First Processing Steps and the Quality of Wild and Farmed Fish

First 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 summariz...

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Detalles Bibliográficos
Autores principales: Borderías, Antonio J, Sánchez-Alonso, Isabel
Formato: Texto
Lenguaje:English
Publicado: Blackwell Publishing Inc 2011
Materias:
R: Concise Reviews/Hypotheses In Food Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3038323/
https://www.ncbi.nlm.nih.gov/pubmed/21535702
http://dx.doi.org/10.1111/j.1750-3841.2010.01900.x
Descripción
Sumario:First 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.

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