Effects of the Methods of Harvesting and Transporting on the Quality of Farmed Chinook SalmonMicroform - 1986
Farmed chinook salmon were examined for the effect of the following fivefactors on their sensory, bacteriological and chemical quality: feeding;bleeding; gutting; storage temperature; and storage time. Although neitherfeeding nor bleeding had a consistent effect on quality for up to 48 hrs.storage at 0,7 to 15 C, the storae time was likely not long enough to demonstate the advantages of these treatments. Gutting and storage at 0 Cresulted in the highest quality for farmed chinook salmon. At 0 C there isonly a slight loss in quality from up to 48 hrs. storage. Round fishstored at 7 C remain of good quality for 48 hrs. but the bacterial load onthe skin is substantial at this time. Round fish stored at 15 C undergosignificant quality loss beyond 24 hrs. due to changes in gill odour, gillappearance and belly cavity.
Publisher: Victoria : Ministry of Environment, Marine Resources Section, 1986
Description: 35 p. : ill
Branch Call Number: MF BC-DOC 86-06195