Fish processing

Fish processing

Industry: Fishing

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Fish processing

anisakis

Fishing; Fish processing

A genus of nematode parasites found in the viscera and muscle tissue of many species of fish, but especially in herring. They are capable of infecting humans and causing gastric illness if raw or ...

antibiotic ice

Fishing; Fish processing

Ice containing a small amount of antibacterial substance, e.g. A tetracycline, added to extend the shelf life of chilled fish by decreasing the rate of growth of spoilage bacteria. Not generally ...

antioxidant

Fishing; Fish processing

A chemical that reduces the rate of oxidation of lipids, a process that ultimately induces rancid flavours in the product. Fish muscle naturally contains antioxidants, for example, a-tocopherol ...

appearance

Fishing; Fish processing

The attributes of a product assessed by the sight. It encompasses properties such as: shape; colour; gloss/dullness; translucency/opacity; surface texture.

ascorbic acid

Fishing; Fish processing

A naturally occurring vitamin found in plant products. But, only found in trace amounts in fish muscle tissue. It is an antioxidant, and used as permitted food additive for this purpose.

vitamin c

Fishing; Fish processing

A naturally occurring vitamin found in plant products. But, only found in trace amounts in fish muscle tissue. It is an antioxidant, and used as permitted food additive for this purpose.

aseptic canning

Fishing; Fish processing

A heat sterilization process in which the ingredients or potential contents are sterilisedoutside the container and the container is then filled aseptically (under sterile conditions) and seamed. ...