Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Softening by raising the temperature of frozen fish without thawing, especially regular, cuboid fillet (laminated blocks) or mince blocks, to a level typically between -10°C and -15°C suitable for ...

Tetrodotoxin

Fishing; Fish processing

Tetrodotoxin is a potent, water soluble, neurotoxin associated with fish of the family Tetraodontidae, hence the name. Fish in this family are called pufferfish, or go by the Japanese name fugu. ...

Texture

Fishing; Fish processing

All the rheological, geometrical, and surface attributes of a product perceptible by the senses. The main sense involved in texture evaluation is an as yet poorly defined sense perceived by pressure ...

Texture profile

Fishing; Fish processing

An experimental procedure used in the sensory evaluation of foods. The assessor evaluates components of the texture of a product using descriptors from a prepared list of terms. The assessor also ...

Thawing

Fishing; Fish processing

Melting the ice contained within frozen fish and also called defrosting. This occurs completely when the temperature throughout the fish is higher than -1°C. The time required to just melt all the ...

Thermal centre

Fishing; Fish processing

The point in a product that has the highest temperature after chilling or freezing, or the lowest temperature after thawing, or has the lowest temperature in the contents of a container during heat ...