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

1 Crustacean: giáp xác

2 Mollusk: thân mềm

3 Seafood processing:

4 Perishable: dễ hư hỏng

5 Cuttlefish: mực nang

6 Freshwater

7 Octopus:

8 Contributions: đóng góp

9 Micro-organisms:

10 Air blast freezers

11 Freezing times

12 Raw material: nguyên liệu thô

13 Storage: lưu trữ

14 Aquaculture: nuôi trồng thủy sản

14 Mince:

15 Attributes: thuộc tính

16 Membrane: màng

17 Univalves: nhuyễn thể 1 mảnh vỏ

18 Bivalves: nhuyễn thể 2 mảnh vỏ

19 Cephalopods: động vật chân đầu

20 Estuarine: cửa sông

21 Mishandled: xử lí sai cách

22 Hazard: mối nguy hiểm

23 Awareness: nhận thức

24 Flavour

25 Shellfish: Nhuyễn thể

26 Histological changes

27 Freezing: Đông lạnh

28 Catering: Dịch vụ ăn uống

29 Associated: liên kết

30 Filleting:

31 Capture: đánh bắt

32 Frozen fish: cá đông lạnh

33 Stiffening: sự co cứng

34 Mackerel: cá thu

35 Perishable: dễ bị hư hỏng

36 Sensory: cảm giác, cảm quan

37 Trimming:

38 Aquatics product:

39 Awareness: nhận thức

40 Commercial

41 Harvested

42 Consumed

43 Cultivation

44 Associated

45 Commercial

46 Latent heat

47 Atmospheric pressure

48 Sublimation

49 Chilling

50 Operating costs

51 Canned

52 Minced

53 Cured

54 Sawdust

55 Nutritious

56 Significant

57 Ventilation

58 Commodities

59 Exports

60 Expanding

121 Denaturation

122 HOSO prawn

123 Disrupt: phá vỡ

124 Justification: sự cân nhắc,

đánh giá

125 Accommodate: chứa

126 Denaturation: biến tính

127 Technological

141 Spoilage

142 Temperature

143 Quality degradation

144 Barrier

145 Structures

146 Eliminate

147 Achieve

148 Identified

61 Capture

62 Exceed

63 Perishable

64 Complex

65 Development

66 Influenced

67 Factors

68 Temperature

69 Quality

70 Serious

71 Bacteria

72 Toxic

73 Biotoxins

74 Type

75 Product

76 Techniques

77 Consumers

78 Vicinity

79 Processed

80 Favorites

81 Knowledge

82 Perishability

83 Problem

84 Solved

85 Principles: nguyên tắc

86 Observed: quan sát

87 Spoilage:

88 Surface

89 Indistinguishable: không thể phân biệt

90 Digestion: tiêu hóa

91 Invade: xâm lấn

92 Flesh: thịt

93 Putrid: hư hỏng

94 Inedible: không thể ăn được

95 Thawing

96 Steadily: đều đặn

97 Freezing point: điểm đóng băng

98 Essential

99 Cold smoked:

100 Affect: ảnh hưởng

101 Appearance: hình dạng bên ngoài

102 Preventing

103 Freezer burn: tủ đông lạnh

104 Controlled

105 Desirable: mong muốn

106 Suitability: sự phù hợp

107 Subsequent: tiếp theo

108 Canning retort

109 Bulk produce: sản suất số lượng lớn

110 Inlet

111 Kilns

112 Intoxications

113 Algae

114 PSP

115 Chlorinated

116 Discoloured

117 Incubation

118 Degradation

119 chillroom: phòng lạnh

120 Equivalent: tương đương với

128 Development

129 Packaging

130 Transformation

131 Worldwide

132 Atmosphere

133 Transportation

134 Experienced

135 Potable water

136 Consumption

137 Compound

138 Liquid

139 Necessary

140 Advanced

149 Plotted

150 IQF

151 PTO prawn

152 PDTO prawn

153 PUD prawn

154 CPTO prawn

155 EZ peel

156 Pangasius portion

157 Rolled pangasius

158 Breaded/seasoned pangasius

159 HACCP

160 Crispy calamari

II PHẦN ĐIỀN VÀO CHỖ TRỐNG

1 Salting of fish is a traditional processing method in most countries of the world

2 The presence of sufficient quantities of common salt (sodium chloride) in fish can prevent, or drastically reduce, bacterial action

3 The removal of some water from the tissue during the salting process will also reduce the activity of the spoilage bacteria

4 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

5 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

6 Solar salt - prepared by the evaporation of sea or salt lake waters by the action of sun and wind

7 Brine evaporated salts - underground salt deposits are brought to the surface in solution (a brine) and this is evaporated, usually by heating

8 Rock salt - natural deposits of salt are ground to varying degrees of fineness without any purification

9 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 long-chain 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