CHANGES THAT OCCUR TO FISH DURING HANDLING.

[In Arabic. / En arabe.]

Summary

RESEARCHES SHOWED THAT THE LENGTH OF EXPIRY PERIOD IS DETERMINED BY THE KIND, FAT CONTENT, SIZE, NUTRITION, FISHING METHODS, CLEARANCES OF VESSELS AND EQUIPMENT, QUANTUM AND SIZE OF ICE, IN ADDITION TO THE BACTERIA THAT USUALLY CONTAMINATES FISH. AS BACTERIA IS THE MAIN CAUSE OF THE DETERIORATION OF FISH QUALITY AND HENCEFORTH MAKE THEM UNFIT FOR HUMAN CONSUMPTION, AND AS THE BACTERIAL ACTIVITY IS LARGELY DETERMINED BY TEMPERATURE THEREFORE STORAGE TEMPERATURE IS ONE OF THE KEY FACTORS THAT DETERMINES THE LENGTH OF EXPIRY PERIOD. HOWEVER, FISH OF < WARM WATERS > CAN BE PRESERVED IN CRUSHED ICE FOR LONGER PERIOD THAN COLD WATER FISH WHICH HAS A SHELF LIFE WITHIN 7-15 DAYS.

Details

Original title: [In Arabic. / En arabe.]
Record ID : 1989-2336
Languages: Arabic
Publication date: 1989/02/26
Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
vol. 3; 38 p.; 8 fig.; 9 tabl.; 49 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Chilling; Organoleptic property; Fish; Hot climate