4 Terms
Contributors in Fish processing
Fish processing
Kudoa
Fishing; Fish processing
A genus of the zoological class Myxosporea found as parasites in the muscle tissue of many species of marine and freshwater vertebrate fish. Many species of Kudoa secrete a proteolytic enzyme to ...
Laminated block
Fishing; Fish processing
A frozen, rectilinear, cuboidal block of closely controlled dimensions and weight, typically a nominal 7. 4 kg, usually made from white fish as an intermediate product for the production of fish ...
Latent heat
Fishing; Fish processing
The heat lost or gained during a change of phase, for example, from liquid to solid during freezing or from solid to liquid during thawing.
Lean fish
Fishing; Fish processing
Used in a number of contexts. It may refer to white fish, or to spent fish, i.e. Fish that has recently spawned, usually in poor condition, or to recovering spent fish, or it may refer to fatty fish ...
Lipid composition
Fishing; Fish processing
The components of a mixture of lipids or of the constituents of a particular lipids. The fat extracted from fish contains several components, such as triglyceride lipid, phospholipids, sterols, and ...
Sweating
Fishing; Fish processing
Moisture exuding from the interior to the surface of a fish while cooling after smoking. If it is packed while still hot, a moist product is produced that encourages the growth of moulds.
Tail
Fishing; Fish processing
The abdomen or hinder part of the body of crustaceans containing the edible tail meat.
