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A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
D-value (microbiology) In microbiology, in the context of a sterilization procedure, the D-value or decimal reduction time (or decimal reduction dose) is the time (or dose of an antimicrobial drug) required, at a given condition (e.g. temperature) or set of conditions, to achieve a one- log reduction, that is, to kill 90% of relevant ...
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
For numbers with a base-2 exponent part of 0, i.e. numbers with an absolute value higher than or equal to 1 but lower than 2, an ULP is exactly 2 −23 or about 10 −7 in single precision, and exactly 2 −53 or about 10 −16 in double precision. The mandated behavior of IEEE-compliant hardware is that the result be within one-half of a ULP.
The D-value at an unknown temperature can be calculated knowing the D-value at a given temperature provided the Z-value is known. The target of reduction in canning is the 12- D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12 .
The z-value is a measure of the change of the D-value with varying temperature, and is a simplified version of an Arrhenius equation and it is equivalent to z=2.303 RT T ref /E. [2] The z-value of an organism in a particular medium is the temperature change required for the D-value to change by a factor of ten, or put another way, the ...
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [ 1][ 2] Ancient methods of preserving fish included drying, salting, pickling and ...
t. e. Aquaculture (less commonly spelled aquiculture[ 1] ), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lotus ). Aquaculture involves cultivating freshwater, brackish water, and saltwater populations ...