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FISH-TECH-DB PROJECT: QLRT-2000-00216 Keyword List for Fish Technology Last updated: April 22, 2003 - K J Whittle |
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| 2-methylisoborneol | ||
| abnormality | ||
| absolute sterility | ||
| acceptability | ||
| acetic acid (ethanoic acid) | ||
| acid curing | ||
| acid value (acid number) | ||
| acidified sodium chlorite | ||
| Acinetobacter spp. | ||
| acrylamide | ||
| actin | ||
| actinomycetes | ||
| activation energy (as in bacterial growth) | ||
| active packaging | ||
| actomyosin | ||
| added value | ||
| additive | ||
| adenosine diphosphate (ADP) | ||
| adenosine monophosphate (AMP) | ||
| adenosine triphosphate (ATP) | ||
| adenovirus | ||
| adulteration | ||
| aerobic bacteria | ||
| aerobic plate count (aerobic colony count, aerobic mesophilic colony or plate count) | ||
| Aeromonas spp. | ||
| affective test | ||
| aflatoxin | ||
| agar | ||
| agarose | ||
| air blast chilling | ||
| air blast freezer | ||
| air blast freezing | ||
| air blast thawer | ||
| air speed | ||
| air velocity | ||
| air blast chiller | ||
| air blast thawing | ||
| air curtain | ||
| air drying | ||
| airborne contamination | ||
| airlock | ||
| alanine | ||
| algae | ||
| algal culture | ||
| algal toxins | ||
| alginates | ||
| alginic acid | ||
| allergen | ||
| Alteromonas spp. | ||
| aluminium | ||
| amaranth | ||
| ambient temperature | ||
| amine | ||
| amino acid | ||
| amino acid composition | ||
| ammonia | ||
| amnesic shellfish poisoning (ASP) | ||
| anaerobic bacteria | ||
| anaerobic spoilage | ||
| analogue product | ||
| analytical method | ||
| anatoxins | ||
| anchor worm | ||
| angel fillet | ||
| Angiostrongylus spp. | ||
| anisakiasis | ||
| anisakid nematode | ||
| Anisakis spp. | ||
| anisidine value | ||
| annatto (anatto, bixin, bixine, norbixin) | ||
| anserine | ||
| antibiotic | ||
| antibiotic ice | ||
| antibody | ||
| antigen | ||
| antimicrobial | ||
| antioxidant | ||
| appearance | ||
| appertisation | ||
| aquaculture | ||
| aquatic resources | ||
| aroma | ||
| arsenic | ||
| arsenobetaine | ||
| artificial nose (electronic nose) | ||
| ascorbic acid (vitamin C) | ||
| aseptic canning | ||
| ash | ||
| ashi | ||
| ASP (amnesic shellfish poisoning) | ||
| Aspergillus flavus | ||
| Aspergillus spp. | ||
| assessor (as in sensory assessment) | ||
| astaxanthin | ||
| astrovirus | ||
| a-tocopherol (vitamin E) | ||
| ATP (adenosine triphosphate) | ||
| auction (of fish at first sale) | ||
| authenticity | ||
| autolysis | ||
| autolytic changes | ||
| automatic smoke producer (smoke generator) | ||
| autooxidation | ||
| autoproteolysis | ||
| available lysine (as in fish meal) | ||
| aviation fuel spill | ||
| aw (water activity) | ||
| azaspiracid | ||
| Bacillus spp. | ||
| Bacillus stearothermophilus | ||
| backbone | ||
| bacteria | ||
| bacterial contamination | ||
| bacterial count | ||
| bacterial flora | ||
| bacterial food poisoning | ||
| bacterial growth | ||
| bacterial load | ||
| bacterial odours | ||
| bacterial spoilage | ||
| bactericidal | ||
| bactericide | ||
| bacteriocin | ||
| bacteriological standard | ||
| bacteriophage (phage) | ||
| bacteriostatic | ||
| bagoong (fermented fish paste) | ||
| balao balao (fermented shrimp paste) | ||
| banding (as in smoked product) | ||
| banjo (as in smoking kiln) | ||
| barrel bones | ||
| batch freezer | ||
| batter and crumb | ||
| batter (as in product coating) | ||
| battering (as in product coating) | ||
| beheading | ||
| belachan (fermented shrimp paste) | ||
| belly burn | ||
| belly burst (burst belly, belly blown) | ||
| belly lining (belly wall lining) | ||
| belly membrane | ||
| belly wall | ||
| belly blown (burst belly, belly burst) | ||
| belly cavity | ||
| belly flap | ||
| belt freezer | ||
| benzene | ||
| benzo[a]pyrene | ||
| benzoate | ||
| benzoic acid | ||
| best-before date | ||
| betaine | ||
| BHT (butylated hydroxy toluene) | ||
| bilgy fish (as in anaerobic spoilage) | ||
| binary ice (flow ice, slurry ice) | ||
| bioaccumulation | ||
| bioactive substances | ||
| bioassay | ||
| bioavailability | ||
| biocatalyst | ||
| biochemcial oxygen demand (BOD) | ||
| biodegradable films (as in packaging) | ||
| biogenic amines | ||
| biological condition | ||
| biological factor (as in intrinsic quality) | ||
| biological hazard | ||
| biological oxygen demand, BOD | ||
| biological preservation | ||
| biological quality (intrinsic quality) | ||
| biological value (as in nutritive value of a protein or fish meal) | ||
| biomagnification | ||
| biopolymer | ||
| biopolymer | ||
| biopreservation | ||
| bioreactor | ||
| biosensor | ||
| biotechnology | ||
| biotin | ||
| biotoxin | ||
| biscuit cure | ||
| bisulphite | ||
| bitter taste | ||
| bitterness | ||
| bivalve | ||
| bixin (bixine, norbixin, annatto, anatto) | ||
| black belly lining (belly wall lining) | ||
| black lining (belly wall lining) | ||
| black membrane (belly wall lining) | ||
| black skin (belly wall lining) | ||
| black spot disease | ||
| black spot (as in melanosis in crustacea) | ||
| blackberry cod | ||
| blackberry mackerel | ||
| blackberry odour (diesel, paraffin-like, kerosene odour, weedy) | ||
| blackening (as from the ink bag parasite) | ||
| blackening (as in canned fish) | ||
| blanching | ||
| blank (as in uncoated fish finger) | ||
| blast freezer | ||
| blast freezing | ||
| bleached | ||
| bleaching | ||
| bled | ||
| bleeding (exsanguination) | ||
| blemish | ||
| bloater | ||
| block fillet | ||
| block ice | ||
| block press | ||
| blood curd | ||
| blood meat (dark muscle of tuna) | ||
| blood spot (blood mark) | ||
| blood stains | ||
| blood pickle | ||
| bloom (brightness of newly caught fish) | ||
| blowfly | ||
| blown can | ||
| blown oil | ||
| blue spot | ||
| blueing | ||
| BOD | ||
| boiling | ||
| boil-in-the-bag | ||
| bone | ||
| bone content | ||
| bone separator | ||
| boned (as in boneless) | ||
| boneless | ||
| boneless fish meat | ||
| boneless kipper (boned kipper) | ||
| boning | ||
| bottling | ||
| botulinal poisoning (botulinum poisoning) | ||
| botulinum cook | ||
| botulinum organism (Clostridium botulinum) | ||
| botulinum toxin | ||
| botulism | ||
| bound water | ||
| boxing | ||
| brado (kipper-like product, Netherlands) | ||
| brain spiking | ||
| Bratbuckling (fried, cold smoked herring, Germany) | ||
| breaded products | ||
| breading (as in coated products) | ||
| breaking force | ||
| brevetoxin | ||
| brine | ||
| brine bath (brine tank, brine tub, brine vat) | ||
| brine freezing | ||
| brine immersion freezer | ||
| brine strength | ||
| brineometer (brine gauge, brinometer, salimeter, salinometer) | ||
| brineometer degrees | ||
| brining | ||
| brining time | ||
| broad tapeworm | ||
| Brocothrix thermosphacta | ||
| broodstock | ||
| brown fish meal | ||
| brown FK (kipper dye) | ||
| brown meat (as in crustacea) | ||
| brown muscle (dark muscle, red muscle) | ||
| browning (as in brown discoloration of fish flesh from various causes) | ||
| bruise | ||
| bruising | ||
| buckling | ||
| budu (fermented fish product) | ||
| bulk freezing | ||
| bulk stowage | ||
| bulking (as in bulk stowage) | ||
| burnt tuna | ||
| burst belly (belly burst) | ||
| butchering | ||
| butt end (of lobster tail) | ||
