per person /
Free
Quality assurance of Fish and Fishery Products
Teacher
Dr. Naveen Kumar Vate
Category
Core Courses
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Course Name: Quality assurance of Fish and Fishery Products
FSPT 3209(2+1) : FSPT 3209(2-1-0)
Course Objectives
- The students will learn about different microorganisms associated with fish and fishery products.
- Study about HACCP quality control and management of fish and fisheries products.
- Study the role of microorganisms in spoilage and their effects on human health.
CO-PO Mapping
| COs. | Course outcome | Mapping of POs with COs |
| CO-1 | Understand the knowledge on National and International standards associated with fishery products | PO1, PO2 |
| CO-2 | Learn the evaluation of biological, physical, chemical and sensory of fish and fishery products | PO1, PO3 |
| CO-3 | Understand the estimation of optimum acceptable limit of quality parameters both national and internationally | PO1, PO2, PO4 |
PO1: Knowledge enhancement: Enhanced knowledge on concepts, essential facts, basics, principles and theories relating to fishery biology, biodiversity and aquatic environment, aquaculture, fish nutrition, fish physiology, genetics and biotechnology, fish processing, fisheries engineering, fish microbiology, fishery extension, economics, and biostatistics.
PO2: Professional and Entrepreneurial Skill development: Understanding the value and processes of life-long learning and professional enhancement and entrepreneurship development.
PO3: Critical thinking: After identifying the assumptions from the subject, take informed actions to frame the thinking and check out the degree to which these assumptions are accurate and valid, and look at our ideas and decisions (intellectual, organizational, and personal) from different perspectives.
PO4: Problem Solving: solve the problems from concerned disciplines using the knowledge, skills and attitude acquired from various disciplines in fisheries science.
Course Syllabus
Quality Assurance of Fish and Fishery Products
Theory
Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters. Pre-harvest and post harvest factors affecting quality. Assessment of quality changes in fresh and iced fish. Quality changes during processing. Importance of quality, definitions and terminologies. Application of HACCP concept in surveillance and quality assurance programmes for raw, frozen, canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze dried products. Risk assessment, principles of plant hygiene and sanitation, pest control, personnel hygiene, planning and layout, equipment construction and design. Food laws and standards, national and international legislation, mandatory and non mandatory standards. Role of export inspection council & export inspection agency and MPEDA in fish and fishery products. Executive instructions on fish and fishery products, Legislation for export quality assurance in India.Certification system for fish & fishery products. Legal basis for monitoring products related EU requirements. Scheme for approval and monitoring of establishments/factory vessels/ freezer vessels processing/storing fish & fishery products for export. Complaint handling procedure on fish and fishery products. Interpretation of test reports and limits on chemical residues. GOI notifications on fish and fishery products. General requirements for export of fish and fishery products to the EU. International regulatory framework for fish safety and quality. Prerequisites to HACCP, Labelling for product traceability and Labelling requirements- National and international, legislation on labelling, components of traceability code-nutrition facts and nutrition labelling, specific requirements of nutrition labelling, food meant for specific age group and convalescing people. EU legislation on traceability of fish and fish products, Assessment of food safety programmes, The HACCP for seafood industries and protection of food from adulterants. Standards for sea foods.FSSA, FDA, ISO.Use of additives in seafood processing as quality enhancers. Seafood safety, authenticity, traceability. Waste management in seafood processing.
Practicals
Assessment of quality of fresh fish by sensory, biochemical, and instrumental methods. Chlorination and Hardness estimations. Quality analysis of canned, frozen, cured and pickled fish products. Quality tests for tin and corrugated containers. Assessment of plant, equipment sanitation and personnel hygiene. Detection of filth and extraneous matter in traditional processed products.
References
Food Microbiology 4th Edition (2008), William C. Frazer, The McGraw Hill publishers, India
Modern food Microbiology 7h Edition (2005), James M. Jay, Martin J. Lossner and david A. Golden. Chapman and Hall Publishers, London
Food Microbiology: Fundamentals and Frontiers (1997). Doyle, M. P., Beuchat, L. R. and Montville, T. J. (Editors). ASM Press, Washington.
Foodborne Diseases ( 2007). Shabbir Simjee (Editor). Humana Press Inc. New Jersy.
Principles of Food sanitation (2006). 5th Edition. Marriott, N G and Gravani, R. B. Springer Science Inc. New York.
