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EFFECT OF GUTTING ON THE QUALITY OF RAINBOW TROUT.

INFLUENCE DE L'EVISCERATION SUR LA QUALITE DE LA TRUITE ARC-EN-CIEL.

Author(s) : VYNCKE W.

Type of article: Article

Summary

UNGUTTED FISH SHOWED DETERIORATION CHARACTERISTICS ON THE INTERNAL FACE OF ABDOMINAL WALL FROM THE SECOND DAY OF STORAGE IN ICE. ON THE CONTRARY, GUTTED TROUT REMAINED INTACT 5 TO 6 DAYS. FROM THAT TIME, OXIDATION BEGAN TO OCCUR AND INTENSIFIED RAPIDLY. AS THIS PROCESS OCCURS RATHER LATE, THE GUTTING OF TROUT PROVIDES A NORMAL MARKETING OF FISH AND IMPROVES GENERAL QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5527.

Details

  • Original title: INFLUENCE DE L'EVISCERATION SUR LA QUALITE DE LA TRUITE ARC-EN-CIEL.
  • Record ID : 1984-1926
  • Languages: French
  • Source: Rev. Agric. - vol. 36 - n. 2
  • Publication date: 1983

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