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FISH HANDLING AND STORAGE.

[In Spanish. / En espagnol.]

Author(s) : PEREZ VILLARREAL B.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE MAIN CAUSES OF FISH QUALITY LOSS (ENZYMES, ACTIVITY OF BACTERIA, CHEMICAL CHANGES) ON PREPARATION AND PROCESSING LINES: COOLING, EVISCERATION, BLEEDING, WASHING, STORAGE, FREEZING, PROCESSING, DISTRIBUTION. RECOMMENDATIONS ARE GIVEN FOR FISH HANDLING ON-BOARD SHIP AND ALTERNATIVE STORAGE METHODS ARE MENTIONED: ANTISEPTIC ADDITIVES, MODIFIED ATMOSPHERE, IRRADIATION. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-0238
  • Languages: Spanish
  • Source: IBERICA - vol. 71 - n. 329
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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