Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | FBT691 | QUALITY CONTROL OF FRESH SEAFOOD | Compulsory | 1 | 2 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
Explain to the effect of diffenet factor to fresh seafood quality,sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught and all these analyses during course will be carried out individually. |
Name of Lecturer(s) |
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Learning Outcomes |
1 | Learning of freshness and the factors affecting freshness | 2 | Post mortem chemical changes and explaination of their reasons | 3 | Making the list of quality control methods and taking precautions to prevent quality | 4 | Doing analyses of proximate composition in seafood | 5 | Comprehending of sensory, physical, chemical and microbiology analyses | 6 | Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters |
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Mode of Delivery |
Formal Education |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses. |
Weekly Detailed Course Contents |
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1 | Terminology of quality and classfy of factors affecting to freshness quality
| | | 2 | Assesment of endogen factors affecting to freshness quality
| | | 3 | Assesment of exogen factors affecting to freshness quality
| | | 4 | Methods for quality control and taking precautions to prevent quality
| | | 5 | Importance and chemical structures of seafood nutritional compounds and analyses
| | | 6 | Post-mortem kimyasal değişimler ve nedenleri
| | | 7 | Sensory, chemical, physical, and microbiological methods for determination of quality control | | | 8 | Midd-time exam
| | | 9 | Subjective and objective sensory methods and physical methods
| | | 10 | Chemical and biochemical methods
| | | 11 | Analyses of TVB-N-TBA etc.
| | | 12 | Biogenic amines and nucleotide degradation products
| | | 13 | Lipid oxidation and analyses of FFA, PV
| | | 14 | Microbiological spoilage I
| | | 15 | Microbiological spoilage II
| | | 16 | Final | | |
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Recommended or Required Reading |
"Quality Control of Seafood” Lecture Notes
İlave Kaynak
Evalution of Seafood Freshness Quality ( J.R. Botta, 1995)
Quality and Quality Changes in Fresh Fish (H.H. Huss, 1995),
Assesment and Management of Seafood Safety and Quality (H.H. Huss, 2003)
The basic Quality Control of Seafood (Prof. Dr. Candan Varlık, Doç. Dr. Özkan Özden, Doç. Dr. Nuray Erkan, Su Ürünleri Yük. Müh. Didem Üçok Alakavuk, 2007)
Gıda Mikrobiyolojisi( Prof.Dr. Adnan Ünlütürk, Prof. Dr. Fulay Turantaş, 1998)
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 2 | 2 |
Final Examination | 1 | 2 | 2 |
Attending Lectures | 12 | 10 | 120 |
Laboratory | 7 | 7 | 49 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 3 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | LO2 | 4 | 3 | 3 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | LO3 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | 3 | 3 | 5 | LO4 | 4 | 4 | 5 | 5 | 4 | 3 | 5 | 5 | 4 | 4 | 4 | 4 | LO5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | LO6 | 3 | 3 | 4 | 4 | 5 | 5 | 3 | 4 | 4 | 4 | 5 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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