M. Stecchini

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Giulia Sissa

Ucla

Dr. Pradeep Kumar

Yeungnam University

Anna M. Agathangelou

York University

Dr.Mohamed Fathy Salem

University of Sadat City

Dr. asef iqbal muhammed

Milliya Arts, Science and Management Science College, Beed

Sabina Passamonti

Università degli Studi di Trieste

Dr. James Doughari Hamuel

Federal University of Technology, Yola

VICTORIA A N A T O L Y I V N A TSYGANKOVA

Institute of Bioorganic Chemistry and Petrochemistry of National Academy of Sciences of Ukraine, Kyiv

Helen Anne Curry

University of Cambridge

Murat Özmen

Yildiz Technical University

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The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)

Journal of Food Science and Technology, 2015

ABSTRACT In the current study, two different slaughtering procedures, spiking vs immersion in wat... more ABSTRACT In the current study, two different slaughtering procedures, spiking vs immersion in water/ice slurry, were applied on electrically stunned European sea bass (Dicentrarchus labrax) and the effects on actin degradation and fillet quality attributes were investigated. Rigor mortis index was similar for the two slaughtering techniques, whereas the shear force measurement indicated that rigor mortis occurred more quickly and intensely in the water/ice handled fish than in those slaughtered by spiking. The water/ice immersion procedure also resulted in higher amount of actin fragments than spiking. Muscle tissue apparent viscosity and water holding capacity were lower in sea bass treated in water/ice slurry compared with fish handled by spiking, whereas the acidification patterns of the two groups were not easily distinguishable. In conclusion, spiking appeared to preserve actin integrity better that water/ice and it seemed to ensure less muscle damage as indicated by the higher viscosity and water holding capacity values. Finally, a role of actin as a biochemical marker for the prediction of fish quality was suggested.

Detection of Salmonella in fresh cheese, poultry products, and dried egg products by the ISO 6579 Salmonella culture procedure and the AOAC official method: collaborative study

Journal of AOAC International

Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by t... more Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separat...

M. Stecchini

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