9 Terms
Contributors in Fish processing
Fish processing
processing specification
Fishing; Fish processing
One of the documents that contributes to the quality assurance programme of a processing plant or company. It is the formalised description of necessary procedures for the manufacture of a product of ...
protein content
Fishing; Fish processing
It is not easy to measure the true protein content of fish products. There are a large number of proteins in fish tissues, and it is not possible to have a reasonably simple procedure to determine ...
protein solubility
Fishing; Fish processing
The amount of protein in a sample of fish muscle that can be brought into solution under specified conditions of solvent and procedure. It is used especially as an index of damage to fish muscle ...
proximate composition
Fishing; Fish processing
The main constituents of a product, and their amounts in unit mass or volume. In the case of products without added components, proximate composition typically comprises water, protein, fat, and ash, ...
psychrophiles
Fishing; Fish processing
Bacteria with optimum growth temperatures in the region 10-15ºC and capable of growth down to 0ºC.
psychrophilic, psychrotrophic bacteria
Fishing; Fish processing
Bacteria with optimum growth temperatures in the region 10-15ºC and capable of growth down to 0ºC.
putty fish
Fishing; Fish processing
A defect in salted fish in which the flesh, more so in thicker parts of the fish, has a soft and plastic texture. It happens when thick fish are salted at high temperature so that parts of the fish ...
