7 Terms
Contributors in Fish processing
Fish processing
Actomyosin
Fishing; Fish processing
A combination of the two main proteins, actin and myosin, present in all muscle tissues.
Acetic acid
Fishing; Fish processing
An organic acid with the formal chemical name ethanoic acid, and the formula CH3. COOH. It is used in fish technology in preparation of marinades, and also constitutes the second largest component of ...
Abnormalities
Fishing; Fish processing
Attributes of the fish that are not found in the great majority of that kind of fish. For example: atypical shapes; overall or patchy discolorations of skin or of fillet; diseased conditions; a ...
Additive
Fishing; Fish processing
A chemical added to a food to affect its properties. Objectives of including additives in a product include: increased stability during storage; inhibition of growth of microorganisms or production ...
Affective test
Fishing; Fish processing
A class of experimental procedures used in sensory assessment of foods to determine an assessor's personal response the food. Also referred to as a subjective test (ISO 5492). Examples of affective ...
Air curtain
Fishing; Fish processing
Continuous stream of air directed downwards or sideways across the doorway of a refrigerated space to reduce the ingress of heat when the door is open.
Airlock
Fishing; Fish processing
Small compartment at the entrance to a cold store that prevents direct access and so reduces ingress of heat.
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