{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T15:22:37Z","timestamp":1784733757791,"version":"3.55.0"},"reference-count":53,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2023,8,16]],"date-time":"2023-08-16T00:00:00Z","timestamp":1692144000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["(2022YFD2100104)"],"award-info":[{"award-number":["(2022YFD2100104)"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Improper stunning methods before slaughter could cause fish to deteriorate more quickly during cold storage. However, it is unclear how stunning methods affect the mitochondrial structure and the role of mitochondria in oxidation in muscle\u2010based food.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>This study explored the potential mechanism of oxidation induced by different stunning methods (hit on the head, T<jats:sub>1<\/jats:sub>; gill cut, T<jats:sub>2<\/jats:sub>; immersion in ice\/water slurry, T<jats:sub>3<\/jats:sub>; CO<jats:sub>2<\/jats:sub> asphyxiated, T<jats:sub>4<\/jats:sub>; 40% CO<jats:sub>2<\/jats:sub>\u2009+\u200930% N<jats:sub>2<\/jats:sub>\u2009+\u200930% O<jats:sub>2<\/jats:sub>, T<jats:sub>5<\/jats:sub>) in large yellow croaker during cold storage. The results showed that T<jats:sub>4<\/jats:sub> samples had the minimum stress response and the mitochondrial membrane potential and permeability were less damaged. Besides, the mitochondrial functional structure and peroxisome of T<jats:sub>4<\/jats:sub> samples were less damaged compared with other samples, which was reflected in higher total superoxide dismutase, catalase and glutathione peroxidase activities. In terms of oxidation indices, the T<jats:sub>4<\/jats:sub> samples showed higher pH values and iron myoglobin contents and lower total volatile basic nitrogen and thiobarbituric acid reactive substances after 168\u2009h cold storage, indicating that the T<jats:sub>4<\/jats:sub> samples significantly maintained oxidative stability of large yellow croaker.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The CO<jats:sub>2<\/jats:sub> asphyxiation had the least oxidative damage to large yellow croaker during cold storage, possibly because it had the least effect on mitochondrial structure, reactive oxygen species and antioxidant enzyme activity. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12859","type":"journal-article","created":{"date-parts":[[2023,7,13]],"date-time":"2023-07-13T03:44:41Z","timestamp":1689219881000},"page":"7747-7756","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms"],"prefix":"10.1002","volume":"103","author":[{"given":"Yixuan","family":"Dong","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongzhi","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai 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