TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0473 |
| Name | Quality and Control in Seafood |
| Term | 2021-2022 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Önlisans/Lisans Dersi |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK |
| Course Instructor |
Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK
(Güz)
(A Group)
(Ins. in Charge)
Öğr. Gör. Dr. ALİ SERHAT ÖZKÜTÜK (Bahar) (A Group) (Ins. in Charge) |
Course Goal / Objective
It is aimed to give information about the quality control methods required for the definition and protection of quality in fresh, frozen and processed seafood.
Course Content
What does quality mean, Definition of quality in seafood products, Seafood safety, Changes after death, Rigor mortis stages, Rigor index, The effect of Rigor mortis on freshness. Determination of quality and freshness. Physical, chemical and sensory analysis.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Distinguishing the definition of quality and safe food |
| LO02 | Define quality control methods |
| LO03 | Determining the quality when purchasing or consuming Aquatic Products |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Quality and definitions | ||
| 2 | Classification of quality characteristics | ||
| 3 | Quality loss and deterioration | ||
| 4 | Effect of additives on quality | ||
| 5 | The effect of packaging on quality | ||
| 6 | Physical, chemical and biological factors in quality loss | ||
| 7 | Methods for determining quality and freshness | ||
| 8 | Mid-Term Exam | ||
| 9 | The place of sensory methods in quality preservation and determination | ||
| 10 | Natural Toxins | ||
| 11 | Changes after death, rigor mortis stages, rigor index, the effect of rigor mortis on freshness | ||
| 12 | Amine content in freshly caught fish, Trimethylaminoxide (TMAO), Total volatile basic nitrogen (TVB-N) | ||
| 13 | Effect of post mortem storage of fish on proteins | ||
| 14 | Microbial spoilage and prevention methods | ||
| 15 | Microbial spoilage and prevention methods | ||
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||