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Characterization, transformation and valorization of aquaculture products and by-products.

Caractérisation, transformation et valorisation des produits et sous-produits d'origine aquacole.

Author(s) : FAUCONNEAU B., HAN-CHING L.

Type of article: Article, Review

Summary

The characterization of fish farmed products is very important at different stages of aquaculture development. A few examples of criteria used for the identification of recently developed aquaculture products are given. The management of product homogeneity and fat content is very important for processing and commercialization in classical aquaculture production and it seems to be technically feasible. Processing of aquaculture products and up-grading of end products is based on the same process such as those developed for wild fish products. However, refinements of methodologies and processes are required and this is illustrated for refrigeration and smoking process.

Details

Original title: Caractérisation, transformation et valorisation des produits et sous-produits d'origine aquacole.
Record ID : 1997-3440
Languages: French
Source: C. R. Acad. Agric. Fr. - vol. 82 - n. 9
Publication date: 1996
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Lipid; Treatment; Chilling; Aquaculture; Organoleptic property; Review; Fish; Freezing; Smoking