Effects of perimortem stress on farmed Atlantic cod product quality: a baseline study.

The potential effects of handling stress on the product quality of farmed Atlantic cod were studied in a controlled experiment (fish anesthetized with metomidate or isoeugenol, or subjected to stress by chasing for 30 min). For comparison, stress and fillet quality was also studied for commercially slaughtered farmed cod (fish sampled from waiting cage, after pumping and stunning with carbon dioxide, and after bleeding and chilling). Baseline values for stress-related parameters (blood chemistry, muscle high-energy phosphates and inosine monophospate, initial pH, muscle twitches, and rigor mortis) of rested Atlantic cod have been established.

Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality.

The main objectives of this study were to investigate (1) whether rested harvest of farmed cod was better maintained by chilling with slurry rather than by traditional ice storage, (2) whether chilling with slurry would be a feasible chilling method to assure low core temperatures (≤0 °C) at packing of gutted fish, and (3) the effects of superchilling compared with traditional ice on selected quality parameters of cod during storage. In the experiment, seawater slurry at -2.0 ± 0.

Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress.

The present study describes the possibilities for using computer vision-based methods for the detection and monitoring of transient 2D and 3D changes in the geometry of a given product. The rigor contractions of unstressed and stressed fillets of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were used as a model system. Gradual changes in fillet shape and size (area, length, width, and roundness) were recorded for 7 and 3 d, respectively.