Comparing stunning methods and seasonal effects on biochemical variables and product quality of rainbow trout

This publication has 78 references indexed in Scilit:

• Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?
  Food Analytical Methods, 2021
• Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss)
  Journal of the Science of Food and Agriculture, 2018
• Effects of acclimation to high environmental temperatures on intermediary metabolism and osmoregulation in the sub-Antarctic notothenioid Eleginops maclovinus
  Marine Biology, 2017
• Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators
  Journal of Food Science and Technology, 2014
• Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia
  European Food Research and Technology, 2011
• The metabolic effects of prolonged starvation and refeeding in sturgeon and rainbow trout
  Journal of Comparative Physiology B, 2011
• Slaughter quality and rigor contraction in farmed turbot (Scophthalmus maximus); a comparison between different stunning methods
  Aquaculture, 2007
• Fish welfare and quality as affected by pre-slaughter and slaughter management
  Aquaculture International, 2005
• Evaluation of slaughtering methods for turbot with respect to animal welfare and flesh quality
  Journal of the Science of Food and Agriculture, 2002
• Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samples
  Meat Science, 1987