| butterfly (as in shrimp processing) | ||
| butterfly fillet | ||
| butylated hydroxy toluene (BHT) | ||
| by-catch | ||
| by-product | ||
| cadaverine | ||
| cadmium | ||
| cake ice | ||
| calcium | ||
| calcium chloride | ||
| calicivirus | ||
| calorific value (energy value) | ||
| calpain | ||
| Campylobacter spp. | ||
| can | ||
| can integrity | ||
| can seam | ||
| candling | ||
| canned fish | ||
| canning | ||
| canthaxanthin | ||
| CAP (controlled atmosphere packaging) | ||
| Capillaria spp. | ||
| capillary electrophoresis | ||
| carbohydrate | ||
| carbon dioxide | ||
| carbon dioxide snow | ||
| carbon monoxide | ||
| carbon dioxide freezer | ||
| carbonyls | ||
| carchatoxin | ||
| carnosine | ||
| carotenoid | ||
| carotenoprotein | ||
| carrageenans | ||
| cartilage (as in skeletal material) | ||
| case hardening | ||
| catch handling | ||
| catering | ||
| cathepsin | ||
| caviar | ||
| CCP (critical control point) | ||
| cephalothorax | ||
| cestode | ||
| chalkiness (chalky fish) | ||
| chalky fish | ||
| champagne system (as in chilled sea water stowage) | ||
| chelating agent (as in canned fish) | ||
| chemical contaminants | ||
| chemical hazard | ||
| chemical oxygen demand (COD) | ||
| chemical pollutant | ||
| chemical pollution | ||
| chemical preservation | ||
| chemical properties | ||
| chemical spill | ||
| chemical spoilage | ||
| chewiness | ||
| chilled storage | ||
| chilled water stowage (CWS) | ||
| chilled sea water (CSW) | ||
| chilling | ||
| chimney kiln (tall kiln, vertical smokehouse) | ||
| chitin | ||
| chitosan | ||
| chitosan derivatives | ||
| chitosan extraction | ||
| chlamysin | ||
| chloramine | ||
| chloramphenicol | ||
| chlordane | ||
| chlordecone | ||
| chlorinated hydrocarbons | ||
| chlorination | ||
| chlorine dioxide | ||
| Chloromyxum thyristes (former name for Kudoa thyristes) | ||
| chlortetracycline | ||
| cholera | ||
| cholesterol | ||
| chymotrypsin | ||
| ciguatera poisoning | ||
| ciguatoxin | ||
| citric acid | ||
| classification | ||
| clean room technology | ||
| cleaning | ||
| clonorchiasis | ||
| Clonorchis sinensis (liver fluke) | ||
| Clostridium botulinum | ||
| Clostridium perfringens | ||
| Clostridium welchii | ||
| clupeotoxin | ||
| coagulase-positive Staphylococci | ||
| coating (enrobing) (as in coated products) | ||
| COD (chemical oxygen demand) | ||
| cod worm | ||
| code of practice | ||
| Codex Alimentarius | ||
| Codex standard | ||
| cohesiveness (as in texture) | ||
| cold shortening (as in fillets) | ||
| cold smoked | ||
| cold storage | ||
| cold chain | ||
| cold marinades | ||
| cold smoking | ||
| cold spot (as in canning) | ||
| cold storage flavour (cold store flavour) | ||
| cold storage odour (cold store odour) | ||
| cold store | ||
| cold-adapted enzyme | ||
| coliforms (coliform bacteria) | ||
| collagen | ||
| collagenase | ||
| collar bone (nape bone) | ||
| colony count (as in bacterial colonies) | ||
| colorant | ||
| colour | ||
| colouring | ||
| colourless smoke (carbon monoxide) | ||
| combination treatment (hurdle technology) (as in preservation) | ||
| commercial sterility | ||
| comminuted | ||
| common salt | ||
| composition | ||
| computer vision | ||
| condemned (as unfit for consumption) | ||
| condition (as in physiological state or in intrinsic quality) | ||
| connective tissue. | ||
| constant rate drying | ||
| consumer attitudes | ||
| consumer behaviour | ||
| consumer demand | ||
| consumer preference | ||
| consumption pattern | ||
| contact dermatitis | ||
| contact freezer | ||
| contact drying | ||
| contaminant | ||
| contaminated | ||
| contamination | ||
| continuous air blast thawer | ||
| continuous contact freezer | ||
| continuous immersion thawer | ||
| continuous processing | ||
| continuous air blast freezer | ||
| continuous briner (mechanical briner) | ||
| continuous freezer | ||
| control chart | ||
| controlled atmosphere packaging (CAP) | ||
| convection drying | ||
| convenience foods | ||
| cook-chill products | ||
| cooked marinades | ||
| cook-freeze products | ||
| cooking | ||
| cooking extruder | ||
| cooking time | ||
| cook-out | ||
| cooling | ||
| cooling gel | ||
| copepod parasites | ||
| copper | ||
| coral (as in lobster ovary) | ||
| corrosion | ||
| Corynebacterium spp. | ||
| cosmeceutical | ||
| count (as in bacterial count) | ||
| creatine | ||
| creatinine | ||
| critical control point | ||
| critical freezing zone (critical zone) | ||
| critical limit | ||
| critical moisture (water) content | ||
| cross contamination | ||
| cross flow freezer | ||
| crude oil spill | ||
| crude protein content | ||
| crumb (breadcrumb) (as in product coating) | ||
| crushed ice | ||
| cryoprotectant | ||
| cryoprotection | ||
| Cryptocotyle lingua | ||
| cryptosporidia | ||
| CSW (chilled sea water) | ||
| culling (of inferior fish products from production) | ||
| curd (coagulated protein in canning) | ||
| curd (thick slime in spoilage) | ||
| curing | ||
| cut surface (as in fillet) | ||
| cutlet | ||
| cutting | ||
| CWS (chilled water storage) | ||
| cyanobacterial (blue green algal) toxins | ||
| cysteine | ||
| cystine | ||
| D value (decimal reduction time, thermal reduction time) | ||
| daily dietary intake | ||
| damper (as in smoking kiln) | ||
| dark fleshed fish | ||
| dark muscle (dark meat) | ||
| date marking | ||
| date stamping | ||
| days-in-ice | ||
| deboned fish flesh | ||
| deboner | ||
| decimal reduction time (reduction time, D value) | ||
| decomposition (rotting stage of spoilage) | ||
| deep chilling | ||
| deep freezing | ||
| deep water species | ||
| defatted | ||
| defect | ||
| defectives | ||
| deflecting index | ||
| defrosting (as in release of frozen product from a contact freezer) | ||
| defrosting (as in removal of frost from a cooling coil) | ||
| defrosting (as in thawing of frozen products) | ||
| degritted | ||
| degritting | ||
| dehydration (dessication) | ||
| de-icing | ||
| delicatessen products | ||
| demerit point system | ||
| demerit points | ||
| demersal fish | ||
| denaturation (as in protein changes occurring during frozen storage) | ||
| denaturation (as in rendering unfit for human consumption) | ||
| denature | ||
| denatured | ||
| deoxyribonucleic acid (DNA) | ||
| depleted (as in spawning) | ||
| depuration (of biological and chemical contaminants, taint) | ||
| descaled | ||
| descaling (as in removal of fish scales) | ||
| descriptive test | ||
| descriptor | ||
| deshelling | ||
| dessication (dehydration) | ||
| detection threshold (as in sensory assessment of a stimulus) | ||
| detergent | ||
| deterioration (as in progressive loss of quality) | ||
| deveined | ||
| deveining | ||
| dewatering | ||
| dewatering press | ||
| DHA (docosahexaenoic acid) | ||
| diacyl glyceryl ether | ||
| diarrhoeic (diarrhoetic, diarrhetic) shellfish poisoning (DSP) | ||
| dibenzo[a,h]anthracene | ||
| dieldrin | ||
| dielectric thawing | ||
| dienoic fatty acid | ||
| diesel flavour or odour | ||
| diesel oil spill | ||
| diet | ||
| dietary intake | ||
| difference test (discrimination test) (as in sensory assessment) | ||
| differential scanning calorimetry | ||
| diffusion drying | ||
| diglyceride | ||
| dimethylamine (DMA) | ||
| dimethyl-b-propiothetin | ||
| dimethylsulphide (DMS) | ||
| dinoflagellates | ||
| dinophysistoxin (DTX) | ||
