Domain Track: Fish Processing Technology

Teacher

Hauzoukim

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Domain Track Title : Fish Processing Technology

Track Total Credits ( T-P-P): (3-15-11) (29 Credits)

Courses Division( list all divisions):

Track Course (3-6-0)

Course 1: Post harvest handling and processing of fish and shellfish: CUFT 2350 (1-2-0)

Course 2: Design, maintenance of fish processing plant and instrumentation: CUFT 2351 (1-2-0)

Course 3: Quality assurance, management and certification: CUFT 2352 (1-2-0)

Practice Courses (0-9-0)

Course 4: Fish and shellfish waste management: CUFT 2353 (0-3-0)

Course 5: Microbiological analysis of fish and fisheries products: CUFT 2354 (0-3-0)

Course 6: Biochemical analysis of fish and fisheries product: CUFT 2355 (0-3-0)

FELP Linked Course CUFT 2356 (0-0-11)

Course 7: Preparation of different fisheries products and quality assessment (0-0-11)

Domain Track Objectives:

  1. To Impart understanding traditional, scientific and innovative skills in Fish Processing & preservation.
  2. To teach students regarding various fish and shellfish by-products, and their utilization.
  3. To demonstrate methods involved in fish quality assessment, by-product and value added fish product development

CO-PO Mapping of each Domain Course

COs Course outcomes Mapping COs with POs
Course 1: Post-harvest handling and processing of fish and shellfish: CUFT 2350 (1-2-0)
CO1 Identify different types of fish and shellfish. PO1,PO2
CO2 Ability to assess the mechanism of fish spoilage and methods for prevention. PO4,PO5
CO3 Skilled for the processing and preservation of different fishes and consumer preferences. PO7,PO8
Course 2: Design, maintenance of fish processing plant and instrumentation: CUFT 2351 (1-2-0)
CO1 Knowledge on fish processing plant and equipment design. PO1, PO2, PO3
CO2 Familiarize with the fundamental concepts of different equipments used in fish processing industries. PO1, PO2, PO8
CO3 Understanding the working procedure of different equipments used in fish processing industries. PO1, PO2, PO4
Course 3: Quality assurance, management and certification: CUFT 2352 (1-2-0)
CO1 Adopt hygienic and sanitation practices during product preparation. PO1,PO5,PO9
CO2 Understand and develop fish processing industries based on the quality standards and safety regulations. PO3
CO3 Familiarized with food safety laws: National and International. PO1, PO8
Course 4: Fish and shellfish waste management CUFT 2353(0-3-0)
CO1 Knowledge on various by-products and fish processing waste. PO1, PO2
CO2  Understanding the various valuable bioactive compounds extracted from by-products and waste. PO1, PO2, PO4
CO3  Familiarize with various extraction and isolation methods of bioactive compounds from fish and shellfish waste. PO1, PO2, PO5
Course 5: Microbiological analysis of fish and fisheries products: CUFT 2354 (0-3-0)
CO1 Perform and conduct microbial evaluation of fish and fisheries products. PO4,PO8
CO2 Understand the impact of bacterial load on the quality of fish, the safety of consumers. PO1, PO3
Course 6: Biochemical analysis of fish and fisheries product: CUFT 2355 (0-3-0)
CO1 Perform and conduct biochemical evaluation of fish and fish based. PO4,PO8
CO2 Familiarized with safety limits in fish and fish-based products. PO1, PO8
Course 7: FELP Linked Course CUFT 2356 (0-0-11)

Preparation of different fisheries products and quality assessment (0-0-11).

CO1 To Impart understanding traditional, scientific and innovative skills in Fish Processing & preservation. PO1, PO2,PO3,PO7, PO8

PO1: Knowledge enhancement.

PO2: Professional and Entrepreneurial Skill development.

PO3: Critical thinking.

PO4: Problem Solving.

PO5: Environment and Sustainability.

PO7: Communication & Extension Skills.

PO8: Team Work

Domain Syllabus:

Course 1: Post-harvest handling and processing of fish and shellfish: CUFT 2350 (1-2-0)

Theory:

 

1.1. Handling of fish and shellfish on-board fishing vessels, Unit operations, loading and unloading of fish and shellfish.

1.2. Post-harvest fishery losses, methods to reduce losses, handling of fish and shellfish in landing centres, defects and modifications needed.

