Processing

The high value of fresh tuna is largely attributed to the red colour and firm but tender texture of the thin pieces of raw flesh served as sushi or sashimi. A range of factors has been reported to affect the colour and visual appearance of the tuna flesh, alon…

Extending the shelf life of fresh catfish fillets would make it possible for catfish producers to increase the length of time in the supply chain and make it more feasible for processors to produce fresh, never-frozen, tray-packed products that can be sold in …

Processing of shrimp Artemia cysts is an important factor in price determination. Alireza Asem, Iran, therefore looks at new concepts for hatching quality and evaluation of Artemia.

Gentle and short-lived crowding and pumping from the sea cage to the processing vessel is best in order to achieve good quality and long shelf life of salmon fillet. This is one of the conclusions of a project carried out at Marine Harvest from 2010-2011 invol…