| dioxin-like PCBs | ||
| dioxins | ||
| diphyllobothriasis | ||
| Diphyllobothrium latum | ||
| Diphyllobothrium spp. | ||
| discards | ||
| discoloration | ||
| discrimination test (difference test) (as in sensory assessment) | ||
| disinfectant | ||
| disinfection | ||
| disodium hydrogen phosphate (disodium hydrogen orthophosphate, dibasic sodium phosphate) | ||
| distribution | ||
| distribution chain | ||
| DMA (dimethylamine) | ||
| DNA (deoxyribonucleic acid) | ||
| DNA-probe | ||
| DNA-typing | ||
| docosahexaenoic acid (DHA) | ||
| domoic acid | ||
| double fillet (block fillet) | ||
| double freezing | ||
| double naped | ||
| double seaming (as in canning) | ||
| drained weight | ||
| draining | ||
| dried fish | ||
| dried salted fish (salted and dried fish; salted dried fish; dried saltfish) | ||
| dried shrimp | ||
| drip | ||
| drip loss | ||
| dripper (herring horse, standard) (as used for dripping or draining) | ||
| dripping (hanging) (as in brined fish prepared for smoking) | ||
| droptail (looseneck) (as in cooked lobster) | ||
| dry salt curing | ||
| dry ice | ||
| dry salting | ||
| drying | ||
| drying curve | ||
| drying tunnel | ||
| drying rate | ||
| DSP (diarrhoeic, diarrhoetic, diarrhetic shellfish poisoning) | ||
| DTX (dinophysistoxin) | ||
| dun (a mould) | ||
| duo-trio test (as in sensory assessment) | ||
| dye (colour, colouring, colorant) | ||
| earthy/muddy odours/flavours | ||
| eating quality | ||
| EC freshness grades (as the Grading Regulations) | ||
| EC grading scheme | ||
| Echinostoma spp. | ||
| echinostome | ||
| economics | ||
| ectoparasite | ||
| edible coating | ||
| edible film (as in packaging) | ||
| edible portion (of aquatic organism) | ||
| EDTA (ethylene diamine tetra-acetic acid) | ||
| effluent | ||
| effluent control | ||
| effluent treatment | ||
| eicosanoid | ||
| eicosapentaenoic acid (EPA) | ||
| elasticity (rubberiness, springiness) (as in texture assessment) | ||
| electrical resistance thawing | ||
| electrical thawing | ||
| electronic nose | ||
| electrophoresis | ||
| electroporation (high voltage electric gradient pulses for controlling spoilage flora) | ||
| electrostatic smoking | ||
| ELISA (enzyme-linked immunosorbent assay) | ||
| end distortion (as in can) | ||
| endoparasite | ||
| end-product inspection | ||
| end-product testing | ||
| energy value (calorific value) | ||
| enrobed (coated product) | ||
| enrobing (as in product coating) | ||
| ensilage | ||
| ensilation | ||
| ensiling | ||
| Enterobacter | ||
| enterobacteria | ||
| enterotoxin | ||
| enterovirus | ||
| environmental health | ||
| enzyme | ||
| enzyme electrode | ||
| enzymic browning | ||
| enzymic changes | ||
| enzymic lipolysis | ||
| enzymic ripening (as in pickling) | ||
| EPA (eicosapentaenoic acid) | ||
| Escherichia coli | ||
| essential amino acid | ||
| ethanoic acid (acetic acid) | ||
| ethoxyquin | ||
| ethyl benzene | ||
| ethylene diamine tetra-acetic acid (EDTA) | ||
| evaporative cooling | ||
| evisceration (gutting) | ||
| exercise (effect on quality) | ||
| exhausting (as in canning) | ||
| exsanguination (bleeding) | ||
| extension service | ||
| extractable protein test | ||
| extraction of phycocolloids | ||
| extractive | ||
| extrinsic defect | ||
| extruder | ||
| extrusion process | ||
| extrusion product | ||
| F value (thermal process value) | ||
| face (as in cut surface of fillet) | ||
| factory design | ||
| factory hygiene | ||
| factory operation | ||
| factory ship (factory vessel) | ||
| faecal coliforms | ||
| faecal streptococci | ||
| falling rate drying | ||
| farmed fish | ||
| fast twitch muscle | ||
| fat | ||
| fat / water relationship | ||
| fat composition | ||
| fat content | ||
| fat measurement | ||
| fat meter | ||
| fatty acid composition | ||
| fatty acid | ||
| fatty fish | ||
| feed | ||
| feed formulation | ||
| feeding | ||
| feedy fish | ||
| fermentation | ||
| fermented fish | ||
| fermenting | ||
| fertiliser | ||
| fetid (as in stinking of spoiled fish) | ||
| FFA (free fatty acid) | ||
| fibrillar protein | ||
| ficin | ||
| fill (as in canning) | ||
| fillet | ||
| fillet block | ||
| fillet block production | ||
| filleting | ||
| filth | ||
| finnan haddock | ||
| FINS (forensically informative nucleotide sequencing) | ||
| firebed (as in smoking kiln) | ||
| firebox (smoke producer) | ||
| firmness (as in texture of fish flesh) | ||
| fish allergy | ||
| fish box | ||
| fish cake | ||
| fish content | ||
| fish conversion ratio (as in animal feeding) | ||
| fish farming | ||
| fish finger (fish stick) | ||
| fish flour | ||
| fish frame | ||
| fish gel | ||
| fish hold (as on fishing vessel or factory ship) | ||
| fish hydrolysate | ||
| fish liver oil | ||
| fish market | ||
| fish meal | ||
| fish mince | ||
| fish names | ||
| fish offal | ||
| fish oil | ||
| fish paste | ||
| fish pâté | ||
| fish poisoning | ||
| fish portion | ||
| fish protein concentrate (FPC) | ||
| fish protein hydrolysate | ||
| fish pumping | ||
| fish sauce | ||
| fish sausage | ||
| fish silage | ||
| fish solubles | ||
| fish species | ||
| fish spread | ||
| fish stick | ||
| fish supply chain | ||
| fish tissue | ||
| fish tapeworm | ||
| fish tester | ||
| fishing ban | ||
| fishing method | ||
| fishing vessel | ||
| fishroom (as in fishing vessel stowage area, fish hold) | ||
| fishy odour | ||
| flabby (as in limp fish flesh) | ||
| flake (myotome) (block of fish muscle) | ||
| flake ice | ||
| flap (as in fillet) | ||
| flash freezing | ||
| flat sour (as in canning) | ||
| flatfish | ||
| flatworm | ||
| Flavobacterium spp. | ||
| flavonoid | ||
| flavour | ||
| flavour profile | ||
| flavouring agents | ||
| Fleckhering (split, hot smoked herring, Germany) | ||
| flesh recovery (as in deboning) | ||
| flexible pouch | ||
| flexure | ||
| flies | ||
| flipper (as in canning) | ||
| flow diagram | ||
| flow ice | ||
| fluidised bed freezer | ||
| fluke | ||
| fluorescence | ||
| fluorescence spectroscopy | ||
| fluoride | ||
| folding test (as in kamaboko properties) | ||
| food additive | ||
| food contaminant | ||
| food hygiene | ||
| food ingredient | ||
| food intolerance | ||
| food labelling | ||
| food law, food legislation | ||
| food packaging | ||
| food pathogen | ||
| food poisoning | ||
| food poisoning organism | ||
| food processing | ||
| food product | ||
| food quality | ||
| food safety | ||
| food standard | ||
| food-borne disease | ||
| food-borne illness | ||
| forced convection smokehouse | ||
| foreign body | ||
| formaldehyde | ||
| formic acid | ||
| FPC (fish protein concentrate) | ||
| frame mince | ||
| frank (as of spoilage, obvious) | ||
| free amino acid | ||
| free fatty acid (FFA) | ||
| freezant (refrigerant) | ||
| freeze drier | ||
| freeze drying | ||
| freezer | ||
| freezer burn | ||
| freezer capacity | ||
| freezer load | ||
| freezer output | ||
| freeze-thaw cycling | ||
| freezing | ||
| freezing point | ||
| freezing time | ||
| freezing tunnel (air blast freezer, tunnel freezer) | ||
| freezing zone | ||
| freezing-at-sea | ||
| fresh | ||
| fresh fish flavour | ||
| freshness | ||
| frost heave (as in cold store) | ||
| frost sensor | ||
| frozen food cabinet | ||
| frozen portion | ||
| frozen product | ||
| frozen storage | ||
| frozen-at-sea | ||
| fuel oil spill | ||
| fugu (puffer fish) | ||
