{"id":2571,"date":"2023-07-25T10:52:32","date_gmt":"2023-07-25T07:52:32","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2571"},"modified":"2026-01-13T16:08:17","modified_gmt":"2026-01-13T14:08:17","slug":"276-190503","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190503\/","title":{"rendered":"Technology and Quality Control of Fish Products"},"author":6,"template":"","meta":[],"semester":[38],"course_type":[86],"acf":{"code":"276-190503","semester":38,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":3,"ects":4.5},"activity_2":{"description":"Laboratory Exercises","weekly_hrs":3,"ects":3},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":86,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=294","prerequisites":"","instructors":"","coordinator":"","content":"<u>Lectures<\/u>\r\n\r\nIntroduction \u2013 Technology and quality control of fish and fish products\r\n<ul>\r\n \t<li>Systematic Classification, Fish Families.<\/li>\r\n \t<li>Morphology of Fish \u2013 Basic anatomy and physiology of fish.<\/li>\r\n<\/ul>\r\nChemical composition of fish\r\n<ul>\r\n \t<li>Chemical composition of fish and nutritional value.<\/li>\r\n<\/ul>\r\nPostmortem changes\r\n<ul>\r\n \t<li>Postmortem changes (organoleptic, biochemical, microbiological).<\/li>\r\n<\/ul>\r\nFresh fish, storage in refrigerated conditions\r\n<ul>\r\n \t<li>Microorganisms, parasites and toxic substances found in fish.<\/li>\r\n \t<li>Fresh fish handling.<\/li>\r\n \t<li>Fish freshness evaluation methods.<\/li>\r\n<\/ul>\r\nFreezing of fish\r\n<ul>\r\n \t<li>Freezing time.<\/li>\r\n \t<li>Freezing methods.<\/li>\r\n \t<li>Physicochemical changes during freezing.<\/li>\r\n \t<li>Defrosting of fish.<\/li>\r\n<\/ul>\r\nFish salting\r\n<ul>\r\n \t<li>Salting of fish.<\/li>\r\n \t<li>Physicochemical changes of salted fish.<\/li>\r\n<\/ul>\r\nDrying and marination of fish\r\n<ul>\r\n \t<li>Drying.<\/li>\r\n \t<li>Marination.<\/li>\r\n \t<li>Physicochemical changes of processed fish.<\/li>\r\n<\/ul>\r\nFish smoking\r\n<ul>\r\n \t<li>Smoking of fish.<\/li>\r\n \t<li>Effects of smoking.<\/li>\r\n \t<li>Physicochemical changes of smoked fish.<\/li>\r\n<\/ul>\r\nFish canning\r\n<ul>\r\n \t<li>Basic canning rules.<\/li>\r\n \t<li>Basics on processing and sterilization.<\/li>\r\n \t<li>Physicochemical changes during canning.<\/li>\r\n<\/ul>\r\nSurimi and other mince-based products\r\n<ul>\r\n \t<li>Special fish products.<\/li>\r\n \t<li>Surimi gel formation.<\/li>\r\n \t<li>Surimi processing.<\/li>\r\n \t<li>Fish species suitable for surimi production.<\/li>\r\n \t<li>Production of surimi and kamaboko from sardines (Sardina pilchardus).<\/li>\r\n<\/ul>\r\nEnzymatic browning of shellfish\r\n<ul>\r\n \t<li>Classification of shellfish.<\/li>\r\n \t<li>Proteolytic enzymes and postmortem changes in crustaceans.<\/li>\r\n \t<li>Phenoloxidase (phenolase) in shellfish.<\/li>\r\n<\/ul>\r\nGood hygiene practices and safety in fish processing\r\n<ul>\r\n \t<li>Good hygiene practices (GHP) and good manufacturing practices (GMP).<\/li>\r\n \t<li>Hazard Analysis and Critical Control Points (HACCP) during fish processing.<\/li>\r\n<\/ul>\r\nLegislation relating to fish and fishery\r\n<ul>\r\n \t<li>Special health rules and official controls on fishery products.<\/li>\r\n \t<li>European legislative for the safety and quality of fish and fish products.<\/li>\r\n<\/ul>\r\n<u>Laboratory exercises<\/u>\r\n<ul>\r\n \t<li>Comparative anatomy of fish, molluscs, shellfish.<\/li>\r\n \t<li>Freezing fish.<\/li>\r\n \t<li>Protein determination (by Kjeldahl method) \u2013 Determination of Trimethylamine (TMA).<\/li>\r\n \t<li>Fat extraction, Total fat determination - Peroxide value, Determination of free fatty acid concentration.<\/li>\r\n \t<li>Determination of histamine.<\/li>\r\n \t<li>Determining the degree of freshness of fish by organoleptic and biochemical methods.<\/li>\r\n \t<li>Determining the degree of freshness of the fish with thermophysical analysis techniques.<\/li>\r\n \t<li>Fish smoking<\/li>\r\n \t<li>Surimi production.<\/li>\r\n<\/ul>","goals":"The course aims to achieve the following learning outcomes for students:\r\n<ul>\r\n \t<li>Acquiring knowledge about the quality characteristics of fresh fish, biochemical and biological changes and quality deterioration during their preservation and how to evaluate their quality<\/li>\r\n \t<li>Acquiring knowledge about traditional and modern processing procedures applied to fish and fish products in order to prolong their shelf-life<\/li>\r\n \t<li>Gaining understanding of the creation of fresh fish products and the effective utilization of resulting by-products.