Fish, Egg Processing

Total Hours in Course100

Number of hours for lectures16

Number of hours for laboratory classes24

Date of course confirmation12.10.2011

Responsible UnitInstitute of Land Management and Geodesy

Course developer

Pārtikas institūts

Ilze Grāmatiņa

Dr. sc. ing.

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi1011, Organic Chemistry I

Ķīmi2006, Organic Chemistry II

Ķīmi2007, Organic Chemistry II

Ķīmi3005, Biochemistry

Ķīmi4005, Biochemistry

PārZ2004, Food Engineering and Equipment I

PārZ3010, Microbiology I

PārZ3011, Microbiology II

Course abstract

The students obtain 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

After the course student will have:
• knowledge – in maths, chemistry, physics, theoretical and applied mechanical, engineering, electrical and automation, economic theory as a basis for the acquisition of professional specialisation courses in microbiology, food heat and cold processes, food facilities and apparatus, business in the food industry, control of plant and animal materials, processing and production of new products, product development, food quality monitoring and measures to ensure it – exam;
• skills – is able to detect and explain changes in fish freshness using organoleptic and physical test methods – 1st laboratory work; is able to analyse the chemical composition of fish through a variety of physico-chemical methods – 2nd laboratory work; is able to identify and analyze the organoleptic, physico-chemical, quality indices of various canned fish and preserves – 3rd laboratory work;is able to evaluate the quality of fish semi-finished products using organoleptic, physico-chemical, microbiological methods of analysis – 4th laboratory work.
• competence – organise food production, storage and quality control of raw materials, assess and analyse risk factors in food production, focus on safe and safe food legislation, comply with safety rules, assess the impact of professional activity on the whole society – laboratory works and exam.

Course Content(Calendar)

1. Classification of fish by skeletal structure, body shape, fat content. Breakdown of Latvian fish into ecological groups.
2. Fishing, its structure, fishing opportunities, types of catch and species caught.
3. Production of fish resources in Latvia and aquaculture, the cultivation of fishery products in Latvia and their supply on the market.
4. Criteria of freshness, size for the production and supply of fishery products on the market.
5. Assessment of organoleptic, physicochemical, microbiological indicators of fishery products.
6. Fish structure, weight ratio of body parts. Skin, scale, bone use capabilities.
7. Chemical composition of fish, nutrition. Processes in fish following assification.
8. Types of fish cutting. Conservation methods for fishery products.
9. Chilling of fishery products, techniques. Changes in quality during storage.
10. Refrigeration of fishery products. Changes in fish tissues in the refrigeration process, refrigeration techniques, storage. Frozen fish defects.
11. Salting and pickling of fishery products, salting patterns, physical processes during salting. Defects in salted fish.
12. Characteristics, techniques for smoking, drying and drying processes. Manufacture, storage of hot and cold-smoked fish products. Smoked fish defects, their prevention.
13. Classification of preserved fish. Primary treatment of raw materials (pandering, heat treatment).
14. Canning and preserves manufacturing technology. Quality characteristics and defects of preserved products, their prevention possibilities.
15. Manufacture, quality indicators and storage of semi-finished fish. Harvesting and processing of fish eggs.
16. The composition, chemical composition and nutritional value of eggs. Quality of eggs. Technology and storage of egg products (melange and powder).

Requirements for awarding credit points

• Laboratory works have been visited, developed and defended.
• Successfully written exam.

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 exam.
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.
Conclusion of the study course - exam.

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 с.

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 с.

Notes

Mandatory course of second level professional higher education study program "Food Technology" for part-time students

Atsauksmes