Gaping of fillets
Explains what gaping is, when and how it occurs, and what can be done to reduce its occurrence in both fresh, unfrozen fish and thawed, frozen white fish. Discusses the effects on gaping of species, size, the condition of the fish, poor handling, rigor, the time and temperature of stowage, and freezing. Advises on how to reduce gaping particularly in the context of handling on board freezer trawlers.
Saved in:
| Format: | Book (stand-alone) biblioteca |
|---|---|
| Language: | English |
| Published: |
2014
|
| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/x5935e http://www.fao.org/3/x5935e/x5935e00.htm |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|