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Fishing
The activity of catching fishing, whether for private or commercial purposes.
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Fishing > 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 ...
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 ...
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 ...
pH
Fishing; Fish processing
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 ...
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 ...
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 ...
Sub-categories
- Fish farming (2098)
- Fish processing (4888)
- Fishing tools (101)
- Freshwater (405)
- Marine fishery (7606)