Determination of Physical and Chemical Quality Parameters In Seafood
Fisheries
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Determination of Physical and Chemical Quality Parameters In Seafood | SUR511 | Compulsory | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Hamdi AYDIN
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Nur DEDE
Learning Outcomes of the Course Unit
1) Describes proximate composition of seafood.
2) Explains the changes occuring after death of fish.
3) Describes sensory methods used to determine the quality of seafood.
4) Describes chemical and biochemical methods used to determine the quality of seafood.
5) Describes physical methods used to determine the quality of seafood.
6) Plans an experimental set-up for research.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | High | Middle | No relation | No relation | Middle | No relation | |
| 2 | Middle | Low | No relation | No relation | Low | No relation | |
| 3 | High | No relation | No relation | No relation | Low | No relation | |
| 4 | High | No relation | No relation | No relation | Low | No relation | |
| 5 | High | No relation | No relation | No relation | Low | No relation | |
| 6 | High | Low | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
Proximate composition of seafood. Sensory, chemical (TMA, TVB-N, peroxide value, TBARS, biogenic amines, etc.), physical analysis used to determine the quality of seafood. Experimeantal desing of research.
Weekly Schedule
1) Chemical composition of seafood2) Proximate analysis of seafood
3) Autolytic and sensorial changes of fish after death
4) Microbiological changes of fish after death
5) Lipids in seafood, lipid oxidation and hydrolysis
6) Methods used for cold storage of seafood and quality changes of seafood during cold storage
7) Sensory methods used to evaluate the quality of sefaood
8) Presentations
9) Chemical and biochemical methods used to evaluate the quality of seafood
10) Determination of TVB-N and TMA in seafood
11) Determination of lipid oxidation in seafood (PV and TBARS analysis)
12) Biogenic amines in seafood and analytical methods
13) Physical methods used to determine the quality of seafood
14) Analyzing research articles related to quality determination of seafood
15) Discussion of experimental designs for research of seafood
16) Final exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required