Fish processing

Fish processing

Industry: Fishing

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Fish processing

ash

Fishing; Fish processing

The residue remaining after all the organic matter in a sample has been burned off. Often included in the approximate composition of a product.

The red pigment present in the shells of crustacea and the flesh and eggs of salmonids. The astaxanthin in salmonid tissues is obtained by absorption of the pigment from crustacea in the diet of the ...

autolysis

Fishing; Fish processing

Breakdown of proteins, lipids and other compounds in fish by the action of enzymes present in the fish especially causing deteriorative changes. The process begins immediately after death and the ...

bacteria

Fishing; Fish processing

Singular bacterium. Single celled microscopic organisms ranging in average size from one to five micrometres, with variable shapes and nutritional needs. Bacteria are prokaryotic, that is, their DNA ...

banding

Fishing; Fish processing

Light stripes on smoked fish where the tenterstick or banjo around which the fish is hung, or the mesh on which it has been laid, has prevented contact with smoke during the smoking process.

belly burst

Fishing; Fish processing

A defect in fish in which the belly walls are perforated by the action of gut enzymes dissolving the belly walls. It occurs in ungutted fish, particularly when the fish have been feeding heavily and ...

benzoic acid

Fishing; Fish processing

An organic acid used as the acid or its sodium or potassium salts as a food additive to preserve the product by inhibiting growth of microorganisms. Generally, it is permitted as a food additive in ...