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INFLUENCE OF HANDLING AND SLAUGHTERING ON THE QUALITY OF FARMED FISH.
Author(s) : MAGNUSSEN O. M., JOHANSEN S.
Summary
LITTLE RESEARCH HAS BEEN DONE ON THE INFLUENCE OF PROCESSING, HANDLING, WASHING AND RINSING FISH. SOME STUDIES HAVE SHOWN THAT STRESS IN LIVING FISH HAS A SIGNIFICANT EFFECT ON PRE-RIGOR AND RIGOR TIME. MECHANICAL STRESS OF IN-RIGOR FISH MAY LEAD TO GAPING OF FILLETS AND SOFTER FLESH. RIGOR ALSO LEADS TO CONTRACTION OF THE FISH, WHICH CONSIDERABLY REDUCES THE LENGTH OF THE FILLETS.
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Details
- Original title: INFLUENCE OF HANDLING AND SLAUGHTERING ON THE QUALITY OF FARMED FISH.
- Record ID : 1992-1226
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Influencia de la manipulación del sacrificio del pescado de piscifactoría sobre la calidad.
See other articles from the proceedings (46)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Rigor mortis; Chilling; Aquaculture; Organoleptic property; Salmon; Fish; Fillet
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