Fish welfare: Current issues in aquaculture

Human beings may affect the welfare of fish through fisheries, aquaculture and a number of other activities. There is no agreement on just how to we igh the concern for welfare of fish against the hum an interests involved, but ethical frameworks exist th at suggest how this might be approached. Different definitions of animal welfare focus on an animal's condition, on its subjective experience o f that condition and/or on whether it can lead a natu ral life. These provide different, legitimate, pers pectives, but the approach taken in this paper is to focus on welfare as the absence of suffering. An unresolved and controversial issue in discussion s about animal welfare is whether non-human animals exposed to adverse experiences such as physical injury or confinement experience what humans would call suffering. The neocortex, which in huma ns is an important part of the neural mechanism tha t generates the subjective experience of suffering, i s lacking in fish and non-mammalian animals, and it has been argued that its absence in fish indicates that fish cannot suffer. However, a strong alternative view is that complex animals with sophisticated behaviour, such as fish, probably have the capacity for suffer ing, though this may be different in degree and kind fro m the human experience of this state. Recent empirical studies support this view and show that painful stimuli are, at least, strongly avers ive to fish. Consequently, injury or experience of othe r harmful conditions is a cause for concern in term s of welfare of individual fish. There is also growing e vidence that fish can experience fear-like states a nd that they avoid situations in which they have experience d adverse conditions.

/pdf/current-issues-in-fish-welfare-3xfacgx1du.pdf

Current issues in fish welfare

Image processing techniques have been applied increasingly for food quality evaluation in recent years. This paper reviews recent advances in image processing techniques for food quality evaluation, which include charge coupled device camera, ultrasound, magnetic resonance imaging, computed tomography, and electrical tomography for image acquisition; pixel and local pre-processing approaches for image pre-processing; thresholding-based, gradient-based, region-based, and classification-based methods for image segmentation; size, shape, colour, and texture features for object measurement; and statistical, fuzzy logic, and neural network methods for classification. The promise of image processing techniques for food quality evaluation is demonstrated, and some issues which need to be resolved or investigated further to expedite the application of image processing technologies for food quality evaluation are also discussed.

Recent developments in the applications of image processing techniques for food quality evaluation

Recently, food safety and quality have become critical issues of great concern throughout the world. Fish is one of the most vulnerable and perishable aquatic products. The evaluation of fish and fillet freshness is therefore very significant in research and development for providing premium and supreme quality for human health and acceptance by consumers, as well as for international trade. The texture and structure of fish muscle are important freshness quality attributes that depend on several parameters such as hardness, cohesiveness, springiness, chewiness, resilience, and adhesiveness, as well as the internal cross-linking of connective tissue and the detachment of fibers. This review aims to present recent advances of texture and structure measurements and analyses, including sensory evaluation and instrumental methods, for indicating and evaluating fish freshness quality. Factors affecting these measurements are detailed and correlations between texture and structure are discussed. Moreover, the limitations and challenges of fish texture and structure measurements are described and some viewpoints about current work and future trends are also presented.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12043

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.

http://directory.umm.ac.id/Data%20Elmu/jurnal/A/Aquaculture/Vol193.Issue3-4.2001/61396.pdf

Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima)

Starvation prior to slaughter in Atlantic salmon (Salmo salar): I. Effects on weight loss, body shape, slaughter- and fillet-yield, proximate and fatty acid composition

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Starvation prior to slaughter in Atlantic salmon (Salmo salar): I. Effects on weight loss, body shape, slaughter- and fillet-yield, proximate and fatty acid composition