Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon

Article English OPEN
Joana Maia MENDES; Jony Koji DAIRIKI; Luis Antonio Kioshi Aoki INOUE; Rogério Souza de JESUS;
(2017)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: issn: 1678-457X
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457x.14316
  • Subject: fish processing | Nutrition. Foods and food supply | Technology (General) | stress | Tambaqui | TX341-641 | Peixe de água doce | management practices | T1-995
    mesheuropmc: food and beverages | animal diseases

Abstract Tambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem... View more