Journal of the science of food and agriculture
Dietary essential oils modulate post-mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage.
Lucía Méndez, Giulia Secci, Lorena Barros, Gabriel Dasilva, Giuliana Parisi, Isabel Medina
Published: 202610.1002/jsfa.70456
Abstract
BACKGROUND: Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post-mortem biochemical degradation and promote oxidative damag…
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