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Fish, Fish Processing

Course developer

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi1011, Organic Chemistry I

Ķīmi2006, Organic Chemistry II

Ķīmi2007, Organic Chemistry II

PārZ2004, Food Engineering and Equipment I

Replaced course

PārZB003 [GPARB003] Fish, Fish Processing

Course abstract

In this study course the students can obtain the knowledge about criteria for estimation chemical composition, physical properties of fish and egg quality. Students also receive a basic knowledge about physical, biochemical and microbiological processes in fish and egg production, necessary equipment and packaging. They gain knowledge about the reasons of defects in various fish and egg products, food safety requirements for the production of fish, egg products.

Learning outcomes and their assessment

Theoretical and practical knowledge of fish division, fisheries, fish resources reproduction and aquaculture, quality assessment of fishing products, fish structure; the chemical composition of the fish, processes of the following asphyxia, fish cutting ways, chilling, freezing, salting, smoking process characteristics; production of canned fish, preserves, semi-finished products, production of eggs, structure of eggs, chemical composition, production of their products (melange and powder) – lectures, 1st, 2nd and 3rd test.
Skills to identify, evaluate and explain changes in fish freshness; to analyze the chemical composition of fish; is able to perform quality control of canned fish, preserves and semi-finished products, applying organoleptic and physico-chemical testing methods; analyzes the quality of eggs and explains the operating principles and structure of certain special equipment in the fish industry – 1st, 2nd, 3rd, 4th, 5th, 6th and 7th laboratory works.

Competences are able to organize food production, storage of raw materials and quality control, assess and analyze risk factors in food production, orientate in the legal framework for obtaining safe and secure food, observe occupational safety regulations, assess the impact of professional activities on society as a whole – lectures, laboratory works, tests and exam.

Course Content(Calendar)

1. Fish breakdown by skeletal structure, body shape, fat content. Latvian Fish Division in Ecological Groups (Lecture – 1 h; 1st Laboratory work).
2. Fishing, its structure, fishing opportunities, species caught (Lecture – 1 h).
3. Reproduction of fish resources in Latvia and aquaculture, production of fishery products in Latvia and their offer on the market. Freshness, size criteria for the production of fishery products and market offerings (Lecture – 1 h).
4. Evaluation of organoleptic, physico-chemical, microbiological parameters of fishery products. Fish structure, body mass ratio. 1st test. Breakdown of fish, fishing, fish resources reproduction and aquaculture, fishing product quality assessment, fish structure. (Lecture – 2 h; 2nd Laboratory work).
5. Chemical composition of fish, nutritional value. Processes in the fish after asphyxiation (Lecture – 1 h; 3rd Laboratory work).
6. Fish cutting types. Methods of preservation of fishery products. Chilling and storage of fish (Lecture – 1 h).
7. Freezing of fishery products. Changes in fish tissues in the freezing process, refrigeration techniques, storage. Frozen fish defects (Lecture – 1 h; 4th Laboratory work).
8. Salting and marinating of fishery products, salting types, physical processes during salting. Salted fish defects (Lecture – 1 h).
9. Characteristics of processes of smoke, drying and drying, methods. Hot and cold smoked fish products manufacturing, storage. Smoked fish defects, their prevention .2nd test. fish chemical composition, processes of the following asphyxia, fish cutting ways, chilling, freezing, salting, smoking process characteristics. (Lecture – 2 h; 5th Laboratory work).
10. Classification of canned fish. Raw material pre-treatment (stripping, heat treatment) (Lecture – 1 h; 6th Laboratory work).
11. Canned and preserves production technology. Quality indicators and defects of canned food, possibilities for their elimination (Lecture – 1 h).
12. Fish semi-finished products, quality indicators and storage. Collection and processing of fish caviar (Lecture – 1 h).
13. Egg structure, chemical composition and nutritional value. Egg quality. Egg product (melange and powder) production technology and storage. 3rd test. The production of canned fish, preserves, semi-finished products, extraction of eggs, structure of eggs, chemical composition, production of their products (melange and powder). (Lecture – 2 h; 7th Laboratory work).

Requirements for awarding credit points

Written exam. The exam task consists of:
• laboratory works have been visited, developed and defended (50%);

• successfully written 3 theoretical tests (50%).

Description of the organization and tasks of students’ independent work

Independent work is an individual study with the aim to deepen the theoretical knowledge about technological processes of fish, egg and their products production and equipment, various packaging materials, fish, egg quality and safety issues, when preparation tests and laboratory works.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on:
• participation in laboratory works;
• the assessment of the study course tests.
Student defends the developed laboratory work by explaining the results obtained and arguing them by discussing the topic.
Students will be able to obtain a successful mark of test work (questions in the form of test and short answers) if at least 50% of the questions are answered correctly.
For a successful written test, the student receives a score of 4-10 points. The unsuccessful grades obtained in the tests are to be rewritten, they are summed together, calculating the arithmetic mean of the test work.
An accumulating exam can be obtained by a student if the total average score obtained in the tests is not less than 6 points.

Compulsory reading

1. Fernandes, R. Fish and seafood. Microbiology handbook. UK: RSC Publishing. 2009. – 258 p.
2. Baltess, V. Pārtikas ķīmija. – Rīga: 1998. – 478 lpp.
3. Ершова, А.М. Технология рыбы и рыбных продуктов. Учебное пособие. Санкт-Петербург: Издательство «ГИОРД». 2006. – 939 ст.

Further reading

1. Kampuse, S., Grāmatiņa, I., Kunkulberga, D., Ciproviča, I. Ceļvedis mājražošanā. Ozolnieki: Latvijas Lauku konsultācijas un izglītības centrs. 2015. -
78 lpp.
2. Plikšs, M., Aleksejevs, Ē. Zivis. – Rīga: Gandrs, 1998. – 304 lpp.
3. Peice, B., Peicis, L. Vistkopība. Zemnieka rokasgrāmata. R.: Zvaigzne ABC. 2011, 96 lpp.
4. Долганова, Н.В., Мижуева, С.А., Газиева, С.О. Упаковка, хранение и транспортировка рыбы и рыбных продуктов. Учебное пособие. Санкт-Петербург: Издательство «ГИОРД». 2011. – 268 ст.
5. Сарафанова, Л.А. Применение пищевых дабавок в переработке мяса и рыбы. Санкт-Петербург: Издательство «Профессия». 2007. – 255 ст.

6. Luter, J.B., Jacobsen, C., Bakaert, K., Sæbø, A., Oehlehschlager. J. Seafood research from fish to dish. Quality, safety and processing of wild and farmed fish. Netherlands: Wageningen Academic Publishers. 2006. – 567 p.

Periodicals and other sources

1. Latvijas zivsaimniecības gadagrāmata. – Rīga: Zivju fonds.

2. Васюкова, А.Т. Переработка рыбы и морепродуктов. Учебное пособие. – Мoсква: Издательско-торговая корпорация «Дашков и К». 2012. –102 ст.

Notes

Obligatory course - Full-time students of Food Technology Faculty second level professional higher education study program "Food technologies".