Post-Catch Fish Handling for High Quality Fish Products

Journal of National Fisheries University Volume 62 Issue 4 Page 155-158

published_at 2014-03

62-4-155-158.pdf

[fulltext] 2.2 MB

Title

Post-Catch Fish Handling for High Quality Fish Products

Creators Maeda Toshimichi

Creators Yaguchi Shigenori

Creators Fukushima Hideto

Creators Harada Kazuki

Creators Fukuda Yutaka

Source Identifiers [PISSN] 0370-9361

Creator Keywords

ATP bleeding electric shock freshness holding nerve destruction

The quality of fresh fish is affected by all aspects of the handling, including catching and landing, holding prior to processing, and killing, as well as nerve destruction, bleeding, and chilling. Vigorous movements of the fish during catching and landing cause adenosine triphosphate（ATP）to be consumed and lactic acid to accumulate, leading to a decrease in pH in the fish muscle. These changes cause the deterioration of fish flesh. This report discusses some good practices of fish handling that promote the production of high quality fish.

Languages eng

Resource Type departmental bulletin paper

Publishers National Fisheries University

Date Issued 2014-03

File Version Version of Record

Access Rights open access

Relations

[ISSN]0370-9361