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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
- 30 hours per semester
- Preparation for credit
- 25 hours per semester
- Preparation for exam
- 40 hours per semester
- Semestral paper
- 27 hours per semester
- Class attendance
- 28 hours per semester
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Learning outcomes
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The aim of the subject is in specific issues in fish as foodstuff , as well as nutritional value of fish and its chemical composition. Emphasis is placed on understanding the health and hygiene aspects which are applicable in the context of good manufacturing practice and knowledge of the nutritional value of fish.
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 in biology and chemistry.
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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 meat. 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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Pillay T.V.R., Kutty M.N. Aquaculture - Principles and Practices. 224150287. Blackwell Publ., 2005. ISBN 10"14051-0532-1.
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Regenstein J.M. Introduction to fish technology. R2851. Osprey, New York, 1991. ISBN 0-442-00500-8.
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Vácha, F. Zpracování ryb. JU ZF Č. Budějovice, 2000.
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