| full (as in fish about to spawn) | ||
| full meal (whole meal) (as in fish meal) | ||
| fully dried fish product | ||
| functional byproduct | ||
| functional properties (as for processing) | ||
| fungal parasite | ||
| furans | ||
| gaffelbitar (fermented herring product) | ||
| gaffing | ||
| gaping (as in fillet) | ||
| gas flushing (as in packaging) | ||
| gas pack | ||
| gas packed | ||
| gas packing | ||
| gas sensor | ||
| gasoline spill | ||
| Gaspé cure | ||
| gastroenteritis | ||
| gel electrophoresis | ||
| gel strength | ||
| gelatine | ||
| gelation | ||
| gelling | ||
| gelling properties | ||
| gempylotoxin | ||
| geosmin | ||
| gibbing (gipping) | ||
| Glasgow pale | ||
| glass transition temperature (of glassy state) | ||
| glassy state | ||
| glaze (as in protective coating of ice on frozen product) | ||
| glazed product | ||
| glazed weight | ||
| glazing | ||
| globefish (puffer fish) poisoning | ||
| gloss (sheen on cut surface of fillet) | ||
| glucose | ||
| glucose oxidase | ||
| glutamic acid | ||
| glutathione | ||
| glyceryl ether | ||
| glycine | ||
| glycogen | ||
| glycolysis | ||
| GMP (good manufacturing practice) | ||
| Gnathostoma spp. | ||
| Gnathostoma spp. | ||
| gnathostomiasis | ||
| golden cutlet | ||
| gonad | ||
| gonad index | ||
| good manufacturing practice (GMP) | ||
| GR Torrymeter | ||
| grade | ||
| grading | ||
| gravad fish (sugar-salted) | ||
| greasy haddock (greaser) | ||
| greening (as in discoloration of product) | ||
| Grillotia erinaceus | ||
| gross composition (proximate composition) | ||
| gross protein value (of fish meal) | ||
| growth factor | ||
| gut cavity | ||
| guts (viscera) | ||
| gutted | ||
| gutting (eviscerating, evisceration) | ||
| H&G (headed and gutted) | ||
| HAB (harmful algal bloom) | ||
| HACCP (Hazard Analysis Critical Control Point) | ||
| haem pigment | ||
| haem protein | ||
| haemoglobin | ||
| halophiles | ||
| halophilic spoilage bacteria (halophiles) | ||
| handling (handling methods) | ||
| handling equipment | ||
| handling onboard | ||
| Haplorchris | ||
| hard cure | ||
| hard roe (roe) | ||
| hard smoking (hard cure) | ||
| hard swell (as in canning) | ||
| hardwood (as in smoking) | ||
| harmful algal bloom (HAB) | ||
| harvest (catch) | ||
| harvesting (harvesting methods) | ||
| hazard | ||
| hazard analysis | ||
| Hazard Analysis Critical Control Point (HACCP) | ||
| headed and gutted (H&G) | ||
| heading | ||
| heading and gutting | ||
| headless (beheaded, headed) | ||
| headspace (in cans) | ||
| health hazard | ||
| heat (thermal) process | ||
| heat content (as in removal of heat in chilling or freezing) | ||
| heat induced protease | ||
| heat processing | ||
| heat sterilised | ||
| heat transfer | ||
| heat sterilisation | ||
| heat-treated (heat-processed) | ||
| heavy fuel oil spill | ||
| heavy metal | ||
| heavy (hard) cure | ||
| heavy smoking (heavy cure) | ||
| hedonic methods (as in sensory assessment) | ||
| hedonic scale | ||
| helminth | ||
| Henneguya spp. | ||
| hepatitis | ||
| hepatitis A virus | ||
| hepatopancreas | ||
| hepatotoxin | ||
| hermetic seal | ||
| herring horse (dripper, horse) | ||
| herring worm (Anisakis) | ||
| Heterophyes heterophyes | ||
| hexa-metaphosphate | ||
| hexamethylenetetramine (hexamine) | ||
| hexylresorcinol | ||
| HFP (histamine fish poisoning) | ||
| high pressure (performance) liquid chromatography (HPLC) | ||
| high pressure processing | ||
| high quality shelf life | ||
| high voltage electric field processing | ||
| high-intensity pulsed electric field | ||
| hind gut (vein, of crustaceans) | ||
| histamine | ||
| histamine fish poisoning (HFP; histamine poisoning) | ||
| histidine | ||
| holding system (as in live-holding) | ||
| honeycombing (as in cooked tuna) | ||
| horizontal plate freezer | ||
| horse (herring horse, dripper) | ||
| hot smoked | ||
| hot smoking | ||
| HPLC (high pressure liquid chromatography) | ||
| human consumption | ||
| human enteric virus | ||
| human health | ||
| human health hazard | ||
| human viral pathogen | ||
| humidity | ||
| hurdle technology | ||
| hydrocarbon | ||
| hydrogen sulphide producing bacteria (as in spoilage flora) | ||
| hydrolysate | ||
| hydrolysis | ||
| hydroperoxides | ||
| hygiene | ||
| hyperbaric storage | ||
| hypersensitivity (as in allergy) | ||
| hypochlorite | ||
| hypodermis | ||
| hypoxanthine | ||
| ice | ||
| ice making plant (ice plant) | ||
| icedays | ||
| Ichthyophonus hoferi | ||
| ichthyotoxin | ||
| icing | ||
| IEF (isoelectric focusing) | ||
| image analysis | ||
| image processing | ||
| immersion freezer | ||
| immersion thawing | ||
| immunoblotting | ||
| immunological assay, immunoassay | ||
| immunosensor | ||
| IMP (inosine monophosphate) | ||
| impedance | ||
| incipient spoilage (as in early spoilage or spoilage of raw material before processing) | ||
| indicator organism | ||
| individual quick freezing (IQF) | ||
| individually quick frozen (IQF) | ||
| indole | ||
| industrial blocks (as in frozen blocks for fish finger/stick/portion manufacture) | ||
| industrial fish | ||
| industrial products | ||
| infected | ||
| infestation | ||
| infested | ||
| infra red | ||
| ingredient | ||
| initial freezing temperature (initial freezing point) | ||
| initial quality (intrinsic quality) | ||
| ink bag parasite | ||
| inosine | ||
| inosine monophosphate (IMP) | ||
| in-plant chlorination | ||
| in-rigor muscle | ||
| insect infestation | ||
| inspection | ||
| insulation | ||
| integrated quality assurance | ||
| interleaving (as in frozen fillet pack) | ||
| international trade | ||
| intrinsic composition | ||
| intrinsic quality | ||
| intrinsic quality factors | ||
| iodine value (iodine number) (as in degree of unsaturation of fat) | ||
| iodoform odour | ||
| iodophors | ||
| IQF (individual quick freezing, individually quick frozen) | ||
| iron | ||
| irradiation | ||
| irridescence | ||
| isoelectric focusing (IEF) | ||
| isoenzyme | ||
| isohalic | ||
| ivermectin | ||
| jacketed cold store | ||
| jacketed fishroom | ||
| J-cut fillet | ||
| J-cuts (of fillets) | ||
| J-cutting (of fillet) | ||
| jellied meat, milky condition (as in tuna) | ||
| jelly condition | ||
| judge (assessor) | ||
| kaempferol | ||
| Kalbfisch (hot smoked shark, Germany) | ||
| kamaboko | ||
| kazunoko (salted whole roe) | ||
| keeping quality (storage life) | ||
| keeping time (storage life ) | ||
| kench curing | ||
| kerosene odour, flavour | ||
| kerosene spill | ||
| ketjap-ikan (fermented fish product) | ||
| kidney blood | ||
| kidney tissue | ||
| Kielersprotten (hot smoked sprat, Germany) | ||
| killing (slaughtering) | ||
| killing methods | ||
| kiln (as in smoking) | ||
| kipper | ||
| kipper dye | ||
| kipper pâté | ||
| kippering | ||
| Kjeldahl method | ||
| Kjeldahl nitrogen | ||
| Klebsiella | ||
| klippfisk (klipfish) | ||
| klondyking (cooling fish in ice/salt mixture) | ||
| klondyking (transshipping fish at sea) | ||
| kombu | ||
| kroepoek (expanded snack with fish or shellfish content, Malaysian) | ||
| Kudoa spp. | ||
| K-value | ||
| labelling | ||
| lacquer (as in can) | ||
| lactate | ||
| lactic acid | ||
| lactic acid bacteria | ||
| Lactobacillus | ||
| lag time (as in bacterial growth) | ||
| laminated block | ||
| landing | ||
| latent heat | ||
| laver | ||
