3 Terms
Contributors in Fish processing
Fish processing
Pepsin digestibility
Fishing; Fish processing
Test used in assessing the quality of fish meal which is meant to mimic to some extent digestion conditions in the stomach of animals. A sample of finely ground meal is treated with pepsin, a ...
Peroxide value
Fishing; Fish processing
An index of the extent of oxidation of a lipid in the early stages of oxidation. The initial step of oxidation of lipid is for oxygen to attach to unsaturated bonds in the molecule to form a ...
PH
Fishing; Fish processing
It is a measure of the acidity or alkalinity of a solution. PH 7 is neutral, and the pH of very pure water. A solution with a pH less than 7 is acidic, and one with pH above 7 is alkaline. The pH of ...
Phenols
Fishing; Fish processing
Aromatic compounds present in wood smoke that are mainly responsible for reducing bacterial spoilage in smoked fish. Measurement of phenols can serve as a rough cheque on a smoking process.
Phospholipids
Fishing; Fish processing
A class of lipids. They are esters of glycerol, as are triglyceride lipids (triacylglycerols), but in phospholipids only two of the glycerol hydroxy groups are esterified with fatty acids, the third ...
Platyhelminths
Fishing; Fish processing
Members of the zoological phylum Platyhelminthes, a group of soft-bodied, usually much flattened invertebrates. A trivial name is flatworms referring to their shape. The phylum includes the ...
Polycyclic aromatic hydrocarbons (PAHS)
Fishing; Fish processing
A complex group of aromatic hydrocarbons containing 2 to 6 benzene rings that may have aliphatic and/or alicyclic hydrocarbon substituents. The parent compounds range from naphthalene to ...
