News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.


Health & Welfare

Killing methods, post-slaughter quality, part 3

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. 

Health & Welfare

Killing methods, post-slaughter quality, part 2

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. 

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Health & Welfare

Killing methods, post-slaughter quality, part 1

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 

Health & Welfare

Evaluating hybrid catfish egg quality

A significant correlation was established between ovarian fluid pH of stripped eggs and subsequent hatch of hybrid catfish eggs. 

Health & Welfare

Sensory analysis evaluates pangasius fillet quality

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. 


Enzymes in seafood, part 2

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. 


Inline quality assurance, part 3

In the pelleting cost center, the ingredient mixture is placed in a holding bin above the pellet mill until it is pelleted.