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The purpose of using RNA FISH is to detect target mRNA transcripts in cells, tissue sections, or even whole-mounts. [10] The process is done in 3 main procedures: tissue preparation (pre-hybridization), hybridization, and washing (post-hybridization). The tissue preparation starts by collecting the appropriate tissue sections to perform RNA FISH.
This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
hybridization. Chromogenic in situ hybridization (CISH) is a cytogenetic technique that combines the chromogenic signal detection method of immunohistochemistry (IHC) techniques with in situ hybridization. [1][2] It was developed around the year 2000 as an alternative to fluorescence in situ hybridization (FISH) for detection of HER-2/neu ...
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.
Sample Ishikawa diagram shows the causes contributing to problem. The defect, or the problem to be solved, [1] is shown as the fish's head, facing to the right, with the causes extending to the left as fishbones; the ribs branch off the backbone for major causes, with sub-branches for root-causes, to as many levels as required.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Cuttlefish and squid may also dried this way [4] The amount of drying can vary. In the labtingaw variant, the drying period only lasts a few hours, allowing the fish to retain some moisture and texture. [5] In the lamayo variant, the fish isn't dried at all, but simply marinated in vinegar, garlic and spices. [6] Dried squid
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...