Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076060
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dc.contributor.authorMENDES, J. M.
dc.contributor.authorDAIRIKI, J. K.
dc.contributor.authorINOUE, L. A. K. A.
dc.contributor.authorJESUS, R. S. de
dc.date.accessioned2018-01-31T23:53:20Z-
dc.date.available2018-01-31T23:53:20Z-
dc.date.created2017-09-21
dc.date.issued2017
dc.identifier.citationFood Science and Technology, v. 37, n. 3, p. 383-388, July-Sept. 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1076060-
dc.descriptionTambaqui 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.isoengeng
dc.rightsopenAccesseng
dc.subjectManagement practices
dc.titleAdvantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon.
dc.typeArtigo de periódico
dc.date.updated2018-01-31T23:53:20Zpt_BR
dc.subject.thesagroPeixe de Água Docept_BR
dc.subject.thesagroStresspt_BR
dc.subject.thesagroTambaquipt_BR
dc.subject.nalthesaurusfish processingpt_BR
riaa.ainfo.id1076060
riaa.ainfo.lastupdate2018-01-31
dc.identifier.doihttp://dx.doi.org/10.1590/1678-457X.14316
dc.contributor.institutionJoana Maia Mendes, INPA; JONY KOJI DAIRIKI, CPAA; LUIS ANTONIO KIOSHI AOKI INOUE, CPAO; Rogério Souza de Jesus, INPA.
Appears in Collections:Artigo em periódico indexado (CPAA)

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