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本文引用的文献

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Catch Handling and the Possible Migration of Anisakis Larvae in Herring, Clupea harengus.鲱鱼（Clupea harengus）中异尖线虫幼虫的捕获处理及可能的迁移
J Food Prot. 1993 Sep;56(9):783-787. doi: 10.4315/0362-028X-56.9.783.
2
Recent concerns about stunning and slaughter.近期对电击晕和屠宰的担忧。
Meat Sci. 2005 Jul;70(3):481-91. doi: 10.1016/j.meatsci.2004.06.026. Epub 2005 Apr 20.
3
Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage.濒死处理应激、尸僵和冰藏对大西洋鲑鱼皮肤及鱼片颜色的影响
J Food Sci. 2008 Mar;73(2):C50-9. doi: 10.1111/j.1750-3841.2007.00617.x.
4
Some bacteriological aspects of handling, processing and distribution of fish.
J R Sanit Inst. 1949 Jul;69(4):394-421.
5
Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice.去内脏和不去内脏对冰藏养殖海鲷（金头鲷）和海鲈（欧洲鲈鱼）微生物、化学及感官特性的影响
Crit Rev Food Sci Nutr. 2006;46(7):519-27. doi: 10.1080/10408390500343209.
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Effect of ozone pretreatment on fish storage life at low temperatures.臭氧预处理对鱼类低温储存寿命的影响。
J Food Prot. 2005 Apr;68(4):778-84. doi: 10.4315/0362-028x-68.4.778.
7
Anchovy shelf life as affected by different chilling methods during distribution.配送过程中不同冷藏方法对凤尾鱼保质期的影响。
J Food Prot. 2002 Feb;65(2):353-61. doi: 10.4315/0362-028x-65.2.353.
8
Anisakid larvae in the musculature of the Argentinean hake, Merluccius hubbsi.阿根廷无须鳕（Merluccius hubbsi）肌肉组织中的异尖线虫幼虫。
J Food Prot. 2000 Aug;63(8):1141-3. doi: 10.4315/0362-028x-63.8.1141.

首先是加工步骤和野生及养殖鱼类的质量。

First processing steps and the quality of wild and farmed fish.

机构信息

Inst. del Frío (CSIC). C/ José Antonio Nováis, 10. Madrid, Spain.

出版信息

J Food Sci. 2011 Jan-Feb;76(1):R1-5. doi: 10.1111/j.1750-3841.2010.01900.x. Epub 2010 Nov 10.

DOI:10.1111/j.1750-3841.2010.01900.x
PMID:21535702
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3038323/
Abstract

First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish.

摘要

鱼类的初加工因品种而异，无论是野生鱼还是养殖鱼都有一些常见的做法。与传统渔业相比，水产养殖有一定的优势，因为加工者可以影响鱼死后的生化过程和各种质量参数。本文综述了捕捞、宰杀、放血、去脏、清洗和去骨等因素对鱼类初加工的影响，并就鱼类的正确初加工提出了一些建议。