| The aim of this study of the shad Vi/osa sp.) is to determine the flesh's characteristics in relation with fishing are as and catching periods as weIl as the best storage conditions of the fresh and frozen fish, in order to predict the resulting changes with the eventual aim of increasing the market consumption. Chemical, bacteriological and sensorial analysis have been assessed in order to follow the change in the product during the storage. The frozen fish will be analysed until July 1992. Some tests to rem ove bones, using a machine designed for carp fillets, have been done with the aim of adjusting the process to the shad. At the end of the study we have given advice to the fishermen concerning the conditions necessary to keep the fish fresh and we... |
