{"refrec":{"BRefID":34850,"RR":"<b>Ginés, R.; Palicio, M.; Zamorano, M.J.; Argüello, A.; López, J.L.; Afonso, J.M.</b> (2002). Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (<i>Sparus aurata</i>). <i>Aquacult. Int. 10(5)</i>: 379-389. <a href=\"https://dx.doi.org/10.1023/A:1023365025292\" target=\"_blank\">https://dx.doi.org/10.1023/A:1023365025292</a>","BEntID":34850,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Aquacult. Int. 10(5)</i>: 379-389. <a href=\"https://dx.doi.org/10.1023/A:1023365025292\" target=\"_blank\">https://dx.doi.org/10.1023/A:1023365025292</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Ginés, R.; Palicio, M.; Zamorano, M.J.; Argüello, A.; López, J.L.; Afonso, J.M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Ginés, R. <i>et al.</i>","Englishabstract":"Instrumental quality parameters related to freshness were evaluated for gilthead sea bream (<i>parus aurata</i>) after different storage periods on ice (2, 4, 7 and 11 days of storage) for one, four and eight days of pre-slaughter starvation. The study was carried out on 360 gilthead sea bream from five different groups reared on a commercial fish farm. Starvation period had a significant effect on fish texture: the force necessary to compress 4 mm of flesh after two days ice storage in 1 day starved fish (16.50 ± 0.59 Newtons) was less than that for four day (18.98 ± 0.63 Newtons) and eight day starved fish (20.43 ± 1.12 Newtons). Significant differences in flesh puncture and flesh compression were not detected, although these values did increase with increasing starvation period. A significant increase in pH and myofibrilar protein solubility was also detected for fish starved for one day.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (<i>Sparus aurata</i>)","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-05-14 01:31:41.606404","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":"Freshness, Protein solubility","Notes":null,"AnaPub":2002,"MonPub":null,"DateUpdate":"2003-05-15","DateCreate":"2003-05-15","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000182272500003","VABBcode":null,"OpenAcc":0,"DOI":"10.1023/A:1023365025292"},"refs":null,"anarec":{"AnaID":34850,"PubliDate":2002,"Pagination":"379-389","XtraPublOfAnaID":null,"ISBN":null,"Volume":"10","Issue":"5","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":44242,"SerRR":"Aquaculture International. 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