Session Plan
Session 1
Role and significance of microorganisms in food, Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.
https://www.youtube.com/watch?v=YbCsvBLtjlM
https://www.youtube.com/watch?v=shWayTlt4hk
Practical
Enumeration of total bacterial load in seafood by plate count method
Session 2
Growth and survival of microorganisms in food, sensory, intrinsic, quantitative and affective parameters
https://www.youtube.com/watch?v=eXodVpT2F1E
Practical- Enumeration of total fungal load in cured fish and shellfish
Session 3
Enumeration of microorganisms in foods
https://www.youtube.com/watch?v=-KvWm3smDUA
https://www.youtube.com/watch?v=3cN7DAGdIpQ
Practical- Enumeration of anaerobic sulphite reducers from seafoods
Session 4
Study of microorganisms by alternate and rapid methods
https://www.youtube.com/watch?v=cMVyrrdgaYk
https://www.youtube.com/watch?v=D8poSQ5b8QI
Practical- Isolation and identification of E. coli from fish and fishery products by MPN and membrane filter methods
Session 5
Food preservation techniques and microorganisms
https://www.youtube.com/watch?v=MH2mlgOYd9o
https://www.youtube.com/watch?v=cNvIdbH0IaI
Practical- Isolation and identification of fecal streptococci from fish and fishery products
Session 6
Food preservation techniques and microorganisms, Food preservation by high temperature
https://www.youtube.com/watch?v=EtXBghUaEzw
https://www.youtube.com/watch?v=AnX1rsiDMQ4
Practical- Enumeration and identification of coagulase-positive Staphylococcus aureus from seafoods
Session 7
Factors affecting heat destruction of microorganisms
https://www.youtube.com/watch?v=lzyRmOn3Mys
Practical- Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products
Session 8
Thermal destruction of microorganisms
https://www.youtube.com/watch?v=lzyRmOn3Mys
https://www.youtube.com/watch?v=P-nd9bO1EUE
Practical- Determination of microbiological quality of food by dye reduction test, IMVIC Test
Session 9
Microorganisms associated with dried fish, Food preservation by use of radiation
Session 10
Food preservation by use of Chemicals, Antibiotics
Session 11
Endospores and formation of cell aggregates
https://www.youtube.com/watch?v=TktcIVAYga4
https://www.youtube.com/watch?v=nwtEB-qKq3o
Session 12
Foodborne pathogens, Clostridium botulinum food intoxication
https://www.youtube.com/watch?v=Lo8LyTjr1HU
Session 13
Foodborne pathogens, Foodborne pathogens, Staphylococcus food intoxication, Foodborne gastroenteritis caused by Salmonella, Foodborne gastroenteritis caused by Listeria, Foodborne gastroenteritis caused by Vibrio cholera, Foodborne gastroenteritis caused by Vibrio parahaemolyticus, Foodborne gastroenteritis caused by Campylobacter
Session 14
Biological hazards in foods, Foodborne parasites, Pathogenic flatworms and round worms and Its control measures
Session 20
International standards, Waste management in processing industries
https://www.youtube.com/watch?v=0Vsnia2o0G0
https://www.youtube.com/watch?v=XCEAT6Ckmlc
https://www.youtube.com/watch?v=bxv5zI8I0qI
Session 16
Spoilage of fresh and processed fish and fishery products, Microbiology and spoilage of cured fishery products
Session 17
Assurance and management quality of fish
https://www.youtube.com/watch?v=9No0yWcQ78w
Session 18
Quality control measures, Assurance and management quality of fish, HACCP, Quality Standards
Session 19
Practical
Session 1 & 2
Sensory Evaluation For Assessing The Quality of Raw Fish
Session 3 & 4
Chemical methods of assessing fish quality:
Determination of hypoxanthine in fish
Session 5 & 6
Determination Of Available Chlorine In Bleaching Powder, Sodium Hypochlorite And Process Water
Session 7 & 8
Biochemical Tests For The Characterization Of Microorganisms
Session 9 & 10
Enumeration of total bacterial load in seafood by plate count method
Session 11 & 12
Determination Of Microbiological Quality Of Food By Dye Reduction Test
Session 13 & 14
Cleaning and sanitizing food premises and food equipment
Session 15 & 16
Detection and testing of filth in traditional processed products
Assignment topics
- The role of microorganisms in spoilage and their effects on human health.
- The application of HACCP concept in surveillance and quality assurance programs for raw, frozen, canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze-dried products.
- Risk assessment, principles of plant hygiene and sanitation, pest control, personnel hygiene, planning and layout, equipment construction and design.
- Food laws and standards, national and international legislation, mandatory and non-mandatory standards.
- The role of export inspection council & export inspection agency and MPEDA in fish and fishery products.
- Executive instructions on fish and fishery products, Legislation for export quality assurance in India.
- Certification system for fish & fishery products1.
- Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.
- Pre-harvest and post-harvest factors affecting quality.
- Assessment of quality changes in fresh and iced fish.
Our Main Teachers
Dr. Naveen Kumar Vate completed B.F.Sc. and M.F.Sc.in Fish Processing Technology from Karnataka Veterinary, Animal, and Fisheries Sciences University, Bidar, Karnataka and Ph.D in Food Science and Technology from Prince of Songkla University, Songkhla, Thailand. He has qualified ICAR – NET Exam. He also has postdoctoral research experience in the Division of Food and […]