6 Terms
Contributors in Fish processing
Fish processing
Blueing
Fishing; Fish processing
A blue discoloration, or blueing, sometimes occurs during the canning of crab, and the processing of abalone.
Blue spot
Fishing; Fish processing
A blue discoloration of abalone meat. The colour is probably due to blood, which is blue in colour in abalone, lodging in the meat after death of the animal. Also referred to as blueing. Boneless ...
Botulinum toxin
Fishing; Fish processing
A type of food poisoning, often fatal, in the form of a paralysing disease of the central nervous system caused by consumption of a powerful neurotoxin produced by the organism Clostridium botulinum, ...
Bound water
Fishing; Fish processing
The bound water content of a food is the water that is never available for freezing and cannot be frozen out of the food. It is water chemically bound to specific sites such as the carbonyl and amino ...
Boxing
Fishing; Fish processing
Normally refers to the practise of packing whole fish (usually gutted) in boxes in ice (usually plastic boxes nowadays to meet hygiene requirements, but traditionally in wooden boxes) in the fishroom ...
Brine
Fishing; Fish processing
Solution of a salt in water sometimes used as a secondary refrigerant for chilling, freezing or cold storage; sodium chloride or calcium chloride is used, but direct contact with food is restricted ...
Brining
Fishing; Fish processing
Immersion of fish in brine in a brine bath (brine tank, brine tub, brine vat) for salting before smoking, drying, canning or some other form of processing. Dye may be added to the brine for smoking. ...
