title: Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments.
abstract: BACKGROUND
  Methods of stunning used in salmon slaughter are still the subject of research. Fish quality can be influenced by pre-, ante- and post-mortem conditions, including handling before slaughter, slaughter methods and storage conditions. Carbon monoxide (CO) is known to improve colour stability in red muscle and to reduce microbial growth and lipid oxidation in live fish exposed to CO. Quality differences in Atlantic salmon, Salmo salar L., stunned by CO or percussion, were evaluated and compared by different techniques [near infrared reflectance spectroscopy (NIRS), electronic nose (EN), electronic tongue (ET)] and sensory analysis.
  
  
  RESULTS
  Thawed samples, freeze-dried preparates and NIRS devices proved to be the most efficient combinations for discriminating the treatments applied to salmon, i.e. first the stunning methods adopted, then the back-prediction of the maximum time to reach rigor mortis and finally to correlate some sensory attributes. A trained panel found significant differences between control and CO-stunned salmon: reduced tactile crumbliness, reduced odour and aroma intensities, and reduced tenderness of CO-treated fillets. CO stunning reduced radiation absorbance in spectra of thawed and freeze-dried fillets, but not fillet samples stored in ethanol, where it may have interacted with myoglobin and myosin.
  
  
  CONCLUSIONS
  The good results in a rapid discrimination of thawed samples detected by NIRS suggest suitable applications in the fish industry. CO treatment could mitigate sensory perception, but consumer tests are needed to confirm our findings. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, Via delle Cascine 5, 50144, Firenze, Italy.|Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, 35020, Legnaro, Padova, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Concollato
authors.affiliation: Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, Via delle Cascine 5, 50144, Firenze, Italy.
authors.forename: Giuliana
authors.initials: G
authors.lastname: Parisi
authors.affiliation: Agriculture Academy of Torino, Via A. Doria 10, 10123, Torino, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Masoero
authors.affiliation: Institute of Food and Agricultural Product Qualification, University of Kaposvár, Hungary.
authors.forename: Robert
authors.initials: R
authors.lastname: Romvàri
authors.affiliation: Department of Biology, Norwegian University of Science and Technology, Trondheim, Norway.|Institute of Marine Research Matre, 5984, Matredal, Norway.
authors.forename: Rolf-Erik
authors.initials: RE
authors.lastname: Olsen
authors.affiliation: Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università 16, 35020, Legnaro, Padova, Italy.
authors.forename: Antonella
authors.initials: A
authors.lastname: Dalle Zotte
mesh_terms: D000818:Animals; D002248:Carbon Monoxide; D062609:Electronic Nose; D005511:Food Handling / Q000379:methods*; D018482:Muscle, Skeletal / Q000502:physiology; D012298:Rigor Mortis; D020317:Salmo salar / Q000502:physiology*; D017747:Seafood / Q000032:analysis; D019265:Spectroscopy, Near-Infrared
chemical_list: D002248:Carbon Monoxide
keywords: NIRS; Salmo salar L; carbon monoxide stunning; electronic nose; electronic tongue; fillet sample preparation; rigor mortis; sensory scores