28 Terms
Contributors in Fish processing
Fish processing
Operating characteristics (OC) curve
Fishing; Fish processing
A plot showing the probability of acceptance of a batch of stated quality under a given sampling plan. The quality of the batch is defined by the proportion of defectives in the batch in the case of ...
Organoleptic
Fishing; Fish processing
Relating to the properties of a product that are capable of stimulating one or more senses. Out-grade Category to be discarded in a sorting process.
Outer (master carton)
Fishing; Fish processing
Semi-rigid carton used, for example, to give additional protection to frozen fish packed in a flexible film, or shatterpacks, or IQF fillets, or a retortable pouch. Sometimes refers to a master ...
Oxidation
Fishing; Fish processing
There are formal chemical definitions of oxidation, involving electron transfer and free radicle reactions but, in the context of fish technology, it can be considered as the chemical reaction in ...
Pasteurisation
Fishing; Fish processing
A form of heat treatment that kills vegetative pathogens and most but not all spoilage microorganisms in foods. Typically, a fish product is heat-treated in water at 70 to 90°C for 5 to 10 minutes, ...
Pathogens
Fishing; Fish processing
An organism that is capable of causing disease, directly or by excreting a toxin. Examples are viruses, bacteria, parasites, moulds.
Pellicle
Fishing; Fish processing
Glossy film formed on the cut surface of the fish during dripping, due mainly to the swelling of protein under the influence of brine and subsequent surface drying in the smoking kiln.