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