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  • Enhancing Quality and Safety of Fish Products
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  •   SEAFDEC/TD Institutional Repository (STIR)
  • 01 SEAFDEC/TD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Enhancing Quality and Safety of Fish Products
  • View Item
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Analytical methods for estimation freshness of fish

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TD-TRB-13.PDF (3.489Mb)
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Date
1978-09
Author
Uchiyama, Hitoshi
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768
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Abstract
It needs hardly be stressed that freshness is one of the essential factors of fisheries products. The quality of fresh fish as well as that of processed fisheries products depends upon the freshness of fish when it is landed at the port, delivered to the factory or sold to the consumer. Therefore, the problem of fish preservation, in other words "how to keep the freshness of caught fish", is of prime importance in order to increase the added value of marine products.
URI
http://hdl.handle.net/20.500.12067/508
Citation
Uchiyama, H. (1978). Analytical methods for estimating freshness of fish. Training Department, Southeast Asian Fisheries Development Center.
Subject
fishery products; quality assurance; methodology; Processed fishery products; fish spoilage; food technology
Collections
  • Enhancing Quality and Safety of Fish Products [1]

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