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Torry Freshness
The Torry Freshness Score is a systematic scoring system, originating in the UK, for the freshness of fish, based on an objective sensory assessment method. The tester(s) will smell the fish gill odour to assess the state of freshness. Fish are ranked on a numeric scale from 0 to 10. 10 is the highest score for newly-caught fish, 7 is in the neutral range, 6 is at the 'borderline', and fish scoring of 3 or lower is considered spoiled. Customers will generally reject fish when its Torry score is 6 or lower, which indicates that the fish has been on ice for 11 days or more. The test may be performed on both raw and cooked (without seasoning or other ingredients) fish, and the criteria are generally fish-species specific. The results of evaluation generally correlate to the presence and density of microorganisms that cause spoilage, as a lower score implies a greater presence of such microorganisms. The test relies on human sensory perception as the input, although recently electro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients throughout human history. The English language does not have a special culinary name for food prepared from fish like with other animals (as with ''pig'' vs. ''pork''), or as in other languages (such as Spanish ''pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In ''per capita'' terms, food fish consumption has grown from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gill
A gill () is a respiratory organ that many aquatic organisms use to extract dissolved oxygen from water and to excrete carbon dioxide. The gills of some species, such as hermit crabs, have adapted to allow respiration on land provided they are kept moist. The microscopic structure of a gill presents a large surface area to the external environment. Branchia (pl. branchiae) is the zoologists' name for gills (from Ancient Greek ). With the exception of some aquatic insects, the filaments and lamellae (folds) contain blood or coelomic fluid, from which gases are exchanged through the thin walls. The blood carries oxygen to other parts of the body. Carbon dioxide passes from the blood through the thin gill tissue into the water. Gills or gill-like organs, located in different parts of the body, are found in various groups of aquatic animals, including mollusks, crustaceans, insects, fish, and amphibians. Semiterrestrial marine animals such as crabs and mudskippers have gill cham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Spoilage
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is lost every year. Bacteria and various fungi are the cause of spoilage and can create serious consequences for the consumers, but there are preventive measures that can be taken. Bacteria Bacteria are responsible for some of the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. There are two types of pathogenic bacteria that target different categories of food. The first type is called ''Clostridium botulinum'' and targets food such as me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Fish Industry Authority
The Sea Fish Industry Authority (or Seafish) is a non-departmental public body in the United Kingdom sponsored by the Department for Environment, Food and Rural Affairs. Established in 1981, and charged with working with the UK seafood industry to promote good quality, sustainable seafood. Seafish revised its mission in 2018. Its new mission is: "Seafood is the way Forward". History Seafish was established in the United Kingdom under the Fisheries Act 1981 through the amalgamation of the Herring Industry Board (founded in 1934) and the White Fish Authority (founded in 1951). Seafish has its administrative base in the Scottish city of Edinburgh and has its research and development base in Grimsby, the UK's main base for the fishing industry and frozen food. The organisation in Grimsby moved into the new Humber Seafood Institute, run by the Grimsby Institute, in July 2008. It was formerly based on St Andrews Dock in Hull. Seafish carries out research and projects aimed at ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in older texts. The informal synonym ''microbe'' () comes from μικρός, mikrós, "small" and βίος, bíos, "life". is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Because mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Marketing
Fish marketing is the marketing and sale of fish products. Live fish trade Shrimp marketing Fish markets Chasse-marée The fundamental meaning of ''un chasse-marée'' was "a wholesale fishmonger", originally on the Channel coast of France and later, on the Atlantic coast as well. He bought in the coastal ports and sold in inland markets. However, this meaning is not normally adopted into English. The name for such a trader in Britain, from 1500 to 1900 at least, was 'rippier'.Oxford English Dictionary See also * List of harvested aquatic animals by weight This is a list of aquatic animals that are harvested commercially in the greatest amounts, listed in order of tonnage per year (2012) by the Food and Agriculture Organization. Species listed here have an annual tonnage in excess of 160,000 tonnes ... Notes References * Young, J A and Muir, J F (2002) Handbook of Fish Biology and Fisheries, Chapter 3''Marketing fish.''Blackwell Publishing. {{fisheries and fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Science Laboratory
The Central Science Laboratory (CSL) was an executive agency of the UK government branch, the Department for Environment, Food and Rural Affairs (DEFRA). It is now part of the Food and Environment Research Agency, which is in turn part of DEFRA. It specialises in sciences which form the basis of agriculture for sustainable crop production, environmental management and conservation and in food safety and quality. It also houses FAPAS and the National Collection of Plant Pathogenic Bacteria. The Central Science laboratory (CSL) was the UK's foremost public sector laboratory in the fields of agriculture, food and the environment. As an Executive Agency of the Department for Environment, Food and Rural Affairs (Defra), CSL was responsible for the delivery of science in support of Government objectives. Officially launched in 1992 CSL’s scientific expertise dates back to 1914, through the bringing together scientific expertise vested in a number of other scientific laboratories. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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