{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T23:37:19Z","timestamp":1785800239513,"version":"3.56.0"},"reference-count":36,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2018,8,13]],"date-time":"2018-08-13T00:00:00Z","timestamp":1534118400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"ASTRO (Associazione Troticoltori Trentini)"},{"name":"University of Padova funds","award":["2016 - 60A08-4032\/13"],"award-info":[{"award-number":["2016 - 60A08-4032\/13"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Electrical stunning (E) and asphyxia in the air (A) are two common stunning\/killing methods for fish. However, they can stress the fish and affect flesh quality, so an alternative should be found. The present study aimed to evaluate the effects of carbon monoxide asphyxia (CO) compared to E and A on the evolution of <jats:italic>post rigor mortis<\/jats:italic> changes in rainbow trout (<jats:styled-content style=\"fixed-case\"><jats:italic>Oncorhynchus mykiss<\/jats:italic><\/jats:styled-content>) fillets related to chemical, textural, and sensorial properties during storage time.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Fish fillets from the E group showed a higher pH (<jats:italic>P<\/jats:italic> &lt; 0.05) than the A ones, both at time of <jats:italic>rigor<\/jats:italic> resolution (T<jats:sub>RR<\/jats:sub>0) and from T<jats:sub>RR<\/jats:sub>4 until T<jats:sub>RR<\/jats:sub>7 (7 days after <jats:italic>rigor<\/jats:italic> resolution, which corresponded to 10 days <jats:italic>post mortem<\/jats:italic>), with the CO group being always intermediate. The CO treatment ensured that the fillets showed the lowest yellowness index (b*), even if only at T<jats:sub>RR<\/jats:sub>2 and T<jats:sub>RR<\/jats:sub>5. Lipid oxidation and texture profile analyses were unaffected. Sensory analysis revealed that the CO fillets had the lowest odor intensity and the highest juiciness scores (<jats:italic>P<\/jats:italic> &lt; 0.05). The sensory descriptors resulted the most discriminant variables of the fillets obtained from the differently stunned animals, as resulted by the canonical discriminant analysis.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The carbon monoxide stunning\/slaughtering method could be applied to rainbow trout without detrimental effects on physical, chemical, or sensory characteristics of the fish flesh. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9222","type":"journal-article","created":{"date-parts":[[2018,6,28]],"date-time":"2018-06-28T00:51:19Z","timestamp":1530147079000},"page":"613-619","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Effects of three different stunning\/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (<i>Oncorhynchus mykiss<\/i>)"],"prefix":"10.1002","volume":"99","author":[{"given":"Anna","family":"Concollato","sequence":"first","affiliation":[{"name":"Department of Agri\u2010Food Production and Environmental Sciences, Section of Animal Sciences University of Firenze  Florence Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonella","family":"Dalle Zotte","sequence":"additional","affiliation":[{"name":"Department of Animal Medicine, Production and Health University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sheyla C","family":"Vargas","sequence":"additional","affiliation":[{"name":"Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos Universidade de S\u00e3o Paulo  Pirassununga Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Cullere","sequence":"additional","affiliation":[{"name":"Department of Animal Medicine, Production and Health University of Padova  Padova Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giulia","family":"Secci","sequence":"additional","affiliation":[{"name":"Department of Agri\u2010Food Production and Environmental Sciences, Section of Animal Sciences University of Firenze  Florence Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4646-6036","authenticated-orcid":false,"given":"Giuliana","family":"Parisi","sequence":"additional","affiliation":[{"name":"Department of Agri\u2010Food Production and Environmental Sciences, Section of Animal Sciences University of Firenze  Florence Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,8,13]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.05.028"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.03.038"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1993.tb09355.x"},{"key":"e_1_2_7_5_1","first-page":"220","volume-title":"Farmed Fish Quality","author":"Robb DFH","year":"2001"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7537"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.12.016"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.03.072"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01077.x"},{"key":"e_1_2_7_10_1","first-page":"1787","article-title":"The importance of ATP\u2010related compounds for the freshness and flavor of post\u2010mortem fish and shellfish muscle: a review","volume":"57","author":"Hong H","year":"2017","journal-title":"Crit Rev Food Sci Nutr"},{"key":"e_1_2_7_11_1","first-page":"4107","article-title":"Study on freshness of fishes during different storage stage by the freshness quality index (K value)","volume":"12","author":"Tang S","year":"2014","journal-title":"J Food Saf Food Qual"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.00924.x"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1444-2906.2008.01634.x"},{"key":"e_1_2_7_14_1","first-page":"1","article-title":"Scientific opinion of the panel on animal health and welfare on a request from the European Commission. 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