Conference Paper

Crushed ice including nanoencapsulated clove essential oil improves animal welfare in farmed European sea bass during stunning and slaughtering

  • Antonio Lopez-Gomez /
  • Amanda E. Lopezcanovas /
  • María Ros-Chumillas /
  • Isabel Cabas /
  • Alfonsa García-Ayala
Conference Proceeding cp
Refrigeration Science and Technology
  • Volumen: 2019-August
  • Fecha: 01 January 2019
  • Páginas: 3051-3058
  • ISSN: 01511637
  • ISBN: 9782362150357
  • Source Type: Conference Proceeding
  • DOI: 10.18462/iir.icr.2019.0847
  • Document Type: Conference Paper
  • Publisher: International Institute of Refrigeration
© 2019 International Institute of Refrigeration. All rights reserved.The traditional procedure for stunning and slaughtering of farmed sea bass involves the use of crushed ice mixed with seawater. This system causes enough stress on the fish, as the agony to death by hypothermia takes longer than 10 minutes. Pre-slaughtering stress involving increased physical activity before death leads to biochemical processes impacting negatively on the quality and accelerate the loss of fish freshness. Therefore, they are investigating new methods to achieve the aforementioned decrease in stress and increase animal welfare. In this work, a new technology for stunning and slaughtering of farmed sea bass using crushed ice including nanoencapsulated clove essential oil is studied. When this technology is applied on farmed sea bass times of stunning lower than 60 seconds are achieved, resulting in lower levels of stress (measured by means of glucose and other blood parameters) and better quality and shelf life of the fresh fish. Keywords: fish, ice, nanotechnology, quality.

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