TÜRKÇE
ENGLISH
Information
| Code | SAİ539 |
| Name | Seafood Enzimology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. YASEMEN YANAR |
Course Goal / Objective
Learns how to identify the chemical composition and the basic properties of the enzyme, to describe seafood color, appearance, texture and flavor of the relationship between the enzymes found naturally in seafood, to learn the use of enzymes fish processing and quality control
Course Content
In this lecture the definition and importance of the enzyme, chemical structures of it are thought. The naturel enzymes in seafood and the relationship with color, appearance, texture and flavor are thought, and discussed
Course Precondition
None
Resources
Maximising the value of marine by-products (2007) Edited by Fereidoon Shahidi,Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England, P. 577
Notes
Seafood Enzymes: Utilization and Influence On Postharvest Seafood Quality.Author(s): Norman F. Haard, Benjamin K. Simpson Series: Food Science and Technology Publisher: CRC Press, Year: 2000
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the importance of enzymes, chemical structures, properties, |
| LO02 | Sorts the enzymes found naturally in seafood |
| LO03 | Explain the enzymes that can be extracted from aquaculture processing wastes. |
| LO04 | Understands the relationship between enzymes found in seafood color, appearance, texture and flavor |
| LO05 | Describes the use of enzymes as processing aids fish processing industry |
| LO06 | Explains the importance of enzymes in the quality control of Fishery Products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 2 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 2 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 1 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Enzymes, general characteristics, classification and factors affecting enzyme activities | Reading the lecture notes and related resources, | Öğretim Yöntemleri: Anlatım |
| 2 | The role of enzymes in the food industry | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Seafood enzymes (Protease, lipase, tranglutaminase, etc.) | Reading the lecture notes and related resources, browsing the articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Enzymes isolated from fish and shellfish processing waste. | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Use of seafood enzymes in food industry facilities | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Enzymes as processing aids in fish processing technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | The role of enzymes on seafood quality control, | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Studying for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Enzymes as quality indices; Biosensors | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Proteases and uses as seafood processing aids | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The use of transglutaminase | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Transglutaminase and Their Effects on Seafood Texture | Reading the lecture notes and related resources, homework preparation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Use of lipases for the extraction of EPA and DHA | Reading the lecture notes and related resources, browsing the articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 14 | Species identification of processed fish products,Use of enzymes in identification of freeze-thawed fish product | Reading the lecture notes and related resources, browsing the articles | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 15 | The determination of the quality of fresh fish direct enzymatic methods: K-value, TMA analysis and etc. | Reading the lecture notes and related resources, browsing the articles | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 16 | Term Exams | Studying for final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Studying for final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||