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| Wood, C.D; Boustead, P.; Mora, Y.; Grijalva, M.. |
| En los últimos años han habido evidencias del aumento de exportaciones por vía aérea de pescado fresco. Los desembarques artesanales se destacan en este aumento, particularmente de dorado, y el incremento de las exportaciones estimula también alguna diversificación de productos. Una mayor limitación a más exportaciones se entiende de la competencia para espacio restringible de flete aéreo entre los exportadores de productos perecederos (pescado, flores, frutas, etc.), y de la necesidad de coordinar el reparto y la extensión de la capacidad de carga. Las actividades de pesca y comercialización están muy fragmentadas, y resultó que esta industria compleja era dificil de controlar. Esta es la razón para estudios de este tipo, para actualizar y ampliar la... |
| Tipo: Journal Contribution |
Palavras-chave: Fish handling; Frozen products; Artisanal fishing; Commercial fishing; Fish handling; Frozen products; Http://aims.fao.org/aos/agrovoc/c_32448; Http://aims.fao.org/aos/agrovoc/c_15741. |
| Ano: 1988 |
URL: http://hdl.handle.net/1834/3162 |
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| Ghana Ports and Harbours Authority. |
| Challenges the fishing ports of Ghana, notably Sekondi Port include the congestion and the deteriorating efficiency due to the increase of users and decreasing quality of catch due to the shortage and ageing of landing facilities, fish handling sheds and ice-making facilities. The Government of Ghana made a request to Japan for an extension of the wharf, construction of additional breakwater, cold storage and ice-making facility at Sekondi Fishing Port in 2010 in order to overcome these challenges. In response the Government of Japan conducted a survey for the project to promote efficiency and improvement of Ghana's fishery sector. The survey was to examine the need, relevance and urgency of the proposed project. |
| Tipo: Report |
Palavras-chave: Fishing harbours; Fish handling; Cold storage; Artisanal fishing; Environment; Social aspects. |
| Ano: 2013 |
URL: http://hdl.handle.net/1834/5322 |
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| Sorinmade, S.O.; Talabi, S.O.; Aliu, A.. |
| Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt in the salted cooked mince, free and press water and salted cooked pressed mince were determined. Also, the moisture contents of the salted cooked mince and salted pressed were determined. The moisture contents of both the salted cooked mince and salted pressed cake decreased with increase in added salt and an equilibrium was reached around 20% level of added salt. However, the moisture... |
| Tipo: Report |
Palavras-chave: Fish handling; Fish handling; Http://aims.fao.org/aos/agrovoc/c_32448. |
| Ano: 1982 |
URL: http://hdl.handle.net/1834/1208 |
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| Bernardes Júnior,Jurandir Joaquim; Nakagome,Fernando Kojima; Mello,Giovanni Lemos de; Garcia,Silvano; Amaral Júnior,Hilton. |
| The objective of this work was to evaluate the efficacy of eugenol as an anesthetic for juvenile common snook, and to determine the minimum effective concentration for use in handling procedures. In the first trial, juvenile common snook were subjected to immersion baths at 25, 50, 75, 100, 125, and 150 mg L-1 eugenol concentrations, after which induction and recovery times were evaluated. In the second experiment, the lethal exposure time (LT50) at 75 mg L-1 was estimated. Minimum effective eugenol concentration was 50 mg L-1, andthe stage of deep anesthesia and recovery were, respectively, reached at 126.3 and 208.8 s. At 75 mg L-1, LT50 was 1,314 s, and induction time and recovery were also satisfactory; however, fish cannot tolerate over 229 s exposure. |
| Tipo: Info:eu-repo/semantics/report |
Palavras-chave: Centropomus undecimalis; Anesthesia; Fish farming; Fish handling. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800052 |
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