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Chapter 1.1.6
Module:  1.
Downstream processing methods of aquaculture and fisheries side stream biomass to produce targeted nutritional supplements
Unit:  1.1.
Volumes and qualities of fish side stream biomasses in Europe
Chapter:  1.1.6.
Dictionary & References

Dictionary
Side streams

Side streams are materials that result from industrial processes, that do not constitute the main targeted processing products, often of lower value. Side streams can be further valorised by entering as raw materials in new processing applications for the creation of higher value products, in a circular economy manner.

Whitefish

Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), pollock (Pollachius), and others. Whitefish (Coregonidae) is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live in the water column away from the seafloor.

Collagen

Collagen is a general term to define a group of structural proteins of the extracellular matrix, organized in a fibrillar arrangement. Collagen is the main component of connective tissue (e.g. in cartilage, bones, tendons, ligaments, and skin). Collagens are the most abundant high molecular weight proteins in both invertebrate and vertebrate organisms, including mammals and fish. Collagen consists of amino acids bound together in a triple helix. Depending upon the degree of mineralization, collagen tissues may be rigid (bone), compliant (tendon), or have a gradient from rigid to compliant (cartilage). Bovine collagen is of Type I and Type III while fish collagen is composed of collage Type I.

Expert sensory panel

Expert sensory panel is a specific number of trained sensory evaluators that perform simultaneously blind tests in the same product or series of products in order to establish often in a comprehensive and detailed way their sensory characteristics which can be related to respective sensory qualities of competitive products and consumer preferences.

References