4 Terms
Contributors in Fish processing
Fish processing
Aseptic canning
Fishing; Fish processing
A heat sterilisation process in which the ingredients or potential contents are sterilisedoutside the container and the container is then filled aseptically (under sterile conditions) and seamed. ...
Ash
Fishing; Fish processing
The residue remaining after all the organic matter in a sample has been burned off. Often included in the approximate composition of a product.
Astaxanthin
Fishing; Fish processing
The red pigment present in the shells of crustacea and the flesh and eggs of salmonids. The astaxanthin in salmonid tissues is obtained by absorption of the pigment from crustacea in the diet of the ...
Autolysis
Fishing; Fish processing
Breakdown of proteins, lipids and other compounds in fish by the action of enzymes present in the fish especially causing deteriorative changes. The process begins immediately after death and the ...
Bacteria
Fishing; Fish processing
Singular bacterium. Single celled microscopic organisms ranging in average size from one to five micrometres, with variable shapes and nutritional needs. Bacteria are prokaryotic, that is, their DNA ...
Banding
Fishing; Fish processing
Light stripes on smoked fish where the tenterstick or banjo around which the fish is hung, or the mesh on which it has been laid, has prevented contact with smoke during the smoking process.
Belly burst
Fishing; Fish processing
A defect in fish in which the belly walls are perforated by the action of gut enzymes dissolving the belly walls. It occurs in ungutted fish, particularly when the fish have been feeding heavily and ...
