slaughtering and after 14 days of refrigerated storage at 2.5 °C did not change, irrespective of the killing method adopted, suggesting that the CO method may be applied without any detrimental effect on the quality of fish fillets. © 2015 Society of Chemical Industry