| dc.description.abstract | Sharks are captured by tons for human consumption. Improving the quality of their meat
will produce fillets that may have a higher economic value in the market, and thus be beneficial for
the management of this fishery. In other animal species destined for human consumption, a negative
relationship between pre-slaughtering stress and meat quality has been demonstrated. By studying
the commercial small-spotted catshark (Scyliorhinus canicula), this work aimed at linking pre-slaughter
handling of captured sharks and muscle fillets quality. An experimental group of adult and subadult
living catsharks captured by hand and exposed to air (for 18 min, which is the minimum time this
species is exposed to air in the fishing deck during fisheries procedures), and an undisturbed group,
were evaluated. After air exposure, catsharks returned to water for recovery. Muscle lactate and water
content were quantified after acute exposure (for 18 min), 5 h and 24 h. This challenge elicited stress
responses in the muscle such as increased lactate levels and immediate dehydration, followed by
recovery of lactate levels and overhydration. Muscle consistency, a relevant variable describing
quality of seafood according to its ability to be swallowed by the consumer, paralleled muscle water
content changes. The results indicated for the first time that handling alive sharks exposed to air
results in muscle fillets with different texture properties. Whether these changes in muscle texture
induce higher quality fillets has yet to be proven. Our recommendation is to minimize time of air
exposure experienced by sharks when captured, including fast slaughtering instead of leaving them
to die by asphyxia, as current on-board procedures. | es_ES |