2 Terms
Contributors in Fish processing
Fish processing
dun
Fishing; Fish processing
The brownish discoloration of dried salted fish caused by caused by moulds, especially Sporendonema spp.
dye
Fishing; Fish processing
Permitted colours satisfying the criteria for purity for food use, that can be used only as specified in the food additives legislation of different countries. In the case of some smoked fish, the ...
earthy
Fishing; Fish processing
Sometimes present in freshwater and brackish water fish and crustacean shellfish in both natural and farmed environments. The causative chemicals have been shown to be geosmin and 2-methylisoborneol ...
muddy odours, flavours taints
Fishing; Fish processing
Sometimes present in freshwater and brackish water fish and crustacean shellfish in both natural and farmed environments. The causative chemicals have been shown to be geosmin and 2-methylisoborneol ...
ec grading
Fishing; Fish processing
A system of grading batches of fish, including crustacean shellfish and cephalopods, at port markets for freshness and size. The grades are specified in European Community Council Regulation No. ...
elasticity
Fishing; Fish processing
A textural property. The ability of a material to return to its original shape when a deforming force is removed. Synonyms used in food quality are rubberiness and springiness. When very fresh fish ...
electronic nose
Fishing; Fish processing
A device for assessing the quality of a product by analysing the constituents of the vapours in the headspace above a sample of the product. The instrument consists of an array of detectors of ...
