Từ vựng anh văn chuyên ngành thủy sản (NLU)

Từ vựng anh văn chuyên ngành thủy sản (NLU)Từ vựng anh văn chuyên ngành thủy sản (NLU)Từ vựng anh văn chuyên ngành thủy sản (NLU)Từ vựng anh văn chuyên ngành thủy sản (NLU)Từ vựng anh văn chuyên ngành thủy sản (NLU)Từ vựng anh văn chuyên ngành thủy sản (NLU)

ĐỀ CƯƠNG ÔN THI MÔN AVCN I TỪ VỰNG Crustacean: giáp xác 21 Mishandled: xử lí sai cách 41 Harvested Mollusk: thân mềm 22 Hazard: mối nguy hiểm 42 Consumed Seafood processing: 23 Awareness: nhận thức 43 Cultivation Perishable: dễ hư hỏng 24 Flavour 44 Associated Cuttlefish: mực nang 25 Shellfish: Nhuyễn thể 45 Commercial Freshwater 26 Histological changes 46 Latent heat Octopus: 27 Freezing: Đơng lạnh 47 Atmospheric pressure Contributions: đóng góp 28 Catering: Dịch vụ ăn uống 48 Sublimation Micro-organisms: 29 Associated: liên kết 49 Chilling 10 Air blast freezers 30 Filleting: 50 Operating costs 11 Freezing times 31 Capture: đánh bắt 51 Canned 12 Raw material: nguyên liệu thô 32 Frozen fish: cá đông lạnh 52 Minced 13 Storage: lưu trữ 33 Stiffening: co cứng 53 Cured 14 Aquaculture: nuôi trồng thủy sản 34 Mackerel: cá thu 54 Sawdust 14 Mince: 35 Perishable: dễ bị hư hỏng 55 Nutritious 15 Attributes: thuộc tính 36 Sensory: cảm giác, cảm quan 56 Significant 16 Membrane: màng 37 Trimming: 57 Ventilation 17 Univalves: nhuyễn thể mảnh vỏ 38 Aquatics product: 58 Commodities 18 Bivalves: nhuyễn thể mảnh vỏ 39 Awareness: nhận thức 59 Exports 19 Cephalopods: động vật chân đầu 40 Commercial 60 Expanding 20 Estuarine: cửa sông 61 Capture 81 Knowledge 101 Appearance: hình dạng bên ngồi 62 Exceed 82 Perishability 102 Preventing 63 Perishable 83 Problem 103 Freezer burn: tủ đông lạnh 64 Complex 84 Solved 104 Controlled 65 Development 85 Principles: nguyên tắc 105 Desirable: mong muốn 66 Influenced 86 Observed: quan sát 106 Suitability: phù hợp 67 Factors 87 Spoilage: 107 Subsequent: 68 Temperature 88 Surface 108 Canning retort 69 Quality 89 Indistinguishable: phân biệt 109 Bulk produce: sản suất số lượng lớn 70 Serious 90 Digestion: tiêu hóa 110 Inlet 71 Bacteria 91 Invade: xâm lấn 111 Kilns 72 Toxic 92 Flesh: thịt 112 Intoxications 73 Biotoxins 93 Putrid: hư hỏng 113 Algae 74 Type 94 Inedible: ăn 114 PSP 75 Product 95 Thawing 115 Chlorinated 76 Techniques 96 Steadily: đặn 116 Discoloured 77 Consumers 97 Freezing point: điểm đóng băng 117 Incubation 78 Vicinity 98 Essential 118 Degradation 79 Processed 99 Cold smoked: 119 chillroom: phòng lạnh 80 Favorites 100 Affect: ảnh hưởng 120 Equivalent: tương đương với 121 Denaturation 141 Spoilage 122 HOSO prawn 142 Temperature 123 Disrupt: phá vỡ 143 Quality degradation 124 Justification: cân nhắc, 144 Barrier đánh giá 145 Structures 125 Accommodate: chứa 146 Eliminate 126 Denaturation: biến tính 147 Achieve 127 Technological 148 Identified 128 Development 149 Plotted 129 Packaging 150 IQF 130 Transformation 151 PTO prawn 131 Worldwide 152 PDTO prawn 132 Atmosphere 153 PUD prawn 133 Transportation 154 CPTO prawn 134 Experienced 155 EZ peel 135 Potable water 156 Pangasius portion 136 Consumption 157 Rolled pangasius 137 Compound 158 Breaded/seasoned pangasius 138 Liquid 159 HACCP 139 Necessary 160 Crispy calamari 140 Advanced II PHẦN ĐIỀN VÀO CHỖ TRỐNG Salting of fish is a traditional processing method in most countries of the world The presence of sufficient quantities of common salt (sodium chloride) in fish can prevent, or drastically reduce, bacterial action The removal of some water from the tissue during the salting process will also reduce the activity of the spoilage bacteria A water content of 35 - 45 per cent, depending on the amount of salt present, will often prevent, or drastically reduce, the action of bacteria Pure common salt is sodium chloride (NaCl) but almost all commercial salts contain varying levels of impurities depending on the source and method of production Solar salt - prepared by the evaporation of sea or salt lake waters by the action of sun and wind Brine evaporated salts - underground salt deposits are brought to the surface in solution (a brine) and this is evaporated, usually by heating Rock salt - natural deposits of salt are ground to varying degrees of fineness without any purification Calcium and magnesium chlorides, even when present in small quantities, tend to slow down the penetration of salt into the flesh 10 Magnesium chloride is