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Fish hydrolysate, in its simplest form, is ground up fish transformed into a liquid phase, where the cleavage of molecular bonds occurs through various biological processes. Raw material choice; either whole fish or by-products, depends on the commercial sources of the fish. In some cases, the fillet portions are removed for human consumption ...
Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products.
A metaphase cell positive for the bcr/abl rearrangement (associated with chronic myelogenous leukemia) using FISH. The chromosomes can be seen in blue. The chromosome that is labeled with green and red spots (upper left) is the one where the rearrangement is present. Fluorescence in situ hybridization ( FISH) is a molecular cytogenetic ...
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 smoking.
Food irradiation. The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968. Food irradiation (sometimes radurization or radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or ...
Trawling is an industrial method of fishing that involves pulling a fishing net, which is heavily weighted to keep it on the seafloor, through the water behind one or more boats. The net used for trawling is called a trawl. This principle requires netting bags which are towed through water to catch different species of fishes or sometimes ...
Fischer–Tropsch process. The Fischer–Tropsch process (FT) is a collection of chemical reactions that converts a mixture of carbon monoxide and hydrogen, known as syngas, into liquid hydrocarbons. These reactions occur in the presence of metal catalysts, typically at temperatures of 150–300 °C (302–572 °F) and pressures of one to ...
Sequestrant. A sequestrant is a food additive which improves the quality and stability of foods. [ 1] A sequestrant forms chelate complexes with polyvalent metal ions, especially copper, iron and nickel. This can prevent the oxidation of the fats in the food. Sequestrants are therefore a type of preservative .