Good manufacturing practices for the on-board handling and processing of tuna

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日付
1997
著者
Wiryanti, Josephine
Glynn, George F.
Limpus, Leonard G.
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440
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URI
http://hdl.handle.net/20.500.12066/5346
Suggested Citation
Wiryanti, J., Glynn, G. F., & Limpus, L. G. (1997). Good manufacturing practices for the on-board handling and processing of tuna. In Improved Quality Control for the Handling and Processing of Fresh and Frozen Tuna at Sea and on Shore (pp. 1-28). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Contents
  • 1.1 Introduction
  • 1.2 Processing Steps
  • 1.3 Method of Catching
  • 1.4 Temperature of Tuna
  • 1.5 Handling
  • 1.6 Clubbing and Killing
  • 1.7 Bleeding
  • 1.8 Gutting and Gilling
  • 1.9 Lowering of Temperature
  • 1.10 Icing of Tuna
  • 1.11 Discharging of Tuna
  • 1.12 On-Board Freezing of Tuna
  • 1.13 Summary of Fish Handling Procedures
  • Annex 1 Flowcharts for On-board Handling of Fresh and Frozen Tuna
    • Annex 1.1 Flowchart for the On-board Handling of Fresh Tuna
    • Annex 1.2 Flowchart for the On-board Handling of Frozen Tuna
  • Annex 2 Tuna Missile
  • Annex 3 Diagrams of Proper Handling Procedures and Descriptions
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