hygroscopic and tends to absorb water, making the fish more difficult to dry and to keep dry 11 Normally the term 'drying' implies the removal of water by evaporation but water can be removed by other methods 12 Since water is essential for the activity of all living organisms its removal will slow down, or stop, microbiological or autolytic activity and can thus be used as a method of preservation 13 In recent times, the controlled artificial dehydration of fish has been developed in some industrialised countries so that fish drying can be carried out regardless of weather conditions 14 The thermal energy can also be supplied directly to the fish tissue by microwave electromagnetic radiation or ultrasonic heating 15 During drying, considerable shrinkage takes place, as well as other irreversible changes, and dried fish will not reconstitute to their original condition 16 During air drying, water is removed from the surface of the fish and water moves from the deeper layers to the surface 17 In the first phase, whilst the surface of the fish is wet, the rate of drying depends on the condition (velocity, relative humidity etc.) of the air around the fish 18 Once all the surface moisture has been carried away, the second phase of drying begins and this depends on the rate at which moisture can be brought to the surface of the fish 19 During this period the rate of drying depends on the speed at which moisture can be carried away from the surface of the fish 20 The air around fish can be considered as three layers: a stationary layer close to the fish, a slowly moving layer outside this and an outer turbulent layer 21 Canning is a relatively modern technology which enables man to preserve food in an edible condition under a wide range of storage conditions for long periods 22 Essentially, the process involves hermetically sealing the food in a container, heat 'sterilising' the sealed unit and cooling it to ambient temperature for subsequent storage 23 Often, the fish, after the usual heading, gutting, cleaning and trimming operations, are subjected to pre-processing operations such as salting, brining, drying, smoking, cooking 24 Canned fish is famous for the way it is packed so tightly within the container, leaving very little space for additional liquids 25 Obviously, it is best to have the fish surrounded by liquid so that the distance through which heat is transferred by conduction is kept to a minimum 26 The movement of the headspace bubble during rotation forces an increase in liquid movement and, therefore, convection heat transfer 27 The headspace (or ullage) is the space left in the top of the can to allow for expansion of the contents during the heating process 28 Anchovies, for example, are packed in salt and then sealed in cans without any further processing: the very high salt content prevents subsequent growth of micro-organisms 29 However, the product can only be eaten in very small quantities in this form and is generally used as a condiment or flavouring in other dishes 30 If heat sterilisation is to be the method of preservation, it is essential that the effect of severe heat treatment on the fish tissues is known 31 The watery exudate is unsightly and may cause a sauce to curdle whilst the partially dehydrated fish muscle, although surrounded by liquid, has a dry 'woolly' feel in the mouth 32 The quality of oily fish is much less impaired by the severe heat process than that of non-oily fish, which generally yield a product only suitable for fish paste or pet food manufacture 33 Acid foods at less than pH 4.5 cannot support the growth of heat-resistant spore forming pathogens like Clostridium botulinum 34 Air pockets left in the retort can lead to localised under-processing, as air insulates any cans it may surround from the steam 35 Pressure is applied by closing off the drain and steam exit valves whilst still allowing steam into the retort 36 The pressure in the retort is maintained after closing the steam inlet valve by admitting compressed air to the retort 37 As the retort pressure is being maintained with the compressed air, chlorinated cooling water is admitted to the retort 38 Cooling water is generally recirculated and dosed automatically with chlorine 39 The free residual chlorine content of the cooling water should be measured in water draining from the retort rather