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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Bedrníček Jan, Ing. Ph.D.
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Course content
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1. Fish as food in human nutrition, their nutritional and biological value. 2. Development trends of manufacturing industry. 3. Technical solution of processing plants and processes of freshwater fish processing. 4. Postmortal changes in fish meat, autolysis of meat. 5. Production of final products, freezing, smoking, marinating, surimi. 6. Ice makers and ice utilization in fish processing. 7. Overview of domestic and world production. 8. Organoleptic assessment of fish meat. 9. Hygiene and sanitation of processing plants, HACCP hygiene regulations. 10. Influence of rearing technology on meat quality. 11. Culinary treatments, carotenoids, color and consistency of meat, principles of treatment and dining. 12. Packaging, warehousing, shipping and transport and product quality control. 13. Enzymatic hydrolysis of meat. 14. Processing of waste for non-food purposes.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Projection, Laboratory
- Preparation for classes
- 10 hours per semester
- Class attendance
- 56 hours per semester
- Field trip
- 10 hours per semester
- Preparation for credit
- 14 hours per semester
- Preparation for exam
- 44 hours per semester
- Semestral paper
- 12 hours per semester
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Learning outcomes
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The aim of the course is to gain knowledge in freshwater and marine aquaculture, in commodities of regional aquaculture in Europe and also major world fisheries and aquaculture products. acquaint acquaint Acquinted students with the Czech and European legislative aspecrs in fisheries.
Student gets preconditions for assessing the quality of products prepared on the basis of fish raw material, technological procedure and processes, principles of food safety and HACCP implementation in fishery branch.
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Prerequisites
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Standard knowledge of biology and chemistry. The course introduces the given issue, does not assume specific input of knowledge.
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Assessment methods and criteria
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Oral examination, Written examination, Seminar work
Knowledge of the market assortment of aquaculture products and specific issues of fish flesh. Knowledge of procedures and technology of freshwater fish processing, nutritional value and chemical composition of fish meat.
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Recommended literature
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Bourne, M.C. Food Texture and Viskosity: Koncept and Measurement. Academic Press. 2002.
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Buchtová H. Hygiena a technologie zpracování ryb a ostatních vodních živočichů. VFU BRNO, 2001.
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Ingr, I. Jakost a zpracování ryb. MZLU Brno, 2004. ISBN 80-7157-804-5.
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Ingr, I.:. Produkce a zpracování masa. Brno MZLU, 2003. ISBN 80-7157-719-7.
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Luten, J. Seafood research from fish to dish. Wageningen Academic Publisher, 2006.
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Pillay T.V.R., Kutty M.N. Aquaculture - Principles and Practices. 224150287. Blackwell Publ., 2005. ISBN 10"14051-0532-1.
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Seeliger, D. Ryby a mořské plody. TEUBNER, 2007.
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Vácha, F., Vejsada, P. Zpracování ryb. České Budějovice, 2013. ISBN 978-80-87437-52-0.
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Velíšek, J.:. Chemie potravin 1 - 3. OSSIS Tábor, 2002. ISBN 80-86659-03-8.
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