Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076060
Research center of Embrapa/Collection: Embrapa Amazônia Ocidental - Artigo em periódico indexado (ALICE)
Date Issued: 2017
Type of Material: Artigo em periódico indexado (ALICE)
Authors: MENDES, J. M.
DAIRIKI, J. K.
INOUE, L. A. K. A.
JESUS, R. S. de
Additional Information: Joana Maia Mendes, INPA; JONY KOJI DAIRIKI, CPAA; LUIS ANTONIO KIOSHI AOKI INOUE, CPAO; Rogério Souza de Jesus, INPA.
Title: Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon.
Publisher: Food Science and Technology, v. 37, n. 3, p. 383-388, July-Sept. 2017.
Language: en
Keywords: Management practices.
Description: Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem metabolism, which may compromise fish meat freshness and quality. The present study compared the quality of tambaquis slaughtered by asphyxia, the conventional industrial method, and hypothermia.
Thesagro: Peixe de Água Doce
Stress
Tambaqui.
NAL Thesaurus: fish processing.
Data Created: 2017-09-21
Appears in Collections:Artigo em periódico indexado (CPAA)

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