than in that entering the retort 40 Cans should be conveyed mechanically to a can drier along chlorinated runways before they are labelled and packed into cases or shrink-wrapped III DỊCH SANG TIẾNG VIỆT 1) 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 any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming Seafood processing includes seafood handling (initial processing of raw seafood) and seafood product manufacturing operations Alternatively, the processing is classified as (1) primary processing of seafood, which includes filleting, freezing, chilling, and so on for onward distribution to fresh seafood retail and catering outlets and for export, and (2) secondary processing of seafood, which produces products such as canned, minced, cured, and so on for retail and catering trades Processing fish involves primarily the application of preservation techniques in order to retain quality and increase shelf life 2) Fisheries and aquaculture make crucial contributions to the world’s wellbeing and prosperity In the last five decades, world fish food supply has outpaced global population growth, and today fish constitutes an important source of nutritious food and animal protein for much of the world’s population In addition, the sector provides livelihoods and income, both directly and indirectly, for a significant share of the world’s population Fish and fishery products are among the most traded food commodities worldwide, with trade volumes and values reaching new highs in 2011 and expected to carry on rising, with developing countries continuing to account for the bulk of world exports While capture fisheries production remains stable, aquaculture production keeps on expanding Aquaculture is set to remain one of the fastest-growing animal food-producing sectors and, in the next decade, total production from both capture and aquaculture will exceed that of beef, pork or poultry 3) Seafood processing includes seafood handling (initial processing of raw seafood) and seafood product manufacturing operations Alternatively, the processing is classified as (1) primary processing of seafood, which includes filleting, freezing, chilling, and so on for onward distribution to fresh seafood retail and catering outlets and for export, and (2) secondary processing of seafood, which produces products such as canned, minced, cured, and so on for retail and catering trades Commercially, fresh or iced fishes are processed by freezing, filleting, canning, surimi, mincing, curing, and drying Preprocessing of fish prepares the raw material for final processing These pretreatments include degutting, deheading, descaling, deboning, and trimming for blood, bones, fins, black membrane, and so on 4) As with many animal products, fish and fishery products contain water, proteins and other nitrogenous compounds, lipids, carbohydrates, minerals and vitamins However, the chemical composition of fish varies greatly from one species and one individual fish to another depending on age, sex, environment and season Proteins and lipids are the major components whereas carbohydrates are detected at very limited levels (less than 0.5 percent) Vitamin content is comparable to that of mammals except for vitamins A and D which are found in large amounts in the meat of fatty species, especially in the liver of species such as cod and halibut As for minerals, fish meat is a particularly valuable source of calcium and phosphorus as well as iron, copper and selenium In addition, saltwater fish contain high levels of iodine 5) Depending on their lipid content, which varies greatly from 0.2 percent to 25 percent, fish are classified as lean, semi-fatty or fatty Bottom-dwelling ground fish such as cod, saithe and hake are common lean species Fatty species include pelagics such as herring, mackerel and sprat Some species store lipids in limited parts of their body tissues only or in smaller quantities than typical fatty species, and are consequently termed semi-fatty (e.g barracuda, mullet and shark) Fish lipids contrast greatly from mammalian lipids in that they include up to 40 percent of longchain fatty acids that are highly unsaturated and contain five or six double bonds This difference entails both health (anti-thrombotic activity of polyunsaturated fatty acids) and technological (rapid development of rancidity) implications