Fish processing

Fish processing

Contributors in Fish processing

Fish processing

A subset of the coliform group characterised by ability to grow in selective culture media at a temperature of 44. 5ºC. The number of faecal coliform organisms in a sample is typically estimated by ...

Fat

Fishing; Fish processing

A component of foods. Fats are mixtures of components and are operationally defined as the fraction of the food that is soluble in organic solvents such as ether, hexane, chloroform. The amount of ...

Fatty acids

Fishing; Fish processing

Chemically, a class of aliphatic compounds containing a carboxyl group. The fatty acids in foods or derived from fats are monocarboxylic acids of the general formula R•COOH where R is an unbranched ...

Fatty fish

Fishing; Fish processing

Fish in which the main reserves of fat are in the body tissues, e.g. Herring (Clupea harengus). Fatty fish with a seasonally low fat content may be referred to as lean fish or spent fish. See White ...

Fermenting

Fishing; Fish processing

Refers usually to the enzymic liquefaction of fish, small crustaceans and squid to produce edible sauces or soft pastes particularly in Asian countries. In southeast Asia, these sauces are be made ...

Fermented fish

Fishing; Fish processing

Filleting and fillet

Fishing; Fish processing

Cutting by hand or by machine, roughly parallel with the backbone, a strip or slice of largely boneless flesh from along the length of a fish to produce from one side of the fish a fillet or, more ...