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ON-BOARD HANDLING AND QUALITY CHANGES DURING STORAGE OF FISH PREDOMINANT IN MEXICAN SHRIMP BY-CATCH.

Author(s) : TAMAYO J. E., POULTER N. H., YOUNG R. H.

Type of article: Article

Summary

SOME FISH REPRESENTATIVE OF BY-CATCH FROM THE GULF OF CALIFORNIA WERE INVESTIGATED FOR THEIR STORAGE QUALITIES WHEN HELD IN CRUSHED ICE AND CHILLED SEA WATER (CSW). HIGH QUALITY WAS RETAINED FOR FISH HELD IN ICE AND CSW FOR UP TO 14 AND 10 DAYS, RESPECTIVELY. SUCH STORAGE PERIODS ARE COMPATIBLE WITH THE AVERAGE DURATION OF SHRIMPER VOYAGES. USE OF CSW APPEARS A MORE APPROPRIATE METHOD SINCE STORAGE AND OFF-LOADING WOULD BE LESS LABOUR INTENSIVE THAN WITH ICED STORAGE AND ICE USAGE WOULD BE REDUCED.

Details

  • Original title: ON-BOARD HANDLING AND QUALITY CHANGES DURING STORAGE OF FISH PREDOMINANT IN MEXICAN SHRIMP BY-CATCH.
  • Record ID : 1985-0627
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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