Course code PārZ3082

Credit points 9

Fish processing technologies

Total Hours in Course243

Number of hours for lectures38

Number of hours for seminars and practical classes20

Number of hours for laboratory classes38

Independent study hours147

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developers

author prof.

Sandra Muižniece-Brasava

Dr. sc. ing.

author Pārtikas institūts

Anita Blija

Dr. sc. ing.

author Pārtikas institūts

Sanita Sazonova


author Pārtikas institūts

Ilze Grāmatiņa

Dr. sc. ing.


Līga Skudra

Dr. sc. ing.

Prior knowledge

Ķīmi2018, Food Organic Chemistry

Ķīmi2019, Physical and Colloidal Chemistry

PārZ1003, Biology of Raw Materials of Food

PārZ3088, Food Processing Equipment

PārZ4014, Sensory Evaluation of Food Products

PārZ4060, Food Additives

Course abstract

The aim of study course is provide knowledge and understanding 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

Knowledge – is able to explain the key concepts and regularities of the industry, to decide on more suitable production processes, equipment and to find solutions for new product development – 1st, 2nd, 3rd, 4th test;
skills – perform innovative and research activities in formulating and analyzing the problems of meat processing industry, is able to explain and do reasonable discussion of the meat processing problems – 1, 2, 3, 4 seminars, 1, 2, 3, 4 practical works and 1, 2, 3, 4, 5, 6, 7, 8 laboratory works;

competence – is able to independently obtain, select and analyze information, make decisions and solve problems in the quality assurance of production of meat products and in the development of innovations – tests, laboratory works, seminars and practical works.

Course Content(Calendar)

1. Fish breakdown by skeletal structure, body shape, and fat content. Latvian fish division in ecological groups (Tehnology – Lecture 1 h).
2. Reproduction of fish resources (Tehnology – Lectures 2 h). Fishery products sensory, physico chemical, mikrobiologica performance evaluation (Quality – Lecture 1 h). (Tehnology – 1st Laboratory works 8 h – Fish freshness assessment using sensory, physico-chemical and microbiological methods of analysis).
3. Fish structure, body mass ratio. Chemical composition of fish, nutritional value. Physico chemical analysis methods (Tehnology – Lectures 2 h).
4. Biochemical and microbiological developments in fish meat (Tehnology – Lectures 2 h). Raw material contamination, safety and risk assessment (Mikrobiology – Lecture 1 h; Laboratory work 1 h – Microbiological testing of chilled fish). 1st test.
5. Fish cutting types (Tehnology – Lecture 1 h). Characteristics of main technological equipment. (Equipment – Lecture 1 h).
6. Methods of preservation of fishery products. Cooling and storage (Tehnology – Lecture 2 h). Safety and risk assessment (Quality – Lecture 1 h; Practical works 2 h – Fish risk assessment).
7. Freezing of fishery products, methods (Tehnology – Lectures 2 h). The optimal choice of packaging and materials (Package – Lecture 1 h). Sensory, physico-chemical evaluation of quality indicators (Sensory evaluation – Lecture 1 h; Seminar 3 h – Chilled, frozen fish sensory evaluation).
8. Salting and marinating of fishery products, salting types (Tehnology – Lectures 2 h). Characteristics of equipment (Equipment – Practical work 2 h – Mechanical equipment for fish processing). (Mikrobiology – Laboratory work 2 h – Microbiological evaluation of fish semi-finished products). 2nd test.
9. Characteristics of processes of smoke, drying and drying, methods. Hot and cold smoked fish products (Tehnology – Lecture 2 h; 2nd Laboratory work 8 h – Preparation and quality assessment of smoked fish using sensory, physico-chemical and microbiological methods of analysis).
10. Smoked fish products sensory and microbiological quality indicators. Characteristics of main technological equipment (Equipment – Lecture 1 h). Types of packaging (Package – Seminar 3 h – Optimal packaging solutions).
11. Product safety and risk assessment (Quality – Lecture 1 h). Chilled, frozen, salted and smoked fish defects, their prevention (Tehnology – Lecture 2 h).
12. Classification and production of canned fish. Preserves. Canned products defects, their prevention possibilities (Tehnology – Lecture 2 h; 3rd Laboratory work 8 h – Identification and analysis of sensory, physical-chemical, microbiological quality indicators of various canned fish and preserves).
13. Fish semi-finished products preparation, quality score. Caviar, their acquisition (Tehnology – Lectures 2 h). Packing materials (Package – Lecture 1 h). Characteristics of equipment (Equipment – Lecture 1 h; Practical work 2 h – Fish processing thermal equipment). 3rd test.
14. Product safety, risk assessment. Sensorie, physico chemical quality indicators (Sensory evaluation – Lecture 1 h; Seminar 3 h – sensory evaluation of fish processing products). Contamination, its prevention (Mikrobiology – Lecture 1 h; Laboratory work 2 h – Microbiological testing of fish processing products).
15. Egg structure, chemical composition, quality. Production of egg products (Tehnology – Lectures 2 h). Microbiological quality indicators (Mikrobiology – Laboratory work 1 h – Microbiological testing of egg products). (Tehnology – 4th Laboratory works 8 h – Evaluating the quality of eggs using sensory, physico-chemical, microbiological methods of analysis).

16. Characteristics of main equipment. Product safety and risk assessment (Equipment – Lecture 1 h). Types of packaging and choice (Package – Seminar 3 h – Package as an added value for fish and egg products). Product safety and risk assessment (Quality – Lecture 1 h; Practical work 2 h – Assessment of the risk to fish and egg products). 4th test.

Requirements for awarding credit points

Written exam. The exam task consists of:
• completed and defended all planned 8 laboratory works and 4 practical works, active participation in all 8 seminars (50%);

• successfully written 4 theoretical tests on the topics covered in the study course (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 for 4 tests, 4 seminars, 4 practical and 8 laboratory works.

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on:
• the assessment of the study course 4 tests (50%);
• participation in 8 laboratory works, 4 practical works and 4 seminars (50%).
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. Vida, A., Kotai, T. 365 zivis. – Rīga: Astladia. 2012. – 200 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. Peice, B., Peicis, L. Vistkopība. Zemnieka rokasgrāmata. R.: Zvaigzne ABC. 2011, 96 lpp.
3. 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.
4. Сарафанова, Л.А. Применение пищевых дабавок в переработке мяса и рыбы. Санкт-Петербург: Издательство «Профессия». 2007. – 255 ст.

5. 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.


Obligatory study course in the academic bachelor's study program “Food Quality and Innovations”.