1.3. Different types of ice used in storage of fish and shellfish, storage methods.

1.4. Physical, chemical, microbiological and sensory changes during handling, chill storage, iced and refrigerated storage of fishes.

1.5. Structure of fish and shellfish myosystems, Post-mortem changes of fish and shellfish after harvesting.

1.6. Factors affecting quality of fresh fish and shellfish-intrinsic and extrinsic factors.

1.7. Pre-processing and filleting of fish, Processing of prawns, lobster, squid, cuttle fish, crab,depuration of bivalves, etc.

1.8. Transportation of live fish/shell fish, Transportation of raw fish to local markets and processing centres,

1.9. Refrigerated transport systems, Cold chain,Improvements needed in transportation and handling of fish and shellfishes.

Practical:

1.1. Depuration, bleeding, deveining of fish and shellfish.

1.2. Pre-processing and use of potable water in fish and shellfishes.

1.3. Different processing and cutting style of finfishes.

1.4. Different processing style of shellfishes (prawns, shrimps, lobster, and crab).

1.5. Processing style of squid, cuttle fish, bivalves, etc.

1.6. Storage, preservation, andtreatment with natural bio preservative, organic acid and chemical agent.

1.7. Determination of shelf life of fish and shellfish

1.8. Heat load calculation of ice requirement in finfish and shellfish.

1.9. Chemical, physical and sensory freshness analysis of fish and shellfishes.

Course 2: Design, maintenance of fish processing plant and instrumentation: CUFT 2351 (1-2-0)

Theory

2.1. Fundamentals of processing plant design, Site selection, design and preparation of layout of processing plants - freezing plant, cold storage, canning plant, dryers etc.

2.2. Functions and construction of refrigeration system, Tests and inspection, Operation and handling.

2.3. P-H diagram and basic calculation - Application of P-H diagram, size and required power of compressor, maintenance of refrigerating machine, troubles and causes.

2.4. Preventive maintenance of machinery and equipment of fish processing plants, IQF, Canning plant, sausage plant, artificial dryers, smoking chambers etc.,

2.5. Safety controls for freezing and canning plant effluent treatment: Legislation and standards of effluent discharge, water pollution control measures in the food industry.

2.6. Waste water treatment process; dissolved air floatation, sedimentation, chemical treatment, biological treatment, aeration, carbon adsorption, granular media filtration and sludge handling.

2.7. Boilers - Classification and selection of boilers, Boiler mounting and accessories.

2.8. Measurement techniques Sensors, active and passive sensors, characteristic of sensors for the measurement of temperature, relative humidity, aw value, gel strength, moisture, freshness, pH, conductivity, DO, redox potential, salinity, air velocity, solar energy and brine concentration.

2.9. Different types of thermometers, characteristics and application. Instrumentation techniques: General configuration of instrumentation system. Instrumentation for measurement of aw value, temperature, pH, freshness, gel strength, salinity, brine concentration.

2.10. Thermal properties of foods, Calorie, heat loss, heat gain, specific heat, Newton's laws of cooling, heat transfer, latent heat, laws of fusion, thermal conductors, and thermal diffusivity.

 

Practical:

2.1. Design and Maintenance of Fish Processing Plants.

2.2. Operation and maintenance of machinery and equipment for cold storage plant, freezing plant, canning plant, sausage making, dryers, boilers etc.

2.3. Assembly of a refrigeration unit and charging refrigerant.

2.4. Measurement of temperature inside cold storage / freezer, fish during freezing and thawing.

2.5. Estimation of Gel strength.

2.6. Measurement of solar radiation, air velocity, air temperature.

2.7. Measurement of salinity, conductivity, pH.

2.8. Estimation of water activity.

2.9. Field visit to fish/shrimp processing plant.

Course 3. Quality assurance, management and certification: CUFT 2352 (1-2-0)

Theory:

Quality management, total quality concept and application in fish trade.

3.1. Quality assessment of fish and fishery products - physical, chemical, organoleptic and microbiological quality standards.

3.2. Inspection and quality assurance

3.3. Water Quality and standards : water analysis, treatments, chlorination, ozonisation, UV radiation, reverse osmosis, techniques to remove pesticides and heavy metals.

3.4. Sensory evaluation of fish and fish products: Basic aspects, different methods of evaluation, taste panel selection and constitution, statistical analysis.

3.5. HACCP and Quality problem in fishery products: Good manufacturing practices, HACCP Principles, Practical aspects of planning and implementation, verification, validation and Audit.

