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THE PROPER HANDLING OF SEAFOODS FROM OCEAN TO TABLE.

Author(s) : BAKER D. W., RONSIVALLI L. J.

Summary

THE DETERIORATION OF THE ORGANOLEPTIC QUALITY OF FISH AND SHELLFISH STARTS SOON AFTER THEIR DEATH AT RATES THAT DEPEND LARGELY ON TIME AND TEMPERATURE. TO MAKE SURE THAT SEAFOODS ARE OF HIGH QUALITY AT THE TIME OF CONSUMPTION, THEY MUST BE HANDLED PROPERLY FROM THE MOMENT THEY ARE CAUGHT. THUS, THE RESPONSIBILITY OF PROPER HANDLING BELONGS EQUALLY TO FISHERMEN, TRANSPORTERS, PROCESSORS, WAREHOUSERS, BROKERS, RETAILERS AND CONSUMERS.

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Pages: 1981-4

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Details

  • Original title: THE PROPER HANDLING OF SEAFOODS FROM OCEAN TO TABLE.
  • Record ID : 1983-0569
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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