20 Terms
Contributors in Fish processing
Fish processing
Benzoic acid
Fishing; Fish processing
An organic acid used as the acid or its sodium or potassium salts as a food additive to preserve the product by inhibiting growth of microorganisms. Generally, it is permitted as a food additive in ...
Bilgy fish
Fishing; Fish processing
Fish with a foul smell as a consequence of rapid growth of anaerobic bacteria in the flesh in unfrozen fish. The condition occurs, for example, when fish are pressed hard against the side or floor of ...
Stinkers
Fishing; Fish processing
Fish with a foul smell as a consequence of rapid growth of anaerobic bacteria in the flesh in unfrozen fish. The condition occurs, for example, when fish are pressed hard against the side or floor of ...
Biogenic amines
Fishing; Fish processing
A type of amine formed from amino acids in foods by the action of bacteria. Many have physiological effects in humans. They occur in very spoiled fish, especially when spoilage has occurred at high ...
Bitter
Fishing; Fish processing
Describes one of the basic tastes characterised by solutions of quinine and caffeine. Spoiled fish can have bitter taste, perhaps due to the production of bitter peptides by degradation of proteins ...
Bitterness, bitter taste
Fishing; Fish processing
Describes one of the basic tastes characterised by solutions of quinine and caffeine. Spoiled fish can have bitter taste, perhaps due to the production of bitter peptides by degradation of proteins ...
Black spot
Fishing; Fish processing
Blackening of the shell of crustacea, especially shrimp, prawns and lobsters, due to the enzymatic formation of the black pigment melanin. Typically starts at the base of the legs, spreads over the ...
