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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | MENDES, J. M. | |
| dc.contributor.author | DAIRIKI, J. K. | |
| dc.contributor.author | INOUE, L. A. K. A. | |
| dc.contributor.author | JESUS, R. S. de | |
| dc.date.accessioned | 2018-01-31T23:53:20Z | - |
| dc.date.available | 2018-01-31T23:53:20Z | - |
| dc.date.created | 2017-09-21 | |
| dc.date.issued | 2017 | |
| dc.identifier.citation | Food Science and Technology, v. 37, n. 3, p. 383-388, July-Sept. 2017. | |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076060 | - |
| dc.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. | |
| dc.language.iso | eng | eng |
| dc.rights | openAccess | eng |
| dc.subject | Management practices | |
| dc.title | Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon. | |
| dc.type | Artigo de periódico | |
| dc.date.updated | 2018-01-31T23:53:20Z | pt_BR |
| dc.subject.thesagro | Peixe de Água Doce | pt_BR |
| dc.subject.thesagro | Stress | pt_BR |
| dc.subject.thesagro | Tambaqui | pt_BR |
| dc.subject.nalthesaurus | fish processing | pt_BR |
| riaa.ainfo.id | 1076060 | |
| riaa.ainfo.lastupdate | 2018-01-31 | |
| dc.identifier.doi | http://dx.doi.org/10.1590/1678-457X.14316 | |
| dc.contributor.institution | Joana Maia Mendes, INPA; JONY KOJI DAIRIKI, CPAA; LUIS ANTONIO KIOSHI AOKI INOUE, CPAO; Rogério Souza de Jesus, INPA. | |
| Aparece en las colecciones: | Artigo em periódico indexado (CPAA)  | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Mendesetal2017foodsciencetechnology.pdf | 1.1 MB | Adobe PDF |  Visualizar/Abrir |
