COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Seafood Spoilage Indicators SUF   317 5 1 2 3

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Yeşim ÖZOĞUL
Instructors
Prof.Dr.YEŞİM ÖZOĞUL1. Öğretim Grup:A
 
Assistants
Goals
Sensory, chemical, physical and microbiological methods used for determination of quality of seafood will be taught and all these analyses during course will be carried out individually.
Content
Seafood freshness and factors affecting seafood quality, the methods for quality control and taking precautions to prevent quality, importance and chemical structures of seafood nutritional compounds, analyses of proximate and fatty acid composition, post-mortem chemical changes and reasons, determination and application of sensory, chemical and microbiological analyses of seafood quality, carrying out TVB-N and TBA, extraction of biogenic amines and ATP and its breakdown products, lipid oxidation (FFA and PV), microbiological spoilage and laboratory work for analyses.

Learning Outcomes
1) Learning of freshness and the factors affecting freshness
2) Post mortem chemical changes and explaination of their reasons
3) Making the list of quality control methods and taking precautions to prevent quality
4) Taking precautions when working in a laboratory
5) Doing analyses of proximate composition in seafood
6) Comprehending of sensory, physical, chemical and microbiology analyses
7) Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
12
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
X
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Seafood freshness and the factors affecting seafood freshness Reading literature and lecture notes related to subject
2 Methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject
3 Importance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject
4 Seafood nutritional compound analyses Giving assignment for students Laboratory preparation to carry out analyses, preparation of project
5 Seafood nutritional compound analyses Laboratory preparation to carry out analyses, preparation of project
6 Post-mortem chemical changes and reasons Laboratory preparation to carry out analyses, preparation of project
7 Sensory, chemical, physical, and microbiological methods for determination of quality control Reading literature and lecture notes related to subject, preparation of project
8 Middle time exam Study for exam
9 Subjective and objective sensory methods and physical methods Reading literature and lecture notes related to subject, preparation of project
10 Chemical and biochemical methods Reading literature and lecture notes related to subject, preparation of project
11 Analyses of TVB-N-TBA etc. Laboratory preparation, preparation of project
12 Extraction of biogenic amines and nucleotide degradation products Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project
13 Importance of lipid oxidation Reading literature and lecture notes related to subject, preparation of project
14 Lipid oxidation and analyses of FFA, PV Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project
15 Microbiological spoilage and laboratory work, deadline for submitting projects Reading literature and lecture notes related to subject and Laboratory preparation
16-17 Final exam Study for exam

Recommended or Required Reading
Textbook
Additional Resources