Scientific Publications with referee

The effects of carbon monoxide on Atlantic salmon (Salmo salar L.)

Atlantic salmon were exposed to carbon monoxide (CO) before the fish were percussively killed and gill cut. The fish were compared against a control group treated identically, without CO. Salmon exposed to CO expressed no adverse reactions and were easily stunned by percussion. CO-treated salmon had an earlier onset of rigor mortis and a faster decrease in muscle pH than the control group. No significant difference in drip loss was found between salmon treated with CO and the control. A significantly deeper red colour of both gills and fillets of CO-treated salmon was observed 10 days post mortem. Significantly higher levels of plasma lactate and potassium were found in CO-treated salmon compared to control, as well as a lower level of pCO2. Exposure to CO did not increase plasma cortisol, sodium, haematocrit

or glucose; however, lactate was high. Exposure of salmon or other fish to CO could improve quality and welfare when slaughtered.

Facts

Year 2011
Abstract Atlantic salmon were exposed to carbon monoxide (CO) before the fish were percussively killed and gill cut. The fish were compared against a control group treated identically, without CO. Salmon exposed to CO expressed no adverse reactions and were easily stunned by percussion. CO-treated salmon had an earlier onset of rigor mortis and a faster decrease in muscle pH than the control group. No significant difference in drip loss was found between salmon treated with CO and the control. A significantly deeper red colour of both gills and fillets of CO-treated salmon was observed 10 days post mortem. Significantly higher levels of plasma lactate and potassium were found in CO-treated salmon compared to control, as well as a lower level of pCO2. Exposure to CO did not increase plasma cortisol, sodium, haematocrit or glucose; however, lactate was high. Exposure of salmon or other fish to CO could improve quality and welfare when slaughtered.
Reference Bjørlykke, G.A., Roth, B., Sørheim, O., Kvamme, B.O., Slinde, E. 2011. The effects of carbon monoxide on Atlantic salmon (Salmo salar L.) Food Chemistry, Vol 127, pp 1706-1711.
Publisher Food Chemistry,

Related persons

  • Bjørn Roth

    Scientist

    Phone: +47 51 84 46 23

    Cellphone: +47 416 52 535

  • Oddvin Sørheim

    Senior Research Technologist

    Phone: +47 64970239

    Cellphone: +47 900 15 436

Research area

Research area