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Course Information
Course Unit Title : Processing of Freshwater Fish and its Equipments
Course Unit Code : 01SAI5145
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : To make evaluation relating composition of freshwater fish
To learn the evaluate in different forms of freshwater fish
To comment relating extend of shelf life of freshwater fish
To understand importance of storage
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : This course will generate from issues such as freshwater fish varieties and chemical composition, evaluation as fresh of the fish, various preservation methods, shelf life extension applications, and catering applications, the implementation of various processing techniques and changes observed during the storage.
Languages of Instruction : Turkish-English
Course Goals : Related equipment can recognize
Freshwater fish processing techniques to understand
Course Aims : To comprehend evaluating as fresh and processed of freshwater fish, to make comments preservation methods, and shelf life issues, to make the assessments about the impact of to create of processing and storage techniques,
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Sikorski, Z.E., 1990. Seafood: resources, nutritional composition, and preservation CRC Press, Inc. Florida USA
Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
Material Sharing
Documents :
Assignments : 1
Exams : 2
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Freshwater fish and their nutritional composition
  Study Materials: Bykowski, P., Dutkiewicz, D., 1996. Freshwater fish processing and equipment in small plants FAO, Rome
2 Evaluate as fresh of freshwater fish
  Study Materials: Bykowski, P., Dutkiewicz, D., 1996. Freshwater fish processing and equipment in small plants FAO, Rome
3 Practices for extend of shelf life of freshwater fish
  Study Materials: Huss, H.H., 1995 Quality and quality changes in fresh fish FAO, Rome
4 Apply of chilling methods to freshwater fish
  Study Materials: Huss, H.H., 1995 Quality and quality changes in fresh fish FAO, Rome
5 Apply of smoking methods to freshwater fish
  Study Materials: Burt, J.R., 1988. Fish smoking and drying The effect of smoking and drying on the nutritional properties of fish. Barking Essex UK: Elsevier Applied Science Publishers Lt
6 Use of freezing technology
  Study Materials: Bremner, H.A., 2002. Safety and quality issues in fish processing CRC Press, Boca Raton FL, USA
7 Drying of freshwater fish
  Study Materials: Burt, J.R., 1988. Fish smoking and drying The effect of smoking and drying on the nutritional properties of fish. Barking Essex UK: Elsevier Applied Science Publishers Ltd
8 Apply of salting techniques to freshwater fish
  Study Materials: Connell, J.J., 1995. Control of fish quality Fourth Edition, Fishing News Books Cambridge, UK
9 Quality aspects of freshwater fish processing
  Study Materials: Bykowski, P., Dutkiewicz, D., 1996. Freshwater fish processing and equipment in small plants FAO,
10 Using of packaging technologies on fresh and processed fish
  Study Materials: Bykowski, P., Dutkiewicz, D., 1996. Freshwater fish processing and equipment in small plants FAO, Rome
11 Physical and chemical changes development during storage
  Study Materials: Connell, J.J., 1995. Control of fish quality Fourth Edition, Fishing News Books Cambridge, UK
12 Microbiological changes development during storage
  Study Materials: Connell, J.J., 1995. Control of fish quality Fourth Edition, Fishing News Books Cambridge, UK
13 Evaluate as canning of freshwater fish
  Study Materials: Bremner, H.A., 2002. Safety and quality issues in fish processing CRC Press, Boca Raton FL, USA
14 General assesment