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THE IMPORTANCE OF CHILLING IN PRODUCING TOP QUALITY SNAPPER (CHRYSOPHRYS AURATUS) FOR THE JAPANESE MARKET.

Author(s) : HARVIE R. E.

Summary

SNAPPER FOR THE JAPANESE MARKET IS EXPORTED BY AIR FREIGHT IN THE CHILLED STATE. TO ACHIEVE THE REQUIRED LEVEL OF FRESHNESS, IT IS IMPORTANT TO CHILL THE FISH TO 273 K (0 DEG C) IMMEDIATELY AFTER CATCHING AND TO MAINTAIN IT AS CLOSE TO THIS TEMPERATURE AS POSSIBLE UNTIL THE FISH IS SOLD. SURVEY WORK INVOLVING QUALITY ASSESSMENT OF SNAPPER BEING AIRFREIGHTED TO JAPAN HAS FOUND THAT IMPROVEMENTS COULD BE MADE TO PRODUCE HIGHER QUALITY PRODUCT.

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Pages: 1982-1

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Details

  • Original title: THE IMPORTANCE OF CHILLING IN PRODUCING TOP QUALITY SNAPPER (CHRYSOPHRYS AURATUS) FOR THE JAPANESE MARKET.
  • Record ID : 1983-1849
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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