Fish processing

Fish processing

Industry: Fishing

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Fish processing

pathogens

Fishing; Fish processing

An organism that is capable of causing disease, directly or by excreting a toxin. Examples are viruses, bacteria, parasites, moulds.

pellicle

Fishing; Fish processing

Glossy film formed on the cut surface of the fish during dripping, due mainly to the swelling of protein under the influence of brine and subsequent surface drying in the smoking kiln.

pepsin digestibility

Fishing; Fish processing

Test used in assessing the quality of fish meal which is meant to mimic to some extent digestion conditions in the stomach of animals. A sample of finely ground meal is treated with pepsin, a ...

peroxide value

Fishing; Fish processing

An index of the extent of oxidation of a lipid in the early stages of oxidation. The initial step of oxidation of lipid is for oxygen to attach to unsaturated bonds in the molecule to form a ...

It is a measure of the acidity or alkalinity of a solution. PH 7 is neutral, and the pH of very pure water. A solution with a pH less than 7 is acidic, and one with pH above 7 is alkaline. The pH of ...

phenols

Fishing; Fish processing

Aromatic compounds present in wood smoke that are mainly responsible for reducing bacterial spoilage in smoked fish. Measurement of phenols can serve as a rough check on a smoking process.

phospholipids

Fishing; Fish processing

A class of lipids. They are esters of glycerol, as are triglyceride lipids (triacylglycerols), but in phospholipids only two of the glycerol hydroxy groups are esterified with fatty acids, the third ...