Consulta: subjectFacets:"Stockage"
Registros recuperados: 2
Data/hora: 06/06/2024 11:22:21

Stockage et transport des crustacés vivants
Provedor de dados: 5
Autores: Chartois, Herve; Latrouite, Daniel; Le Carre, P.
Fishing and trade of living crustaceans are dynamic commercial sectors in France. 25 000  tons of local or imported crabs, lobsters , crawsfishes are yearly treated. Based upon a literature review and fishmongers interviews, this study  describes the current pratices and problems associated to live crabs and  lobsters storage. Supply conditions of live crustaceans, marketing  networks, and biological, ecological and physiological characteristics of crustaceans were discussed. Morever, storage facilities, their  operating rules and factors affecting the survival rate under storage  and transportation conditions were reviewed.
Tipo: Text
Palavras-chave: Lobsters; Crabs; Shellfish; Survival rate; Transport; Storage; Crustacean; Fishery products; Langoustes; Homards; Crabes; Physiologie; Survie; Transport; Stockage; Crustacés.
Ano: 1994
URL: http://archimer.ifremer.fr/doc/1994/rapport-634.pdf

Stockage des poissons fumés et ou séchés : cas de Oreochromis niloticus " Fiha saly " malgache
Provedor de dados: 5
Autores: Ndrianaivo, Elia; Cornet, Josiane; Cardinal, Mireille; Razanamparany, Louisette; Berge, Jean-pascal.
During storage of smoke-dried fish, various biochemical reactions can occur; they will result in product acceptability or rejection. To determine these changes, pH and humidity were measured and molds were counted on smoke-dried fish stored for 6 months. A sensory analysis was also conducted to assess the quality of the products. Infestations and losses linked to it have been estimated by counting the insects and weighing of fish batches over time. The variability in the quality of smoke-dried fish depending on the time of purchase and storage was also integrated with our study. Biochemical reactions are mainly oxidation phenomena which result in a decrease of pH and release of spoilage odors such as rancid odor (&gt; 1.5/ 3) or sulfur, acid and moldy...
Tipo: Text
Palavras-chave: Poissons fumés/séchés; Stockage; Qualité organoleptique; Infestation des insectes; Saison humide; Saison sèche.; Smoked/dried fishes; Storage; Sensory quality; Insect infestation; Wet season; Dry period.
Ano: 2016
URL: https://archimer.ifremer.fr/doc/00354/46522/46286.pdf