Abstract
Controlling groundfish product quality is one of the foremost problems facing the seafood industry and an issue related to numerous biological, technical and institutional factors. For example, groundfish seafood products are processed from over a hundred species with widely varying quality characteristics. Most groundfish are wild and their product characteristics cannot be as easily controlled or standardized as products processed from cultured organisms. Groundfish may also be captured far from processing and distribution centres, making it difficult to preserve product qualities. There is often large annual variation in supplies, which makes it risky and unprofitable to invest in the capital equipment necessary to improve and control product quality. Finally, this variation in product quality within species, across species, and across groundfish industries makes it extremely difficult to develop and distribute products that have the necessary characteristics to consistently satisfy consumer demand and improve market opportunities.
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Peters, G., Sylvia, G., Morrissey, M. (1995). Determination of quality parameters for Pacific whiting (M. productus) . In: Alheit, J., Pitcher, T.J. (eds) Hake. Chapman & Hall Fish and Fisheries Series, vol 15. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1300-7_16
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DOI: https://doi.org/10.1007/978-94-011-1300-7_16
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