Title:	Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon.
Authors:	MENDES, J. M. DAIRIKI, J. K. INOUE, L. A. K. A. JESUS, R. S. de
Affiliation:	Joana Maia Mendes, INPA; JONY KOJI DAIRIKI, CPAA; LUIS ANTONIO KIOSHI AOKI INOUE, CPAO; Rogério Souza de Jesus, INPA.
Date Issued:	2017
Citation:	Food Science and Technology, v. 37, n. 3, p. 383-388, July-Sept. 2017.
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
Keywords:	Management practices
DOI:	http://dx.doi.org/10.1590/1678-457X.14316
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAA)