SUF317 Seafood Spoilage Indicators

3 ECTS - 1-2 Duration (T+A)- 5. Semester- 2 National Credit

Information

Code SUF317
Name Seafood Spoilage Indicators
Term 2024-2025 Academic Year
Semester 5. Semester
Duration (T+A) 1-2 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. YEŞİM ÖZOĞUL
Course Instructor Prof. Dr. YEŞİM ÖZOĞUL (A Group) (Ins. in Charge)


Course Goal / Objective

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.

Course 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.

Course Precondition

None

Resources

Lecture Notes and Books Other Resources

Notes

Internet


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learning of freshness and the factors affecting freshness
LO02 Post mortem chemical changes and explaination of their reasons
LO03 Making the list of quality control methods and taking precautions to prevent quality
LO04 Taking precautions when working in a laboratory
LO05 Doing analyses of proximate composition in seafood
LO06 Comprehending of sensory, physical, chemical and microbiology analyses
LO07 Obtaining knowledge of methods which are used for freshness measurements and spoilage parameters


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 3
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems
PLO03 Bilgi - Kuramsal, Olgusal Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. 3
PLO04 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting. 3
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 3
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest. 4
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology 2
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
PLO14 Yetkinlikler - Öğrenme Yetkinliği 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 3
PLO15 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 3


Week Plan

Week Topic Preparation Methods
1 Seafood freshness and the factors affecting seafood freshness Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım
2 Methods for quality control and taking precautions to prevent quality Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
3 Importance and chemical structures of seafood nutritional compounds Reading literature and lecture notes related to subject Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
4 Seafood nutritional compound analyses Giving assignment for students Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
5 Seafood nutritional compound analyses Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
6 Post-mortem chemical changes and reasons Laboratory preparation to carry out analyses, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
7 Sensory, chemical, physical, and microbiological methods for determination of quality control Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
8 Middle time exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
9 Subjective and objective sensory methods and physical methods Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
10 Chemical and biochemical methods Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
11 Analyses of TVB-N-TBA etc. Laboratory preparation, preparation of project Öğretim Yöntemleri:
Alıştırma ve Uygulama
12 Extraction of biogenic amines and nucleotide degradation products Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
13 Importance of lipid oxidation Reading literature and lecture notes related to subject, preparation of project Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası
14 Lipid oxidation and analyses of FFA, PV Reading literature and lecture notes related to subject and Laboratory preparation, preparation of project Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
15 Microbiological spoilage and laboratory work, deadline for submitting projects Reading literature and lecture notes related to subject and Laboratory preparation Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
16 Final exam Study for exam Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam 1 Study for 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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 10 10
Total Workload (Hour) 86
Total Workload / 25 (h) 3,44
ECTS 3 ECTS

Update Time: 09.05.2024 09:47