1 Terms
Contributors in Fish processing
Fish processing
Water activity (aw)
Fishing; Fish processing
The microbial and chemical stability of dry food and feed products depends on the water activity of the product. It is a measure of the availability of water in the product, to react chemically, or ...
Water content
Fishing; Fish processing
The amount of water in a product. It is commonly determined by the loss in weight on heating a sample of the product at 105ºC for 18-24 hours.
Wet fish
Fishing; Fish processing
A term sometimes used to describe unfrozen fish, especially chilled fish that are also called, sometimes incorrectly, fresh fish.
White fish
Fishing; Fish processing
Fish species in which the main reserves of fat are in the liver, e.g. Cod (Gadus morhua). Fish with less than 2% fat in the flesh. Also referred to as lean fish which has other meanings. White fish, ...
White spot
Fishing; Fish processing
Blemish on dried salted white fish, caused by formation of crystals of disodium hydrogen phosphate, usually on stale raw material stored in very dry conditions. Not to be confused with infections of ...
Wood chips (wood shavings)
Fishing; Fish processing
Fragments of wood larger than sawdust that produce more flames and heat, and less smoke than sawdust when burned.
Amino acid
Fishing; Fish processing
A class of chemicals containing both an amino and an acidic group in the molecule. They exhibit properties of amines and acids depending on the pH of the solution they are in. Amino acids are present ...
