Slaughter methods can impact product quality. It is recommended that fish be fasted prior to slaughter to clean their digestive tracts. Instant killing minimizes the degradation of tissue quality. Immediate bleeding is more important than the bleeding method.
All methods of slaughter have issues related to animal welfare. However, approaches such as death in air or bleeding without stunning have been particularly cited as unacceptable.
The methods used to kill fish depend on many factors, including fish size and species, aquaculture production system, fish quantity, market preferences and effects on product quality. Also, some methods may not be approved in some countries, as with the
A significant correlation was established between ovarian fluid pH of stripped eggs and subsequent hatch of hybrid catfish eggs.
The author developed a protocol for the consistent measurement of catfish fillet color using a camera and properly calibrated software.
Authors developed a lexicon of sensory properties for pangasius fillets and examined the sensory characteristics of raw fresh and frozen catfish fillets as predictors of the sensory qualities of cooked catfish.
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.