20 Terms
Contributors in Fish processing
Fish processing
Relative humidity (RH)
Fishing; Fish processing
The ratio of the amount of moisture or water vapour (vapour pressure) in the air (the humidity) to the total moisture that the air could hold at that temperature, i.e. Saturated with water vapour ...
Regulatory standards
Fishing; Fish processing
Standards that are incorporated into legislation or are issued by a regulatory body.
Rheology
Fishing; Fish processing
The study of flow properties of materials. These properties include viscosity, plasticity, hardness, toughness, elasticity, i.e. All are properties that have a bearing on the texture of fish ...
Rigour mortis
Fishing; Fish processing
Rigour mortis is the Latin term for stiffness of death; the stiffening of an animal body after death. Because it is a Latin term it is conventional to italicise 'rgor mortis'; 'rigor', (not to be ...
Rigour
Fishing; Fish processing
Rigour mortis is the Latin term for stiffness of death; the stiffening of an animal body after death. Because it is a Latin term it is conventional to italicise 'rgor mortis'; 'rigor', (not to be ...
Ripening
Fishing; Fish processing
Ripening or maturing of small fatty species such as anchovy and herring with salt, sugar, and sometimes spices, in barrels, in order to obtain characteristic changes in texture and flavour, is a ...
Ropy brine
Fishing; Fish processing
A defect in pickling brines that contain sugars. Bacteria can convert the sugars to a polysaccharide giving a stringy, slimy consistency to the brine.
