Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single- or two-stage electrical stunning/killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K1 values were also evaluated during refrigerated storage until spoilage. The stunning/killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single- or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible pre-rigor filleting remain to be studied in depth.