Fukushima Hideto
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
Title
Post-Catch Fish Handling for High Quality Fish Products
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