Technology and Quality Control of Fish Products

General

• Code: 276-190503
• Semester: 5th
• Study Level: Undergraduate
• Course type: Επιλογής Υποχρεωτικό, ειδικού υποβάθρου
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (3) / Laboratory Exercises (3)
• ECTS Units: 7.5
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=294
• Class Schedule:
  • Wed 18:00 - 21:00:

Course Contents

Lectures

Introduction – Technology and quality control of fish and fish products

• Systematic Classification, Fish Families.
• Morphology of Fish – Basic anatomy and physiology of fish.

Chemical composition of fish

• Chemical composition of fish and nutritional value.

Postmortem changes

• Postmortem changes (organoleptic, biochemical, microbiological).

Fresh fish, storage in refrigerated conditions

• Microorganisms, parasites and toxic substances found in fish.
• Fresh fish handling.
• Fish freshness evaluation methods.

Freezing of fish

• Freezing time.
• Freezing methods.
• Physicochemical changes during freezing.
• Defrosting of fish.

Fish salting

• Salting of fish.
• Physicochemical changes of salted fish.

Drying and marination of fish

• Drying.
• Marination.
• Physicochemical changes of processed fish.

Fish smoking

• Smoking of fish.
• Effects of smoking.
• Physicochemical changes of smoked fish.

Fish canning

• Basic canning rules.
• Basics on processing and sterilization.
• Physicochemical changes during canning.

Surimi and other mince-based products

• Special fish products.
• Surimi gel formation.
• Surimi processing.
• Fish species suitable for surimi production.
• Production of surimi and kamaboko from sardines (Sardina pilchardus).

Enzymatic browning of shellfish

• Classification of shellfish.
• Proteolytic enzymes and postmortem changes in crustaceans.
• Phenoloxidase (phenolase) in shellfish.

Good hygiene practices and safety in fish processing

• Good hygiene practices (GHP) and good manufacturing practices (GMP).
• Hazard Analysis and Critical Control Points (HACCP) during fish processing.

Legislation relating to fish and fishery

• Special health rules and official controls on fishery products.
• European legislative for the safety and quality of fish and fish products.

Laboratory exercises

• Comparative anatomy of fish, molluscs, shellfish.
• Freezing fish.
• Protein determination (by Kjeldahl method) – Determination of Trimethylamine (TMA).
• Fat extraction, Total fat determination – Peroxide value, Determination of free fatty acid concentration.
• Determination of histamine.
• Determining the degree of freshness of fish by organoleptic and biochemical methods.
• Determining the degree of freshness of the fish with thermophysical analysis techniques.
• Fish smoking
• Surimi production.

Educational Goals

The course aims to achieve the following learning outcomes for students:

• Acquiring knowledge about the quality characteristics of fresh fish, biochemical and biological changes and quality deterioration during their preservation and how to evaluate their quality
• Acquiring knowledge about traditional and modern processing procedures applied to fish and fish products in order to prolong their shelf-life
• Gaining understanding of the creation of fresh fish products and the effective utilization of resulting by-products.

General Skills

• Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.
• Searching and analyzing information using information and communication technologies.
• Adaptation to existing conditions.
• Working in an interdisciplinary environment.
• Promotion of analytical, productive and inductive thinking.
• Autonomous work.
• Teamwork.
• Decision making.

Teaching Methods

Face to face:

• Lectures in the classroom.
• Laboratory exercises in groups.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Compulsory attendance at (at least) 80% of the laboratory exercises.
• Written final exams in the theoretical part of the course with short development and multiple-choice questions (70% of the final grade).
• Written final exams in the laboratory part of the course with short development and problem-solving questions (30% of the final grade).

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Boziaris I. (2014). Seafood Processing: Technology, Quality and Safety. Wiley-Blackwell, New Jersey, USA.
2. Borda D., Nicolau A.I., Raspor P. (2017). Trends in Fish Processing Technologies. CRC Press, USA.
3. Bremner H.A. (2002). Safety and Quality Issues in Fish Processing. Woodhead Publishing Limited. Cambridge, United Kingdom.
4. Burt J.R. (1988). Fish smoking and drying: the effect of smoking and drying on the nutritional properties of fish. Elsevier Applied Science, London.
5. Connel J.J. (1980). Advances in Fish Science and Technology. Fishing News Books, Farnham.
6. Hall G.M. (1996). Methods of testing protein functionality. Blackie Academic & Professional, London.
7. Hall G.M. (1997). Fish processing technology. Blackie Academic & Professional, London.
8. Hall G.M (2010). Fish Processing: Sustainability and New Opportunities. Wiley-Blackwell, New Jersey, USA.
9. Lanier T.C. & Lee C.M. (1992). Surimi Technology. M. Dekker, New York.
10. Luten, J.B., Oechlenschlager, J. & Olafsdottir, G. (2003). Quality of fish from catch to onsumer: Labelling, monitoring and traceability. The Netherlands: Wageningen Academic Publishers.
11. Nollet, L. (2007). Handbook of Meat, Poultry and Seafood Quality. London: Blackwell Publishing.
12. Otwell, S.W. Kristinsson, H.G. & Balaban, M.O. (2006). Modified Atmospheric Processing and Packaging of Fish. London: Blackwell Publishing.
13. Shahidi, F. & Cadwallader, K.R. (1997). Flavor and Lipid Chemistry of Seafoods. ACS Symposium Series 674. Washington, DC: American Chemical Society.
14. Sikorski, Z.E. (1990). Seafood: Resources, nutritional composition, and preservation. Boca Raton, Florida: CRC Press, Inc.
15. Stansby M.E. (1990). Fish oils in nutrition. Van Nostrand Reinhold, New York.

Related Research Journals

1. Journal of Aquatic Food Product Technology.
2. Trends in Food Science & Technology.
3. Food Control.
4. Journal of Food Processing and Preservation.