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IMPROVING THE QUALITY OF SHRIMP THROUGH PROPER HANDLING.

Author(s) : RAJADURAI P. N.

Type of article: Periodical article

Summary

THE ARTICLE HIGHLIGHTS DIFFICULTIES OF SHRIMP HANDLING AND PROCESSING AS ADEQUATE FACILITIES FOR WASHING, GRADING, COOKING AND FREEZING ARE USUALLY LACKING IN TROPICAL COUNTRIES. ICING STANDARDS ARE POOR AS IS SANITATION, WASHING AND STORAGE ON BOARD THE CATCHER. DEHEADING, COOKING AND THE USE OF SODIUM METABISULPHITE OR SULPHITE TO DECREASE < BLACK SPOT >, WITH PARTICULAR REFERENCE TO LANDINGS IN THE USA ARE DISCUSSED. RECOMMENDATIONS ARE GIVEN TO IMPROVE PROCESSING METHODS, INCLUDING THE USE OF CHILLED SEA WATER. THE USE OF INSULATED POLYSTYRENE BOXES IS ADVOCATED WHERE LITTLE ICE IS AVAILABLE. EMPHASIS SHOULD BE GIVEN TO THE EDUCATION OF PERSONNEL. ADVISORY SERVICES, FINANCIAL ASSISTANCE FOR QUALITY CONTROL, POSTERS AND PROVISION OF FISH BOXES AT LANDING PORTS SHOULD RESULT IN BETTER HANDLING OF THIS COMMODITY. G.R.S.

Details

  • Original title: IMPROVING THE QUALITY OF SHRIMP THROUGH PROPER HANDLING.
  • Record ID : 1986-0705
  • Languages: English
  • Source: Infofish mark. Dig. - n. 1
  • Publication date: 1985/01
  • Document available for consultation in the library of the IIR headquarters only.

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