Fish processing

Fish processing

Industry: Fishing

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Fish processing

Protein solubility

Fishing; Fish processing

The amount of protein in a sample of fish muscle that can be brought into solution under specified conditions of solvent and procedure. It is used especially as an index of damage to fish muscle ...

The main constituents of a product, and their amounts in unit mass or volume. In the case of products without added components, proximate composition typically comprises water, protein, fat, and ash, ...

Psychrophiles

Fishing; Fish processing

Bacteria with optimum growth temperatures in the region 10-15ºC and capable of growth down to 0ºC.

Psychrophilic, psychrotrophic bacteria

Fishing; Fish processing

Bacteria with optimum growth temperatures in the region 10-15ºC and capable of growth down to 0ºC.

Putty fish

Fishing; Fish processing

A defect in salted fish in which the flesh, more so in thicker parts of the fish, has a soft and plastic texture. It happens when thick fish are salted at high temperature so that parts of the fish ...

Pyloric caeca

Fishing; Fish processing

Hollow finger like pouches in bony fish, in which proteolytic digestive enzymes are secreted, attached to the intestine near to the bottom (posterior end) of the stomach.