Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon ( <i>Salmo Salar</i> )

Abstract

ABSTRACT Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3°C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p&lt;0.001), adenosine‐5′‐triphosphate (p&lt;0.05) and shorter pre‐rigor period. Storage temperature affected external quality index, white muscle pH and K‐value (degradation products of ATP). Stress produced a softer fillet (p&lt;0.001). A lower breaking strength (p&lt;0.01) was found in fish stored at 0.4°C. Sensory tests distinguished the control/stress groups within the 0.4°C chilling regime and the 0.4°C/3.3°C chilling groups within the control regime. Stress caused a lower score for texture (p&lt;0.05) both at 0.4 and 3.3°C and for odor at 3.3°C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.