3.6. National and international standards: ISO 9000:2000S series of quality assurance system,  Codex alimentarius, USFDA and EU regulations for fish export trade, IDP and SAT formations in certification of export worthiness of fish processing units, regulations for fishing vessels, pre-processing and processing plants, EU regulations,  ISO 22000:2006

3.7. Factory sanitation and hygiene: National and international requirements, SSOP, Sanitary and phytosanitary measures.

3.8.  Water quality and standards: water analysis, purification and treatment of water.

3.9. Food laws in India, integrated food law.

Practical:

3.1. Evaluation of fish / fishery products for organoleptic, chemical and microbial quality.

3.2. Methods for analysis for bacterial quality parameters, chemical parameters and filth.

3.3. Evaluation of sanitary conditions in fish processing units.

3.4. Analysis of typical hazards. Study of correction and corrective action.

3.5. Filling procedure for licensed/certification for BIS, FSSAI,HACCP

3.6. SQC: Introduction, statistical principles involved, process control, control charts, variable and attribute control charts, Acceptance sampling, basic ideas, sampling by attributes single and double sampling plants, Basic concepts of decision making.

3.7. Familiarization with water quality analysis.

Course 4: Fish and shellfish waste management CUFT 2353(0-3-0)

Practical:

4.1. Fish meal Production –by using dry and wet rendering process, machinery, control of quality of products, specifications, packaging and storage.

4.2. Fish body and liver oils extraction, purification, preservation and storage,

4.3. Fish protein concentrate (FPC): different methods of production, functional properties and types of FPC.

4.4. Fish silage preparation, Acid silage and fermented silage, advantages over fish meal, nutritional value of silage.

4.5. Fish hydrolysates: Production and utilization, biochemical composition and importance in food and nutrition.

4.6. Shrimp waste, crab shell and squilla utilisation: Conventional uses, feeds and manure formation,

4.7. Extraction of chitin, chitosan and glucosamine hydrochloride from crustacean shell waste.

4.8. Commercial production and use of protein isolates from squilla and shrimp waste.

4.9. Preparation of by-products: Fish maws, isinglass, collagen, and gelatin.

4.10. Preparation of pearl essence from fish scale waste,

4.11. Production of fertilizer, fish glue etc.

4.12. Processing of snail meat.

5. Microbiological analysis of fish and fisheries products: CUFT 2354 (0-3-0)

Practical:

5.1. Sampling and processing of samples for microbiological investigation.

5.2. Enumeration of microorganisms associated with finfish, shellfish, water and ice.

5.3. Techniques in sterilization: Physical and chemical methods of sterilization, Preparation of media.

5.4. Safety in microbiology laboratory: Prevention of contamination, Biosafety level, disinfection methods

5.5. Microscopy: Bright field, phase contrast

5.6. Stains, Staining methods

5.7. Laboratory Biochemical techniques to detect and isolate pathogens in fish:E.coli, Staphylococcusaureus, Streptococusfaecalis, Clostridium perfrigens, Clostridium botulinum, Salmonella,Listeria, Vibrio cholera, Vibrio parabaemolyticus, V. Vulnificus,

5.8. Preservation and maintenance of cultures

5.9. Testes for identification of bacteria: Phenotypic, cultural, and serological techniques

5.10. Culture of Anaerobic bacteria

5.11. Identification of fungi from fish and Fishery Product

5.12. Bio-assay of bacterial toxins.

5.13. Antibiotic assay: sensitivity tests, evaluation of antibacterial properties.

5.14. Analysis of fishproduct constituents:  MIC, MCC, Methods for Risk analysis of seafood.

5.15. Basics of Molecular techniques: Rapid identification of bacteria

5.16. Basics of virological techniques.

6. Biochemical analysis of fish and fisheries product: CUFT 2355 (0-3-0)

6.1 Proximate composition of fish products

6.2. Qualitative determination of Carbohydrates

6.3. Qualitative determination of proteins and amino acids

6.4,Qualitative determination of lipids.

