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Title

First Processing Steps and the Quality of Wild and Farmed Fish

AuthorsBorderías, A. Javier ; Sánchez Alonso, Isabel
Issue Date2011
PublisherWiley-Blackwell
CitationJournal of Food Science 76: R1- R5 (2011)
AbstractFirst processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish. © 2010 Institute of Food Technologists®.
URIhttp://hdl.handle.net/10261/62640
DOI10.1111/j.1750-3841.2010.01900.x
Identifiersdoi: 10.1111/j.1750-3841.2010.01900.x
issn: 0022-1147
Appears in Collections:(ICTAN) Artículos
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