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Freshness
Most frequently is applied to the condition of fish throughout the complete sequence of changes during storage above freezing temperature in going from completely fresh to utterly spoiled. This sequence has two main successive stages. During the initial period of storage some of the characteristics of the fresh product reduce in intensity or are lost; in the later stage bacterial degradation of tissues, i.e. Spoilage, becomes evident.
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- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Fishing
- Category: Fish processing
- Company:
- Product:
- Acronym-Abbreviation:
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Fishing; Fish processing
Refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
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