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Fishing
The activity of catching fishing, whether for private or commercial purposes.
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Fishing > Fish processing 
rancidity
Fishing; Fish processing
Rancid describes the harsh, somewhat bitter, flavour and odour of oxidised fats. Rancidity is the quality of being rancid. Oxidation of fats results in a variety of chemicals of ...
refrigerant
Fishing; Fish processing
The working fluid of a refrigeration system that directly or indirectly extracts and carries away heat from a product or space being cooled. The primary refrigerant in a system ...
tempering
Fishing; Fish processing
Softening by raising the temperature of frozen fish without thawing, especially regular, cuboid fillet (laminated blocks) or mince blocks, to a level typically between -10°C and ...
tetrodotoxin
Fishing; Fish processing
Tetrodotoxin is a potent, water soluble, neurotoxin associated with fish of the family Tetraodontidae, hence the name. Fish in this family are called pufferfish, or go by the ...
texture
Fishing; Fish processing
All the rheological, geometrical, and surface attributes of a product perceptible by the senses. The main sense involved in texture evaluation is an as yet poorly defined sense ...
texture profile
Fishing; Fish processing
An experimental procedure used in the sensory evaluation of foods. The assessor evaluates components of the texture of a product using descriptors from a prepared list of terms. ...
thawing
Fishing; Fish processing
Melting the ice contained within frozen fish and also called defrosting. This occurs completely when the temperature throughout the fish is higher than -1°C. The time required to ...
Sub-categories
- Fish farming (2098)
- Fish processing (4888)
- Fishing tools (101)
- Freshwater (405)
- Marine fishery (7606)