| leaching (of compounds from flesh) | ||
| lead | ||
| leaker spoilage (canned food) | ||
| lean fish | ||
| Lernaecera spp. | ||
| light (white) meat or muscle | ||
| light box | ||
| light cure | ||
| light fuel oil spill | ||
| lightly preserved product | ||
| lipase | ||
| lipid class composition | ||
| lipid composition | ||
| lipid hydrolysis | ||
| lipid oxidation | ||
| lipids | ||
| lipolysis | ||
| lipoxygenase | ||
| liquefaction | ||
| liquefied fish products | ||
| liquid carbon dioxide freezer | ||
| liquid freon freezer | ||
| liquid holding capacity | ||
| liquid nitrogen | ||
| liquid nitrogen freezer | ||
| liquid smoke | ||
| Listeria monocytogenes | ||
| Listeria spp. | ||
| listeriosis | ||
| live shipment | ||
| live storage | ||
| live transport | ||
| liver fluke | ||
| liver oil | ||
| load line (as in frozen food display cabinet) | ||
| locks (lox) (cold smoked salmon product, USA) | ||
| loin (as in tuna) | ||
| London cut (a type of split haddock) | ||
| London kiln | ||
| long gut | ||
| looseneck (droptail) (as in cooked lobster) | ||
| low acid (canned food) | ||
| low temperature (LT) meals (as in fish meal production) | ||
| lox (locks) (cold smoked salmon product, USA) | ||
| lug | ||
| lug bone | ||
| lug flap | ||
| lumper | ||
| lung fluke | ||
| lysine | ||
| lysozyme | ||
| maasbanker | ||
| magnesium ammonium phosphate (struvite) | ||
| Maillard reaction | ||
| maitotoxin | ||
| malodorous | ||
| malondialdehyde (malonaldehyde) | ||
| manganese | ||
| MAP (modified atmosphere packaging) | ||
| mariculture | ||
| marinade | ||
| marinating | ||
| marine resources | ||
| marinebeef | ||
| market | ||
| market development | ||
| market trends | ||
| masmin (heavily smoked, fully-dried, tuna meat) | ||
| mass spectrometry | ||
| master carton (outer) | ||
| matje cure | ||
| matt ( as without gloss on cut surface of fillet)) | ||
| maturation (as in pickling) | ||
| maturing (ripening, maturation) (as in salt or acid pickling) | ||
| maturity (as of stage of sexual development) | ||
| maximum residue limit | ||
| meal | ||
| meal production | ||
| meat (edible part) | ||
| meat bone separator | ||
| mechanical briner | ||
| mechanical kiln | ||
| mechanically recovered meat (MRM) | ||
| mechanically recovered fish flesh | ||
| medium fuel oil spill | ||
| mehiawah ( Middle East fish sauce) | ||
| melanin | ||
| melanosis | ||
| meltwater (as in melting ice) | ||
| mercaptan | ||
| mercury | ||
| mesophiles | ||
| mesophilic bacteria | ||
| metabisulphite | ||
| Metagonimus yokogawai | ||
| methionine | ||
| methyl mercury | ||
| metmyoglobin | ||
| Metorchis conjunctus | ||
| microbial hazard | ||
| microbiological count | ||
| microbiological hazard | ||
| microbiological limits | ||
| microbiological modelling | ||
| microbiological quality (sanitary quality) | ||
| microcystin | ||
| microflora | ||
| micronutrient | ||
| microorganism | ||
| microwave cooking | ||
| microwave drying | ||
| microwave processing | ||
| microwave thawing | ||
| mild cure | ||
| mild processing technology | ||
| mild smoked | ||
| mild smoking | ||
| milkiness (as of liquefied fish flesh after protozoan parasite infection) | ||
| milky condition, jellied meat (as in tuna) | ||
| milt (soft roe) | ||
| mince block (minced fish block) | ||
| minced fish (minced fish meat, minced meat, fish mince, mince) | ||
| mineral (as in inorganic constituents of tissue) | ||
| minimal processing | ||
| modelling (as in simulation of process) | ||
| modified atmosphere packaging (MAP) | ||
| modori effect | ||
| moisture | ||
| moisture content | ||
| monitoring | ||
| monoenoic (monounsaturated) fatty acid | ||
| monoglyceride | ||
| moribund | ||
| Most Probable Number (MPN) | ||
| mould (as in micoorganism) | ||
| mould (as in production of frozen fillet blocks) | ||
| mouse bioassay | ||
| MRM (mechanically recovered meat) | ||
| muddy / earthy odours / flavours | ||
| multi-dimensional scaling | ||
| multi-pass freezer | ||
| muscle structure | ||
| mushy texture | ||
| musty odour | ||
| myocomma | ||
| myofibril | ||
| myofibrillar protein | ||
| myoglobin | ||
| myosin | ||
| myotome | ||
| myxosporidea | ||
| naked (as in uncoated product) | ||
| nam-pla (fermented fish product) | ||
| Nanophytes salmincola | ||
| nape | ||
| nape bone (collar bone) | ||
| near infrared | ||
| nematodes | ||
| neriseihin | ||
| net shaker | ||
| neurotoxic shellfish poisoning (NSP) | ||
| neurotoxin | ||
| nisin | ||
| nitrite | ||
| nitrogen content | ||
| nitrogen factor | ||
| nitrogen freezer | ||
| nitrogenous bases | ||
| nitrogenous extractives | ||
| NMR (nuclear magnetic resonance) | ||
| nobbed fish | ||
| nobbing | ||
| nodularin | ||
| nomenclature | ||
| non-enzymic browning | ||
| non-food products | ||
| non-protein nitrogen | ||
| non-returnable fish boxes | ||
| non-thermal processing | ||
| norbixin (bixin, bixine, annatto, anatto) | ||
| North kiln | ||
| Norwalk-like virus | ||
| novel products | ||
| novel proteins | ||
| novel technology | ||
| n-series (polyunsaturated fatty acids) | ||
| NSP (neurotoxic shellfish poisoning) | ||
| nuclear magnetic resonance (NMR) | ||
| nucleic acid | ||
| nucleotide degradation | ||
| nucleotides | ||
| nuoc-mam (fermented fish product) | ||
| nutraceuticals | ||
| nutritional condition (of fish at capture) | ||
| nutritional information (as in food labelling) | ||
| nutritive value (nutritional value) (of food to consumer) | ||
| objective test | ||
| odour | ||
| offal | ||
| off-flavour | ||
| off-odour | ||
| ohmic heating | ||
| oil (as in fish oil, fish liver oil, or crude oil) | ||
| oil pollution | ||
| oil spill | ||
| oil taint | ||
| okadaic acid | ||
| omega-3 : omega-6 ratio (w-3 : w-6 ratio) | ||
| omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids | ||
| onboard handling | ||
| onboard processing | ||
| on-line measurement | ||
| opacity | ||
| opalescent | ||
| operating characteristics (OC) curve | ||
| opisthorchiasis | ||
| Opisthorchis sinensis | ||
| organic acid | ||
| organism | ||
| organoleptic properties | ||
| ornamental products | ||
| orthophosphate | ||
| outer (master carton) | ||
| out-grade | ||
| over-exploitation | ||
| overfilling (as in canning) | ||
| over-pressured retorting | ||
| overwrap | ||
| own check (as in HACCP) | ||
| oxidation | ||
| oxidative rancidity | ||
| oxyhaemoglobin | ||
| oxymyoglobin | ||
| oxytetracycline | ||
| ozone (in sanitation) | ||
| P ratio (TMA/TVB x 100) | ||
| pack collapse (as in gas packed products) | ||
| packaging | ||
| packaging materials | ||
| PAH (polycyclic aromatic hydrocarbon) | ||
| paired comparison test (as in sensory assessment) | ||
| palatability | ||
| palytoxin | ||
| panellist (of a sensory assessment panel) | ||
| papain | ||
| paraffin oil spill | ||
| Paragonimus spp. | ||
| paralytic shellfish poisoning (PSP) | ||
| paramyosin | ||
| parasite | ||
| partial freezing | ||
| partly dried fish | ||
| pascalisation | ||
| pasteurisation | ||
| pasteurised | ||
| pathogen | ||
| pathogenic microorganisms | ||
| patis (fermented fish sauce) | ||
| PCB (polychlorinated biphenyl) | ||
| PCBs and dioxins | ||
| PCR (polymerase chain reaction) methods | ||
| pearl essence | ||
| pectenotoxins | ||
| peeling | ||
| pelagic fish | ||
| pellicle | ||
| penetration test (as in texture measurement) | ||
