Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar)

Salmon slaughtered by standard routines (control) or stressed by confinement for 10 min before stunning and then stored at 0.4 or 3.3 degrees C for 9 days were compared. Handling stress led to lower muscle phosphocreatine (p<0.001), adenosine-5'-triphosphate (p<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<0.001). A lower breaking strength (p<0.01) was found in fish stored at 0.4 degrees C. Sensory tests distinguished the control/stress groups within the 0.4 degrees C chilling regime and the 0.4 degrees C/3.3 degrees C chilling groups within the control regime. Stress caused a lower score for texture (p<0.05) both at 0.4 and 3.3 degrees C and for odor at 3.3 degrees C in a descriptive sensory test. No detectable effects of stress or storage temperature were found on flavor or color.