14 Terms
Contributors in Fish processing
Fish processing
omega-3 fatty acids
Fishing; Fish processing
An alternative naming system for polyunsaturated fatty acids (PUFAs). The omega (w) carbon atom in the molecule is that of the terminal methyl group corresponding to n in the other naming system ...
omega-6 fatty acids
Fishing; Fish processing
An alternative naming system for polyunsaturated fatty acids (PUFAs). The omega (w) carbon atom in the molecule is that of the terminal methyl group corresponding to n in the other naming system ...
operating characteristics (OC) curve
Fishing; Fish processing
A plot showing the probability of acceptance of a batch of stated quality under a given sampling plan. The quality of the batch is defined by the proportion of defectives in the batch in the case of ...
organoleptic
Fishing; Fish processing
Relating to the properties of a product that are capable of stimulating one or more senses. Out-grade Category to be discarded in a sorting process.
outer (master carton)
Fishing; Fish processing
Semi-rigid carton used, for example, to give additional protection to frozen fish packed in a flexible film, or shatterpacks, or IQF fillets, or a retortable pouch. Sometimes refers to a master ...
oxidation
Fishing; Fish processing
There are formal chemical definitions of oxidation, involving electron transfer and free radicle reactions but, in the context of fish technology, it can be considered as the chemical reaction in ...
pasteurisation
Fishing; Fish processing
A form of heat treatment that kills vegetative pathogens and most but not all spoilage microorganisms in foods. Typically, a fish product is heat-treated in water at 70 to 90°C for 5 to 10 minutes, ...
