Fish muscle quality
The course will provide knowledge about the chemical and biochemical composition and functional characteristic of fish muscle. After completed course the student will be able to understand how different variables can impact the quality of fish as raw material.
The chemical, biochemical and structural composition of fish muscle, including muscle growth, with focus on muscle proteins and lipids. Post mortal changes, ice and freeze storage. Important quality aspects of fish such as colour, texture, fillet gaping, liquid binding capacity and rancidity. Influence of season, maturation, diet, feeding-regimes, photoperiod and slaughter procedures on flesh quality of fish. Laboratory practices will complement the course literature.
Knowledge
The student should have
- advanced knowledge about the intrinsic quality of fish muscle.
- advanced knowledge about the different phases of muscle growth
- thorough knowledge about factors affecting flesh quality in general
- theoretical and practical knowledge of the methods used to evaluate fish muscle quality
Skills
Students should be able to
- perform quality assessments of fish/seafood using common methods and analytical tools.
- adapt to new knowledge within the field.
Competence
Students has
- ability to communicate relevant terminology to the academic sector and private stakeholders within fisheries and aquaculture
- advanced knowledge about fish quality in general
- adequate skills to participate in R & D project within fish quality
The evaluation consists of;
Compulsory task (OD): Attending all laboratory practices, including written lab report. Passed/not passed. Compulsory task must be approved to recieve the final grade in the course.
Portofolio (MA). Two written reports based on the lab-reports. Assessed by external and internal examiners. Counts 40% of final mark (graded A-F)
Written school exam (SK) (4 hours) assessed by by external and internal examiners. Counts 60% of final mark (graded A-F)
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The original exam has been changed due to Covid-19 to composite assessment: compulsory participation (as originally) 0/100, portfolio evaluation (as originally) 40/100 and oral examination 60/100. Letter Marks.
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