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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Amazônia Ocidental. |
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Data corrente: |
21/09/2017 |
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Data da última atualização: |
31/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MENDES, J. M.; DAIRIKI, J. K.; INOUE, L. A. K. A.; JESUS, R. S. de. |
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Afiliação: |
Joana Maia Mendes, INPA; JONY KOJI DAIRIKI, CPAA; LUIS ANTONIO KIOSHI AOKI INOUE, CPAO; Rogério Souza de Jesus, INPA. |
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Título: |
Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Science and Technology, v. 37, n. 3, p. 383-388, July-Sept. 2017. |
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DOI: |
http://dx.doi.org/10.1590/1678-457X.14316 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Management practices. |
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Thesagro: |
Peixe de Água Doce; Stress; Tambaqui. |
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Thesaurus Nal: |
fish processing. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/164138/1/Mendes-et-al-2017-food-science-technology.pdf
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Marc: |
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024 7 $ahttp://dx.doi.org/10.1590/1678-457X.14316$2DOI
100 1 $aMENDES, J. M.
245 $aAdvantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon.$h[electronic resource]
260 $c2017
520 $aTambaqui 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.
650 $afish processing
650 $aPeixe de Água Doce
650 $aStress
650 $aTambaqui
653 $aManagement practices
700 1 $aDAIRIKI, J. K.
700 1 $aINOUE, L. A. K. A.
700 1 $aJESUS, R. S. de
773 $tFood Science and Technology$gv. 37, n. 3, p. 383-388, July-Sept. 2017.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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