TÜRKÇE
ENGLISH
Information
| Code | SD0473 |
| Name | Quality and Control in Seafood |
| Term | 2023-2024 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 | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK |
| Course Instructor |
Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK
(A Group)
(Ins. in Charge)
Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK (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
None
Resources
Quality and Quality Changes on Fresh Fish. FAO Technical Note 348. Nobel Publishing
Notes
Internet
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the definition of quality and safe food |
| LO02 | Explains quality control methods |
| LO03 | Explains the quality when purchasing or consuming Aquatic Products |
| LO04 | Applies the quality control analysis methods that should be done in processed products |
| LO05 | Applies chemical analysis methods applied in seafood |
| LO06 | Tells the reasons for quality control in seafood |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Quality and definitions | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 2 | Classification of quality characteristics | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 3 | Quality loss and deterioration | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 4 | Effect of additives on quality | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 5 | The effect of packaging on quality | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 6 | Physical, chemical and biological factors in quality loss | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 7 | Methods for determining quality and freshness | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The place of sensory methods in quality preservation and determination | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 10 | Natural Toxins | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 11 | Changes after death, rigor mortis stages, rigor index, the effect of rigor mortis on freshness | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 12 | Amine content in freshly caught fish, Trimethylaminoxide (TMAO), Total volatile basic nitrogen (TVB-N) | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 13 | Effect of post mortem storage of fish on proteins | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 14 | Microbial spoilage and prevention methods | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 15 | HACCP | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||