Fish processing

Fish processing

Industry: Fishing

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Fish processing

Thermophilic

Fishing; Fish processing

Describes micro-organisms termed thermophiles or thermophilic bacteria that grow best at elevated temperatures in the range 55 to 75°C. Bacillus stearothermophilus is an extremely heat resistant ...

Thiobarbituric acid (TBA) value

Fishing; Fish processing

A measure of the amount of reaction products of oxidation of lipids. It is based on measurement of the amount of malondialdehyde, a major oxidation product.

A frequently performed microbiological count. It is the number of bacteria growing on a non-specific solid bacteriological growth medium under the specified conditions. A sample of product is blended ...

Total volatile bases (TVB)

Fishing; Fish processing

The amount of basic, nitrogen-containing chemicals distilled from an alkalized extract or suspension of a fishery product. The bases, amines, in the distillate are determined by titration with ...

Total volatile basic nitrogen (tvbn) , total volatile

Fishing; Fish processing

The amount of basic, nitrogen-containing chemicals distilled from an alkalized extract or suspension of a fishery product. The bases, amines, in the distillate are determined by titration with ...

Ec grading

Fishing; Fish processing

A system of grading batches of fish, including crustacean shellfish and cephalopods, at port markets for freshness and size. The grades are specified in European Community Council Regulation No. ...

Elasticity

Fishing; Fish processing

A textural property. The ability of a material to return to its original shape when a deforming force is removed. Synonyms used in food quality are rubberiness and springiness. When very fresh fish ...