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...

Descripción completa

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
_version_ 1782198081068990464
author Borderías, Antonio J
Sánchez-Alonso, Isabel
author_facet Borderías, Antonio J
Sánchez-Alonso, Isabel
author_sort Borderías, Antonio J
collection PubMed
description 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.
format Text
id pubmed-3038323
institution National Center for Biotechnology Information
language English
publishDate 2011
publisher Blackwell Publishing Inc
record_format MEDLINE/PubMed
spelling pubmed-30383232011-02-14 First Processing Steps and the Quality of Wild and Farmed Fish Borderías, Antonio J Sánchez-Alonso, Isabel J Food Sci R: Concise Reviews/Hypotheses In Food Science 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. Blackwell Publishing Inc 2011-01 /pmc/articles/PMC3038323/ /pubmed/21535702 http://dx.doi.org/10.1111/j.1750-3841.2010.01900.x Text en © 2011 Institute of Food Technologists® http://creativecommons.org/licenses/by/2.5/ Re-use of this article is permitted in accordance with the Creative Commons Deed, Attribution 2.5, which does not permit commercial exploitation.
spellingShingle R: Concise Reviews/Hypotheses In Food Science
Borderías, Antonio J
Sánchez-Alonso, Isabel
First Processing Steps and the Quality of Wild and Farmed Fish
title First Processing Steps and the Quality of Wild and Farmed Fish
title_full First Processing Steps and the Quality of Wild and Farmed Fish
title_fullStr First Processing Steps and the Quality of Wild and Farmed Fish
title_full_unstemmed First Processing Steps and the Quality of Wild and Farmed Fish
title_short First Processing Steps and the Quality of Wild and Farmed Fish
title_sort first processing steps and the quality of wild and farmed fish
topic R: Concise Reviews/Hypotheses In Food Science
url 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
work_keys_str_mv AT borderiasantonioj firstprocessingstepsandthequalityofwildandfarmedfish
AT sanchezalonsoisabel firstprocessingstepsandthequalityofwildandfarmedfish

Ejemplares similares