Gaping of fillets
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Explains what gaping is, when and how it occurs, and what can be done to reduce its occurrence in both fresh, unfrozen fish and thawed, frozen white fish. Discusses the effects on gaping of species, size, the condition of the fish, poor handling, rigor, the time and temperature of stowage, and freezing. Advises on how to reduce gaping particularly in the context of handling on board freezer trawlers.