Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon

Author:

MENDES Joana Maia1,DAIRIKI Jony Koji2,INOUE Luis Antonio Kioshi Aoki3,JESUS Rogério Souza de1

Affiliation:

1. National Institute of Amazonian Research, Brazil

2. Western Amazon Embrapa, Brazil

3. Western Agriculture Embrapa, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference30 articles.

1. Comparison of two stunning/slaughtering methods on stress response and quality indicators of European sea bass (Dicentrarchus labrax);Acerete L.;Aquaculture (Amsterdam, Netherlands),2009

2. Alterações pós-mortem em tambaqui (Colossoma macropomum) conservados em gelo;Almeida N. M.;Ciência Rural,2006

3. Standard methods for determinations of water and wastes,1980

4. Postmortem biochemical changes in matrinxã, Brycon cephalus (Günther, 1869) coming from the fish, kept in ice;Batista G. M.;Ciência e Tecnologia de Alimentos,2004

5. Studies on rigor mortis of fish – I. Difference in the mode of rigor mortis among some varieties of fish by modified Cutting’s method;Bito M.;Bulletin Tokai Regional Fisheries Research Laboratory,1983

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