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On‐board handling and quality changes during storage of fish predominant in Mexican shrimp by‐catch
Author(s) -
TAMAYO J. E.,
POULTER N. H.,
YOUNG R. H.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00338.x
Subject(s) - shrimp , fishery , fish <actinopterygii> , environmental science , on board , quality (philosophy) , seawater , cold storage , biology , engineering , ecology , philosophy , epistemology , horticulture , aerospace engineering
Summary An important factor in the realization of the potential of shrimp by‐catch relates to how it can be easily and economically retrieved. This study deals with this problem and proposes a system of handling and storage of by‐catch fish at sea. Some fish representative of by‐catch from the Gulf of California were investigated for their storage qualities when held in crushed ice and chilled seawater (CSW). It was determined, using various chemical and physical parameters, that high quality was retained for fish held in ice and CSW for up to 14 and 10 days, respectively. Such storage periods are compatible with the average duration of shrimper voyages. Use of CSW appears a more appropriate method since storage and off‐loading would be less labour intensive than with iced storage and ice usage would be reduced. Incorporation of CSW tanks, taking into account existing shrimp boat designs, is proposed which would not affect present iced/frozen storage capacities.