8 Terms
Contributors in Fish processing
Fish processing
shelf life
Fishing; Fish processing
The words are sometimes hyphenated. A concept in food science and technology applied to indicate the length of time a food product can be stored and remain acceptable, or not pose a health risk to ...
shigella
Fishing; Fish processing
A genus of rod-shaped bacteria in the family Enterobacteriaceae. They are responsible for the disease shigellosis, (bacillary dysentery). Fish from unpolluted waters do not harbour the bacteria, but ...
abnormalities
Fishing; Fish processing
Attributes of the fish that are not found in the great majority of that kind of fish. For example: atypical shapes; overall or patchy discolorations of skin or of fillet; diseased conditions; a ...
additive
Fishing; Fish processing
A chemical added to a food to affect its properties. Objectives of including additives in a product include: increased stability during storage; inhibition of growth of microorganisms or production ...
affective test
Fishing; Fish processing
A class of experimental procedures used in sensory assessment of foods to determine an assessor’s personal response the food. Also referred to as a subjective test (ISO 5492). Examples of affective ...
air curtain
Fishing; Fish processing
Continuous stream of air directed downwards or sideways across the doorway of a refrigerated space to reduce the ingress of heat when the door is open.
airlock
Fishing; Fish processing
Small compartment at the entrance to a cold store that prevents direct access and so reduces ingress of heat.
