1 Terms
Contributors in Fish processing
Fish processing
laminated block
Fishing; Fish processing
A frozen, rectilinear, cuboidal block of closely controlled dimensions and weight, typically a nominal 7. 4 kg, usually made from white fish as an intermediate product for the production of fish ...
latent heat
Fishing; Fish processing
The heat lost or gained during a change of phase, for example, from liquid to solid during freezing or from solid to liquid during thawing.
lean fish
Fishing; Fish processing
Used in a number of contexts. It may refer to white fish, or to spent fish, i.e. Fish that has recently spawned, usually in poor condition, or to recovering spent fish, or it may refer to fatty fish ...
lipid composition
Fishing; Fish processing
The components of a mixture of lipids or of the constituents of a particular lipids. The fat extracted from fish contains several components, such as triglyceride lipid, phospholipids, sterols, and ...
listeria monocytogenes
Fishing; Fish processing
A species of bacteria pathogenic to humans. Listeriosis is the disease caused by infection by the organism. Its significance as a food pathogen has been realised only in the last two or three ...
malondialdehyde
Fishing; Fish processing
A chemical formed in the oxidation of lipids. The thiobarbituric acid test measures its concentration in a sample of fish or extracted lipid and provides a measure of the degree of oxidation.
marinating
Fishing; Fish processing
The preparation of marinades, typically involves the preservation of fish by treatment with solutions of dilute acid (usually acetic acid or vinegar) and salt, a process that gives the fish a ...
