Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Referred to as the flesh exposed at the shoulders of a fish when the head is removed, or that part of the belly flap immediately adjacent to the nape bone, and also called lug. The shoulder is the ...

nematodes

Fishing; Fish processing

Also called roundworms. Members of a zoological phylum Nematoda widely distributed in nature in water and in soils. They are characterised by having an elongated body with a circular cross section. ...

nitrogen factor

Fishing; Fish processing

A number used to convert the nitrogen content of a sample to protein content or to fish content. There are two values of relevance to fish technology. One is the factor that converts total nitrogen ...

nitrogen content

Fishing; Fish processing

nitrogenous extractives

Fishing; Fish processing

The nitrogen-containing compounds in a protein-free extract of fish tissue. Typical extractants are dilute solutions of trichloroacetic acid and 80% ethanol. The constituents of extracts of fish ...

nucleotides

Fishing; Fish processing

A class of organic compounds whose molecular structure comprises a nitrogen-containing base linked to a sugar and a phosphate group. The nucleotide of interest for fish technology is adenosine ...

off-flavor

Fishing; Fish processing

An unpleasant flavour or odour generated by, chemical, biochemical, or microbiological reactions occurring within the product. Examples are spoilage flavours and odours and cold storage flavours.