| Penicillium glaucum | ||
| pepsin | ||
| pepsin digestibility test (as applied to fish meal) | ||
| peptide | ||
| PER (protein efficiency ratio) | ||
| perforated drum (as in deboning machine) | ||
| peritoneum (belly wall lining) | ||
| peroxide value (PV) | ||
| personal hygiene | ||
| pesticide residues | ||
| pests (vermin) (as in food processing premises) | ||
| petrol spill | ||
| petroleum odour or flavour (diesel odour or flavour) | ||
| petroleum product spill | ||
| Pfiesteria toxin | ||
| pH | ||
| phage (bacteriophage) | ||
| pharmaceuticals | ||
| phenolic taint | ||
| phenols | ||
| Phocanema decipiens (former name for Pseudoterranova decipiens) | ||
| phosphate | ||
| phosphate crystals (powdery dihydrate) | ||
| phospholipase | ||
| phospholipid | ||
| phosphorus | ||
| Photobacterium phosphoreum | ||
| photo-oxidation | ||
| phycocolloid | ||
| phycotoxin | ||
| physical properties | ||
| physical spoilage | ||
| picked meat (as in crustacean meat removed from shell) | ||
| pickle | ||
| pickling (pickle curing) | ||
| pigmentation | ||
| pin bone | ||
| pin bone trimmings | ||
| pindang (salt boiled fish) | ||
| pink (as in salted fish, or in smoked fish) | ||
| pink patches (as in canning) | ||
| pisciculture | ||
| plastic box (as in fish box) | ||
| plastic can | ||
| plate freezing | ||
| plate freezer | ||
| plate ice | ||
| platyhelminths | ||
| Pleistophora typicalis | ||
| Plesiomonas shigelloides | ||
| poke (belly cavity of fish) | ||
| pollutant | ||
| polluted | ||
| polluter | ||
| pollution | ||
| polychlorinated biphenyl (PCB) | ||
| polycyclic aromatic hydrocarbon (PAH) | ||
| polyenoic fatty acid | ||
| polyhydroxyalkanoate | ||
| polymerase chain reaction (PCR) | ||
| polyphenol | ||
| polyphenol oxidase | ||
| polyphosphate | ||
| polyphosphating | ||
| polysaccharide | ||
| polystyrene fish box | ||
| polyunsaturated (as of fat, lipid, fatty acid, etc.) | ||
| polyunsaturated fatty acid (PUFA) | ||
| Porracaecum decipiens (former name for Pseudoterranova decipiens) | ||
| port landing facilities | ||
| portion | ||
| portioning | ||
| post-harvest loss | ||
| post-harvest pigmentation | ||
| post-process contamination | ||
| post-rigor muscle | ||
| potable water | ||
| potted fish | ||
| pound board | ||
| powder ice (snow ice) | ||
| practical storage life | ||
| prahoc (fermented fish paste) | ||
| pre-chilling (pre-cooling) | ||
| predictive microbiology | ||
| predictive modelling (of process or bacterial growth) | ||
| pre-packaging | ||
| pre-packed fish | ||
| prerequisite programmes (PRPs; as in HACCP) | ||
| pre-rigor muscle | ||
| presentation (as in product) | ||
| preservation | ||
| preservative | ||
| preserved products | ||
| press liquor | ||
| presscake | ||
| pressure pasteurisation | ||
| primary processing | ||
| primary products | ||
| prime (as in best of a quality attribute) | ||
| prion | ||
| probiotic | ||
| process automation | ||
| process chain | ||
| process control | ||
| process design | ||
| process line | ||
| process value (as in thermal processing) | ||
| process water quality | ||
| processed products | ||
| processing | ||
| processing equipment | ||
| processing methods | ||
| processing onboard | ||
| processing plant | ||
| processing specification | ||
| processing sytems | ||
| processing waste | ||
| processors end (as in canning) | ||
| product attributes | ||
| product concept | ||
| product description | ||
| product development | ||
| product innovation | ||
| product labelling | ||
| product modelling | ||
| product quality | ||
| product safety | ||
| product specification | ||
| production line | ||
| pro-oxidant | ||
| pro-oxidation | ||
| propionic acid | ||
| protamine | ||
| protease | ||
| protective clothing | ||
| protective packaging | ||
| protein | ||
| protein aggregation | ||
| protein content | ||
| protein efficiency ratio (PER) | ||
| protein extractability test | ||
| protein hydrolysate | ||
| protein solubility test | ||
| proteinase | ||
| protein-lipid browning | ||
| proteolysis | ||
| proteolytic enzyme | ||
| protozoan parasite | ||
| proximate analysis | ||
| proximate composition | ||
| Pseudomonas spp. | ||
| Pseudoterranova decipiens | ||
| PSP (paralytic shellfish poisoning) | ||
| psychrophiles | ||
| psychrophilic or psychrotrophic bacteria | ||
| public health | ||
| PUFA (polyunsaturated fatty acid) | ||
| puffer (globefish) fish poisoning (puffer poisoning, tetrodontin poisoning) | ||
| pulsed electric field | ||
| puncture test (as in measurement of texture) | ||
| purging (of shellfish) | ||
| purification (of shellfish) | ||
| purification system | ||
| putrescine | ||
| putty fish (plural) (as in salted fish) | ||
| PV (peroxide value) | ||
| pyloric caeca | ||
| pyrophosphate (sodium acid pyrophosphate) | ||
| QIM (Quality Index Method) | ||
| quality | ||
| quality assessment | ||
| quality assurance | ||
| quality attribute | ||
| quality audit | ||
| quality chain | ||
| quality change | ||
| quality control | ||
| quality cost model | ||
| quality determination (quality assessment) | ||
| quality evaluation (quality assessment) | ||
| quality factor (quality attribute) | ||
| quality grading | ||
| quality index | ||
| quality labelling | ||
| quality loss | ||
| quality management | ||
| quality mark | ||
| quality parameter | ||
| Quality Index Method (QIM) | ||
| quantitative descriptive analysis (as in sensory analysis) | ||
| quick freezing | ||
| radappertization | ||
| radicidation | ||
| radioactivity | ||
| radionuclide | ||
| radurisation | ||
| rakefisk (fermented trout product) | ||
| rancid | ||
| rancidity | ||
| rapid freezing | ||
| rapid methods | ||
| rating (as in sensory assessment) | ||
| raw (uncooked, unprocessed) | ||
| raw odour (as in sensory assessment) | ||
| ready-to-eat product | ||
| recall (of product) | ||
| recovered fish flesh (recovered flesh, recovered fish) | ||
| red halophilic bacteria | ||
| red herring (hard smoked herring) | ||
| red muscle (dark muscle) | ||
| red tide | ||
| red whelk poisoning (tetramine poisoning) | ||
| refiner (strainer) | ||
| refractive index | ||
| refreezing | ||
| refrigerant (freezant) | ||
| refrigerated sea water (RSW) | ||
| refrigerated transport | ||
| refrigerating capacity (refrigeration capacity) | ||
| refrigeration system | ||
| regulations | ||
| regulatory standards | ||
| relative humidity (rh) | ||
| relative spoilage rate | ||
| resealable pouch | ||
| residue (as of pesticides and/or veterinary products in tissues) | ||
| resource | ||
| response surface methodology | ||
| restructured product | ||
| retail | ||
| retexturing | ||
| retort | ||
| retort basket | ||
| retortable pouch | ||
| retorting | ||
| rh | ||
| rheology | ||
| ribbon blender | ||
| ribbon ice | ||
| ribonucleic acid (RNA) | ||
| rigor (not American spelling of 'rigour') | ||
| rigor mortis (rigor) | ||
| ripening (as in salt or acid pickling) | ||
| risk analysis | ||
| risk assessment | ||
| riving (hanging small fish for smoking) | ||
| RNA (ribonucleic acid) | ||
| RNA-probe | ||
| roe (hard roe) | ||
| roe (soft roe) | ||
| rollmops | ||
| ropy brine | ||
| rotavirus | ||
| rough fish (trash fish) (as in low value as food) | ||
| round-cut (as in heading) | ||
| roundfish (describes cross section of fish as opposed to flatfish) | ||
