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Vyučující
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Mráz Jan, doc. Ing. Ph.D.
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Tomčala Aleš, RNDr. Ph.D.
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Roy Koushik, MSc. Ph.D.
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Obsah předmětu
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Main topics of lectures: 1) Composition of fish and fish products 2) Analyses of water, minerals and vitamins in fish products 3) Protein in fish products 4) Lipid analyses in fish products 5) Postmortal changes in fish flesh 6) Microbiology of fish products 7) Oxidation of fish products 8) Protein analyses in fish products 9) Repetitorium of analytical methods of fish products 10) Sampling and advanced methods of analyses 11) Fish processing legislation 12) Handling and transport of fish 13) Fish filleting Exercise themes: 1) Fish processing 2) Analyses of postmortal changes 3) Lipid analyses 4) Oxidation analyses 5) Analyses of microbiology 6) Sensory analyses 7) Protein analyses Study supporting materials at e-learning portal of USB (LMS Moodle): https://elearning.jcu.cz/course/view.php?id=2441
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Studijní aktivity a metody výuky
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Monologická (výklad, přednáška, instruktáž), Práce s textem (učebnicí, knihou), Demonstrace, Laboratorní práce
- Účast na výuce
- 28 hodin za semestr
- Příprava na zkoušku
- 14 hodin za semestr
- Semestrální práce
- 14 hodin za semestr
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Výstupy z učení
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The aim of the course is to gain theoretical and practical experience in the field of research and analysis of fish as food. tudents will acquire theoretical and practical experience with fundamental research topics and modern analyzes of fish product quality. They will also gain experience with fish processing and sampling prior analysis.
By completing the course, the student will gain basic theoretical and practical knowledge about fish processing, quality of fish and fish products and aquaculture commodities. During the course, they will get acquainted with both theoretical principles and practical processing of fish, meat quality analysis and various commodities of aquaculture. After completing the course, students will be able to take an objective view of fish processing and storage plans, or the management and economics of companies engaged in the processing and trade of fish products, based on an objective, data-based judgment. They will also be able to do scientific activities in this area.
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Předpoklady
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Knowledge of fish anatomy, biochemistry and analytical chemistry
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Hodnoticí metody a kritéria
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Ústní zkouška, Test, Seminární práce
Seminar work, lab protocols, credit test and oral exam
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Doporučená literatura
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Fernandes, R. Microbiology handbook, Fish and seafood. UK, 2011.
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Hall G.M. Fish processing, Sustainability and new oportunities. UK, 2011.
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Kestin, S.C., Warriss, P.D. Farmed fish quality. Blackwell science. UK, 2001.
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Martin, R.E., Carter, E.P., Flick. G.J., Davis. L.M. Marine & freshwater products handbook.. USA, 2000.
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Sampels, S. a kol. Kvalita a gastronomie ryb a rybích výrobků. Vodňany, 2014. ISBN 978-80-87437-85-8.
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