Fish muscle quality
The course will provide knowledge about the chemical, biochemical and structural composition of fish muscle. Post mortal changes, ice and freeze storage. Important quality aspects of fish such as colour, texture, liquid binding capacity and rancidity.
The students will be introduced to basic knowledge of how to produce safe seafood products. Biological and chemical hazards. Rules and legislations. Introduction to HACCP (Hazard analytical control point) and quality management systems.
Laboratory practices will illustrate important parts of the reading. 1) Histological freezing techniques, histochemical and immune histochemical staining; 2) Liquid binding capacity and pH; 3) Analysis of colour and texture; 4) Microbiology hygienic control.
Knowledge
The student should have
- Knowledge about the intrinsic quality of fish muscle.
- Knowledge about external and internal factors affecting flesh quality in general
- Overview of chemical and biological hazards in seafood products
Skills
Students should
- Be able to perform classic quality assessments of fish using different analytical methods.
- Be able to identify possible risks in seafood products
- Be able to carry out hygienic control in the seafood industry
Competence
Students will
- Have a broad knowledge about fish quality in general
- Understand the importance of food safety in the seafood industry
- Have adequate skills to participate in R & D project within seafood quality
Pen, ruler and up to 2 bilingual dictionaries English - native language
Generating an answer using ChatGPT or similar artificial intelligence and submitting it wholly or partially as one's own answer is considered cheating.
Overlap refers to a similarity between courses with the same content. Therefore, you will receive the following reduction in credits if you have taken the courses listed below:
BI320F - Fish muscle quality and biochemistry - 8 credits