| roundfish (rounder) (as in whole ungutted fish) | ||
| roundworm | ||
| RSW (refrigerated sea water) | ||
| rubberiness | ||
| rusting (browning) | ||
| safety | ||
| salimeter (salinometer) | ||
| Salmonella spp. | ||
| salt | ||
| salt penetration | ||
| salt solubility (of protein) | ||
| salt concentration (as in the water phase of the product) | ||
| salt content (on a product weight basis) | ||
| salt curing | ||
| salt-boiled fish | ||
| salted and dried (salted dried; dried salt; dried salted) | ||
| saltiness | ||
| salting | ||
| sample | ||
| sample size | ||
| sampling | ||
| sampling plan | ||
| sand vein | ||
| sanitary quality (microbiological quality) | ||
| sanitation | ||
| sanitation log | ||
| sanitation standard operating procedures (SSOPs) | ||
| sanitised (sterilised) | ||
| sanitiser (steriliser) | ||
| sarcolemma | ||
| sarcoplasmic protein | ||
| Sarcotaces arcticus | ||
| sashimi | ||
| saturated (as of lipid, fat or fatty acid) | ||
| saturated brine | ||
| saturation vapour pressure | ||
| sawdust (as in smoking kiln) | ||
| saxitoxin | ||
| scalding | ||
| scale ice (slice ice) | ||
| scales (as in fish skin) | ||
| scales (as in measuring weight) | ||
| scales (as in sensory evaluation) | ||
| scampi | ||
| scombrotoxicosis, scombroid poisoning, scombroid fish poisoning (SFP), scombrotoxin poisoning | ||
| scombrotoxin | ||
| scorched (as in canned fish) | ||
| score (as in sensory assessment) | ||
| score sheet (as in sensory assessment) | ||
| scoring (as in cuts made in the skin of fish before salting) | ||
| scoring (as in sensory assessment) | ||
| scum | ||
| sea frozen (frozen-at-sea) | ||
| sea lice | ||
| seafood | ||
| seafood hazard | ||
| seafood-related illness | ||
| seal worm | ||
| seam damage | ||
| seam integrity | ||
| seam teardown (as in can inspection) | ||
| seaming (as in canning) | ||
| seasonal variation (as of product or species) | ||
| seawater ice | ||
| seaweed | ||
| seaweed flavour | ||
| seaweed flour (semi-refined carrageenan) | ||
| secondary metabolites | ||
| secondary processing | ||
| secondary products | ||
| Seelachs (substitute for smoked salmon, Germany) | ||
| selenium | ||
| self digestion (autolysis) | ||
| sell-by date (display-until date) | ||
| semi-preserved products (semipreserves) | ||
| sensometric analysis (as in anaysis of sensory data) | ||
| sensory method | ||
| sensory properties | ||
| sensory analysis (sensory evaluation, sensory assessment) | ||
| sensory panel | ||
| sequestrant | ||
| series flow freezer | ||
| sex | ||
| sharp freezing | ||
| shatterpack (as in frozen block of interleaved fillets) | ||
| shelf life (storage life) | ||
| shelfing | ||
| shell waste | ||
| shellfish | ||
| shellfish allergy | ||
| shellfish growing waters | ||
| shellfish poisoning | ||
| shellfish purification | ||
| shellfish toxins | ||
| shelling | ||
| Shewanella putrefaciens | ||
| Shewart control chart | ||
| Shigella spp. | ||
| shigellosis | ||
| shoulder (as behind head of fish) | ||
| shoulder bone | ||
| shrimp | ||
| shrimp count | ||
| shrinkage (as in rigor) | ||
| shucked | ||
| shucked meat | ||
| shucking | ||
| side (single fillet, especially of salmon) | ||
| side seam (as in can) | ||
| side seam defect | ||
| silage (ensilage) | ||
| silent cutter | ||
| single fillet | ||
| size | ||
| skatole | ||
| skewer (as used in smoking kiln) | ||
| skin | ||
| skinless (skinned) | ||
| skinning | ||
| slacked fish (thawed fish) | ||
| slice ice (scale ice) | ||
| slicing | ||
| slime (as forms on the surface of spoiling salted white fish) | ||
| slime (as on the surface of fish) | ||
| slink (as in white fish with jelly-like flesh) | ||
| slink (spent fish) | ||
| slow freezing | ||
| slow twitch muscle | ||
| slurry ice | ||
| slush ice | ||
| small ice | ||
| small round viruses (SRVs) | ||
| smoke (wood smoke) (as in smoking kiln) | ||
| smoke density | ||
| smoke density meter (smokemeter) | ||
| smoke dip | ||
| smoke flavour | ||
| smoke generator (automatic smoke generator or producer) | ||
| smoke producer (firebox) | ||
| smoke solution | ||
| smoked fish | ||
| smokehouse (smoking kiln) | ||
| smokemeter (smoke density meter) | ||
| smokies | ||
| smoking | ||
| smoking kiln | ||
| smoking time | ||
| snap freezing | ||
| snow ice (powder ice) | ||
| sodium acid pyrophosphate | ||
| sodium chloride | ||
| sodium hexa-metaphosphate | ||
| sodium hypochlorite | ||
| sodium metabisulphite | ||
| sodium nitrite | ||
| sodium tripolyphosphate | ||
| soft roe | ||
| soft swell (as in canning) | ||
| softwood (as in smoking) | ||
| solar drying | ||
| soluble nitrogen compounds | ||
| sorbate | ||
| sorbic acid | ||
| sorbitol | ||
| sorption isotherm | ||
| sorting | ||
| source | ||
| sous vide (processing) | ||
| spawning | ||
| SPC (standard plate count) | ||
| speat (speight, spit) (as used in smoking kiln) | ||
| speciation (as in chemical form of an element) | ||
| species | ||
| species authenticity | ||
| species identification | ||
| specific heat capacity | ||
| specific spoilage organism (SSP) | ||
| specification | ||
| speight (speat, spit) (as used in smoking kiln) | ||
| spent fish | ||
| spill (as in pollution) | ||
| spilled oil | ||
| spiral freezer | ||
| Spiratella helicina | ||
| Spiratella retroversa | ||
| spit (speat, speight) (as used in smoking kiln) | ||
| split fish | ||
| splitting | ||
| spoilage | ||
| spoilage bacteria | ||
| spoilage organisms | ||
| spoiled | ||
| spoiling | ||
| spore | ||
| Sporendomena spp. | ||
| spray freezing | ||
| spray thawer | ||
| spray freezer | ||
| spray thawing | ||
| springer (as in canning) | ||
| springiness (as in texture of fish flesh) | ||
| squalene | ||
| squeezing belt (as in deboner) | ||
| SRV (small round virus) | ||
| stack (as in salting) | ||
| stack burn (in canning) | ||
| stale fish flavour | ||
| standard (as in regulatory specification) | ||
| standard (herring horse, horse, dripper) | ||
| standard plate count (SPC) | ||
| staphylococcal poisoning | ||
| staphylococci | ||
| Staphylococcus aureus | ||
| starvation (as in live-holding of fish) | ||
| steak | ||
| steam retorting | ||
| sterile | ||
| sterilisation | ||
| steriliser | ||
| sterilising agent | ||
| sterility | ||
| sterility testing | ||
| sterol | ||
| stickwater | ||
| stinker (as in bilgy fish) | ||
| stinker (as in fish described as blackberry, diesel, weedy) | ||
| stockfish | ||
| storage | ||
| storage life (keeping time, keeping quality, shelf like, storage time) | ||
| storage time | ||
| stowage | ||
| straight-cut (as in heading) | ||
| Streptococcus pyrogenes | ||
| stress (induced in fish and shellfish) | ||
| struvite (calcium or magnesium ammonium phosphate) | ||
| subjective test (as in assessment of like or dislike) | ||
| substitution (of species in a product) | ||
| succulence | ||
| sugar salted | ||
| sulphite | ||
| sulphur dioxide | ||
| superchilling (partial freezing) | ||
| supply chain | ||
| supply chain management | ||
| surimi | ||
| surimi process | ||
| surimi-based products | ||
| surstromming (fermented herring product) | ||
| surveillance | ||
| sushi | ||
| sweating (as in smoked fish) | ||
| syneresis (as in spontaneous separation of liquid from a gel) | ||
| tail (as in abdomen of edible crustacean) | ||
| tail-off | ||
| tail-on | ||
| taint | ||
| tainted | ||
| tainting | ||