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Analyzing, interpreting and synthesizing empirical data and information obtained from experimental setups.<\/li>\r\n \t<li>Searching and analyzing information using information and communication technologies.<\/li>\r\n \t<li>Adaptation to existing conditions.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Promotion of analytical, productive and inductive thinking.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n \t<li>Decision making.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures in the classroom.<\/li>\r\n \t<li>Laboratory exercises in groups.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes in electronic format.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":112.5},"activity_2":{"description":"Laboratory Exercises","workload":75},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Compulsory attendance at (at least) 80% of the laboratory exercises.<\/li>\r\n \t<li>Written final exams in the theoretical part of the course with short development and multiple-choice questions (70% of the final grade).<\/li>\r\n \t<li>Written final exams in the laboratory part of the course with short development and problem-solving questions (30% of the final grade).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>Boziaris I. (2014). Seafood Processing: Technology, Quality and Safety. Wiley-Blackwell, New Jersey, USA.<\/li>\r\n \t<li>Borda D., Nicolau A.I., Raspor P. (2017). Trends in Fish Processing Technologies. CRC Press, USA.<\/li>\r\n \t<li>Bremner H.A. (2002). Safety and Quality Issues in Fish Processing. Woodhead Publishing Limited. Cambridge, United Kingdom.<\/li>\r\n \t<li>Burt J.R. (1988). Fish smoking and drying: the effect of smoking and drying on the nutritional properties of fish. Elsevier Applied Science, London.<\/li>\r\n \t<li>Connel J.J. (1980). Advances in Fish Science and Technology. Fishing News Books, Farnham.<\/li>\r\n \t<li>Hall G.M. (1996). Methods of testing protein functionality. Blackie Academic &amp; Professional, London.<\/li>\r\n \t<li>Hall G.M. (1997). Fish processing technology. Blackie Academic &amp; Professional, London.<\/li>\r\n \t<li>Hall G.M (2010). Fish Processing: Sustainability and New Opportunities. Wiley-Blackwell, New Jersey, USA.<\/li>\r\n \t<li>Lanier T.C. &amp; Lee C.M. (1992). Surimi Technology. M. Dekker, New York.<\/li>\r\n \t<li>Luten, J.B., Oechlenschlager, J. &amp; Olafsdottir, G. (2003). Quality of fish from catch to onsumer: Labelling, monitoring and traceability. The Netherlands: Wageningen Academic Publishers.<\/li>\r\n \t<li>Nollet, L. (2007). Handbook of Meat, Poultry and Seafood Quality. London: Blackwell Publishing.<\/li>\r\n \t<li>Otwell, S.W. Kristinsson, H.G. &amp; Balaban, M.O. (2006). Modified Atmospheric Processing and Packaging of Fish. London: Blackwell Publishing.<\/li>\r\n \t<li>Shahidi, F. &amp; Cadwallader, K.R. (1997). Flavor and Lipid Chemistry of Seafoods. ACS Symposium Series 674. Washington, DC: American Chemical Society.<\/li>\r\n \t<li>Sikorski, Z.E. (1990). Seafood: Resources, nutritional composition, and preservation. Boca Raton, Florida: CRC Press, Inc.<\/li>\r\n \t<li>Stansby M.E. (1990). Fish oils in nutrition. Van Nostrand Reinhold, New York.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Journal of Aquatic Food Product Technology.<\/li>\r\n \t<li>Trends in Food Science &amp; Technology.<\/li>\r\n \t<li>Food Control.<\/li>\r\n \t<li>Journal of Food Processing and Preservation.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2571"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":24,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2571\/revisions"}],"predecessor-version":[{"id":7737,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2571\/revisions\/7737"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/86"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/38"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2571"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2571"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}