Fish Product and Value Addition
Teacher
Hauzoukim
Category
Core Courses
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Course Reviews
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Code(Credit): FSPT3206(2-1-0)
Course Objectives
1. To Study the characteristic of fish, its nutritional quality and relation to spoilage
2. To Study about different fish preservation techniques to reduce post-harvest loss
3. To develop different products from fish and shellfish
4. To explore different area for fish value addition for better utilization of by-catch and low value fish
Course Outcomes
CO-PO Mapping
| COs | Course outcomes | Mapping COs with POs |
| CO1 | Understand the preservation techniques to reduce spoilage in fish and minimize post-harvest loss. | PO1,PO4 |
| CO2 | To know about different types of processing methods for different fish. | PO2 |
| CO3 | The course becomes the base for self-employment and entrepreneurship for students. | PO2,PO7,PO8 |
PO1: Knowledge enhancement.
PO2: Professional and Entrepreneurial Skill development.
PO4: Problem Solving.
PO7: Communication & Extension Skills.
PO8: Team Work
Theory
Principle of fish preservation and processing. Processing of fish by traditional methods – salting, sun drying, smoking, marinading and fermentation. Theory of salting, methods of salting–wet salting and dry salting. Drying and dehydration- theory, importance of water activity in relation to microbial growth. Sun drying and artificial drying- solar dryer. Packaging and storage of salted and dried fish. Different types of spoilage in salt cured fish. Quality standard for salted and dry fish. Fish preservation by smoking- chemical composition of wood smoke and their role in preservation. Methods of smoking and equipments used for smoking. Carcinogenic compound in wood and methods to remove them. Hurdle technology in fish preservation and processing. Marinaded and fermented fish products – role of acids in marinades, Fish and prawn pickles, fish sauce and Fish paste, traditional Indian fermented products. Fermented fish products of Southeast Asia. Principles and methods of preparation of various fish paste products like fish sausage, fish ham, surimi, fish cake, kamaboko etc. Fish muscle structure, myofibriller protein and their role in elasticity formation. Extruded products – theory of extrusion, equipments used, advantages of extruded products, methods of preparation of extruded products. Value addition. Diversified fish products: battered and braided products-fish finger, fish cutlet, fish wafer, and fish soup powder etc. and imitation products. HACCP in safe products production.
Practice:
Preparation of salted fish, dried fish and smoked fish by different methods. Quality assessment of salted, dried and smoked fish. Preparation of prawn & fish pickles. Preparation of fermented fish sauce and marinaded products. Preparation of surimi and surimi based products. Preparation of diversified and value added fish products. Quality assessment of market sample of dried and fermented fish products.
Suggested books:
1. Post-harvest Technology of Fish and Fish Products- K.K. Balachandran
2. Advances in Fish Processing Technology By D.P. Sen
3. Seafood Quality by C.I.F.T
Session Plan
Session 1: (Theory)
Principle of fish preservation and processing
Principles of preservation Click here
Practical- Visit to fish market
Session 2 & 3: (Theory)
Processing of fish by traditional methods – salting, sun drying, smoking, marinading and fermentation
Session 4 & 5: (Theory)
Theory of salting, methods of salting–wet salting and dry salting. Different types of spoilage in salt cured fish. Quality standard for salted and dry fish
SALTING OF FISH Click Here
Session 6 & 7: (Practice)
Preparation of salted-dried fish by dry salting, wet salting and mixed salting
Experiment 1 Click here
Salting of fish Click here
Packaging of salted fish Click here
Local packaging Click here
Session 8: (Theory)
Drying and dehydration- theory, importance of water activity in relation to microbial growth
DRYING & DEHYDRATION Click here
Session 9: (Theory)
Methods of Drying-Sun drying and artificial drying- solar dryer. Packaging and storage of salted and dried fish
METHODS OF DRYING Click here
Session 10: (Practice)
Session 11: (Theory)
Fish preservation by smoking- chemical composition of wood smoke and their role in preservation
PRESERVATION OF FISH BY SMOKING Click here
Session 12:(Theory)
Methods of smoking and equipments used for smoking. Carcinogenic compound in wood and methods to remove them
Session 13&14: (Practice)
Session 15: (Theory)
Hurdle technology in fish preservation and processing
Hurdle technology Click here
Session 16: (Theory)
Marinaded fish products – role of acids in marinades, types of marinades
MARINATION OF FISH Click here
Session 20: (Practice)
Session 21: (Theory)
Fermented fish products traditional Indian fermented products. Fermented fish products of Southeast Asia.
Fermented Fish Product Click here
Session 24: (Practice)
Preparation of fish sauce and paste
Fish sauceFermented fish paste- hentak Click here
Fermented fish paste- Kapi Click here
Session 25: (Theory)
Principles and methods of preparation of various fish paste product; Fish Mince
Fish Mince Click here
Session 27 and 28: (Theory)
Session 29: (Theory)
Fish sausage, fish ham, kamaboko, Fish cake, etc.
Kamaboko, fish ham Click here
Session 30: (Practice)
Preparation of Fish sausage, fish ham, kamaboko, Fish cake, etc.
Kamaboko Click here
Chikuwa Click here
Session 31: (Theory)
Fish muscle structure, myofibriller protein and their role in elasticity formation.
Fish Muscle Structure Click here
Session 33&34: (Theory)
Value addition. Battered and braided products-fish finger, fish cutlet.
Notes on VALUE ADDITION-BATTERED AND BREADED
Session 35, 36 & 37: (Practice)
Preparation of fish mince-based products (Kamaboko, Chikuwa, fish sausage, fish balls, fish cakes)
Fish sausage Click here
Fish ball Click here
Fish ball homemade Click here
Session 38: (Theory)
Diversified fish products: Shrimp and squids product, fish wafer, fish soup powder, Imitation products
Notes on Diversified value-added products
Session 39 & 40: (Practice)
Preparation of different value-added fish products
Notes on Value Added Fish Products
Nobashi shrimp Click here
Squid rings Click here
Session 42, 43 & 44: (Practice)
Quality assessment of market sample of dried and fermented fish products
Microbiology, sensory and chemical method
Hedonic sensory evaluation
Notes on Biochemical quality assessment
Assigment
- Different cured fish products.
- Fermented fish of South East Asia.
- Preparation of Ngari.
- Surimi: Surimi-based products.
- Battered and breaded fish products.
- Different cured fish products.
- Preparation of dry fish.
- Marinated fish products.
- Preservation of fish by smoking.
- Fermented fish products of India.
- Spoilage in cured fish products.
Case Studies
Case Studies
Our Main Teachers
Ms. Hauzoukim is expertise in value-added fish products, their quality and biochemical assessment, and utilization of fish waste for various purposes. She had completed her M.F.Sc from Post Harvest Technology discipline of ICAR-Central Institute of Fisheries Education, Mumbai. During her Master’s research, she worked on “Development of smoked fish products: Improvement in functionality of coated […]