| tainting threshold | ||
| tall kiln | ||
| tapeworm (Grillotia erinaceus) | ||
| tar (as in smoking kiln) | ||
| tartaric acid | ||
| taste | ||
| taste panel | ||
| taste threshold | ||
| tasteless smoke (carbon monoxide) | ||
| taurine | ||
| TBA (thiobarbituric acid) | ||
| TBARS (thiobarbituric acid reactive substances) | ||
| technology transfer | ||
| temperature | ||
| temperature control | ||
| temperature cycling | ||
| temperature log | ||
| temperature measurement | ||
| temperature modelling | ||
| temperature monitoring | ||
| temperature treatment | ||
| tempering | ||
| tempura batter | ||
| tenter (tenterstick) (as used in smoking kiln) | ||
| tenterhook (hook on tenter) | ||
| tentering | ||
| tenterstick (tenter) (as in smoking kiln) | ||
| tetracycline | ||
| tetramine poisoning (red whelk poisoning) | ||
| tetrodontin poisoning (puffer fish poisoning) | ||
| tetrodotoxin (TTX) | ||
| texture | ||
| texture measurement | ||
| texture profile analysis | ||
| texture terms | ||
| texture profile | ||
| thaw drip | ||
| thaw rigor | ||
| thawing | ||
| thawing time | ||
| thermal processing | ||
| thermal reduction time D | ||
| thermal stability (of protein) | ||
| thermal arrest | ||
| thermal centre | ||
| thermal conductivity | ||
| thermal process | ||
| thermal process lethality | ||
| thermocouple | ||
| thermophile | ||
| thermophilic | ||
| thermophilic spoilage | ||
| thermostat | ||
| thiobarbituric acid (TBA) value | ||
| thiobarbituric acid reactive substances (TBARS) | ||
| three-alternative forced choice test, 3-AFC test (as in sensory assessment) | ||
| tidbits (fermented herring product) | ||
| time-temperature function integrator | ||
| time-temperature monitor (TTM) | ||
| tin | ||
| TMA (trimethylamine) | ||
| TMAO (trimethylamine oxide) | ||
| toluene | ||
| Torry freezer | ||
| Torry kiln | ||
| Torry scale (sensory evaluation) | ||
| Torrymeter (GR Torrymeter) | ||
| total volatile base nitrogen (TVBN), or total volatile nitrogen (TVN), or total base nitrogen | ||
| total volatile nitrogen (TVN) (total volatile base nitrogen) | ||
| total viable count (TVC) | ||
| total volatile bases (TVB) | ||
| toughness (as in texture of fish flesh) | ||
| toxic algae | ||
| toxigenic | ||
| toxin | ||
| trace elements | ||
| traceability | ||
| trade | ||
| trading standards | ||
| traditional kiln | ||
| traditional product | ||
| training | ||
| transesterification (of fish oils) | ||
| transglutaminase | ||
| translucent (of fish flesh) | ||
| transport | ||
| transshipment | ||
| transshipping | ||
| trash fish | ||
| trassi (fermented shrimp paste) | ||
| trawling time | ||
| trematode (fluke) | ||
| triacyglycerol | ||
| triacyl glyceride | ||
| triangle test (as in sensory assessment) | ||
| triangular test (triangle test) | ||
| tributyl tin | ||
| triglyceride (triacyglyceride) | ||
| trimethylamine (TMA) | ||
| trimethylamine oxide (TMAO) | ||
| tripolyphosphate | ||
| tropomyosin | ||
| troponin | ||
| truck freezer | ||
| true digestibility (as in animal feeding tests) | ||
| tryptophan | ||
| TTX (tetrodotoxin) | ||
| tube ice | ||
| tunnel freezer | ||
| TVB (total volatile bases) | ||
| TVBN (total volatile base nitrogen) | ||
| TVC (total viable count) | ||
| typhoid fever | ||
| tyrosine | ||
| ultra high pressure treatment of shellfish | ||
| ultra violet | ||
| unacceptable (as of fish quality) | ||
| underexploitation | ||
| underprocessed | ||
| under-used resources | ||
| underutilised species | ||
| underweight | ||
| undeveined | ||
| unfit (condemned) (as for human consumption) | ||
| ungutted | ||
| uniformity count (shrimp) | ||
| unloading | ||
| unsaturated (as of lipid, fat or fatty acid) | ||
| upgrading | ||
| uptake (as of contaminant) | ||
| urea | ||
| use-by date (best-before date) (as in food labelling) | ||
| utilisation | ||
| vacuum pack | ||
| vacuum packaging | ||
| vacuum seaming | ||
| vacuum skin packaging | ||
| vacuum dried salt | ||
| vacuum drying | ||
| vacuum thawing | ||
| valorisation | ||
| value-added | ||
| vapour barrier (vapour seal) | ||
| vapour pressure | ||
| vapour seal (vapour barrier) | ||
| variability | ||
| V-cut fillet | ||
| V-cut heading machine | ||
| V-cuts (of fillets) | ||
| V-cutting (of fillet) | ||
| vein (gut, hind gut, intestine, weed) (of crustacea) | ||
| vent (as in anal opening) | ||
| venting (as in canning) | ||
| vero cytotoxic | ||
| vero cytotoxigenic | ||
| vero cytotoxin | ||
| vertical plate freezer | ||
| vertical smokehouse | ||
| veterinary drug residues | ||
| Vibrio cholerae | ||
| Vibrio parahaemolyticus | ||
| Vibrio spp. | ||
| Vibrio vulnificus | ||
| viral contamination | ||
| viral indicator | ||
| virus | ||
| viscera | ||
| visual checks | ||
| vitamin | ||
| vivier transport | ||
| void (as in frozen fish fillet block) | ||
| volatile acids (organic acids produced during spoilage) | ||
| volatile amines (TVN) | ||
| volatile bases (odorous organic bases produced during spoilage) | ||
| volatile hydrocarbons | ||
| volatile reducing substances (as in spoilage) | ||
| volatiles (gaseous compounds contributing to odour and flavour of fish) | ||
| w (omega)-3 fatty acids, w (omega)-6 fatty acids | ||
| wakame | ||
| wash water | ||
| washer system | ||
| washing | ||
| waste | ||
| waste disposal | ||
| waste management | ||
| waste recovery | ||
| waste reduction | ||
| waste stabilisation | ||
| waste upgrading | ||
| waste water | ||
| waste water treatment | ||
| water / fat relationship | ||
| water economy | ||
| water holding capacity | ||
| water phase | ||
| water phase (as basis for salt concentration of the product) | ||
| water phase salt concentration | ||
| water quality | ||
| water soluble protein | ||
| water usage | ||
| water activity (aw) | ||
| water content | ||
| water thawing | ||
| wax ester | ||
| weed (vein) | ||
| weedy cod (blackberry cod) | ||
| weedy odour | ||
| weighing | ||
| weight loss | ||
| welfare (as in aquaculture and harvesting of fish) | ||
| wet fish (unfrozen fish, especially chilled fish) | ||
| wet salt curing | ||
| wet salting | ||
| wet stack (as in salting) | ||
| whale worm (cetacean worm, herring worm) | ||
| white (light) muscle or meat | ||
| white fish | ||
| white fish meal | ||
| white naped (as in split salted white fish with black belly lining removed) | ||
| white spot (as in dried salted whitefish) | ||
| white spot (as in shrimp and prawns) | ||
| white spot syndrome virus (shrimp) | ||
| white-fleshed fish | ||
| whole fish (as in gutted or ungutted fish as opposed to fillets) | ||
| whole fish (as in intact ungutted fish) | ||
| whole meal (full meal) (as in fish meal) | ||
| wholesome (safe to eat) | ||
| Wij's test (iodine value) | ||
| wild fish | ||
| wing (as in flap of fillet) | ||
| wing (as in skate) | ||
| winterised (as in processing of fish oil) | ||
| wood chips (wood shavings) (as in smoking kiln) | ||
| wood shavings | ||
| wood smoke (as in smoking kiln) | ||
| worm (cod worm, herring worm, etc.) | ||
| xanthan | ||
| xanthine | ||
| xenobiotic | ||
| xylene | ||
| yeasts | ||
| yellow fish (especially cold smoked white fish) | ||
| yellow head syndrome virus (shrimp) | ||
| yellow spot (as in cuttlefish) | ||
| Yersinia enterocolitica | ||
| yessotoxin | ||
| yield | ||
| zeaxanthin | ||
| zinc | ||
| zoonosis | ||
| zoonotic parasites |