6.5. Estimation of Total Volatile Basic Nitrogen (TVBN)

6.6.Estimation of Trimethylamine (TMA) Nitrogen

6.7. Estimation of Thiobarbituric Acid (TBA) value

6.8.Estimation of Peroxide Value

6.9. Determination of Free Fatty Acid Value

6.10. Estimation of Salt (Sodium Chloride)

6.11. Determination of Saponification Value

6.12. Determination of Specific Gravity of Oil.

6.13. Determination of Iodine Value

6.14. Sensory evaluation of fish product using 9 point hedonic scale.

6.15. Measuring responses- difference tests, triangle test, Duo-trio, and other tests, attribute difference tests.

7. Preparation of different fisheries products and quality assessment:CUFT 2356 (0-0-11)

Business planning and designing, Preparation of value added fish product, nutritional quality and biochemical properties assessment.

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
  4. Laboratory Manual in General Microbiology-Dr. N. Kannan
  5. Kanduri L & Eckhartt RA. 2002. Food Safety in Shrimp Processing. Fishing News Books
  6. Shukla RK. 2006. Total Quality Management Practicing Manager. New Royal Book

Session Plan for the Entire Domain: Fish Processing Technology

Course 1: Post-harvest handling and processing of fish and shellfish (1-2-0)

Theory

COURSE: 3. Quality assurance, management and certification (1-2-0)

Theory

Session :1

3.1.Quality management, total quality concept and application in fish trade.

Introduction to Quality Management and Applications

Video link

Session: 2

Quality assessment of fish and fishery products - physical, chemical, organoleptic and microbiological quality standards.

3.1. Quality assessment of fish and fishery products - physical, chemical, organoleptic and microbiological quality standards

Video link

Session: 3

Inspection and quality assurance: Fish inspection in India, process water quality in fishery industry, product quality.

3.2. Inspection and quality assurance: Fish inspection in India, process water quality in fishery industry, product quality

Video link

Video link

Session: 4

Water Quality and standards : water analysis, treatments, chlorination, ozonisation, UV radiation, reverse osmosis.

3.3. Water Quality and standards : water analysis, treatments, chlorination, ozonisation, UV radiation, reverse osmosis

Video link

Video link

Session: 5

3.4. Sensory evaluation of fish and fish products

3.4. Sensory evaluation of fish and fish products

Video link

Session: 6

3.5. HACCP and Quality problem in fishery products

3.5. HACCP and Quality problem in fishery products

Video link

Session: 11

3.7. Factory sanitation and hygiene

3.7.  Factory sanitation and hygiene

Video link

Session: 12

3.8. Water quality and standards

3.8. Water quality and standards

Video link

Session: 13

Food laws in India

3.9. Food laws in India

Video link

Practice

Session: 1

3.1.Evaluation of fish / fishery products for organoleptic, chemical and microbial quality.

Practical 3.1. Evaluation of fish / fishery products for organoleptic, chemical and microbial quality

Video link

Session: 4

Evaluation of sanitary conditions in fish processing units

Practical 3.3. -Evaluation of sanitary conditions in fish processing units

Video link

Session: 5

Analysis of typical hazards. Study of correction and corrective action

Practical 3.4. Analysis of typical hazards. Study of correction and corrective action

Video link

Video link

Session: 6

Filling Procedure for Licensed/certification for HACCP

Practical 3.5. Filling Procedure for Licensed/certification for HACCP

Video link

Video link

Session: 9

Familiarization with water quality analysis

Practical 3.7. Familiarization with water quality analysis

Video link

Course 4. Fish and shellfish waste management(0-3-0)

Practical

Session 1

4.1. Fish meal Production –by using dry and wet rendering process, machinery, control of quality of products, specifications, packaging and storage.

4.1.FISH-MEAL

4.1.Special Methods of Processing

4.1.FISH MEAL PROCESSING

Video Link

Session 2

4.2. Fish body and liver oils extraction, purification, preservation and storage.

4.2. FISH OIL

4.2. FISH OILCIRC277

4.2.Fish-Oil

Video Link

Session 3

4.3. Fish protein concentrate (FPC): different methods of production, functional properties and types of FPC.

4.3. FPC1

4.3.FPC

Video Link

Video Link

Video Link

Session 4

4.4. Fish silage preparation, Acid silage and fermented silage, advantages over fish meal, nutritional value of silage.

4.4. CIWAFish-SilageTechnology

4.4. Fish-silage

Video Link

Session 5

4.5. Fish hydrolysates: Production and utilization, biochemical composition and importance in food and nutrition.

4.5. PARTIALLY-HYDROLYSED-AND-DEODORISED-FISH-MEAL

4.5. Protein Hydrolysate from Miscellaneous fish

4.5.FPH

Video Link

Session 6

4.6. Shrimp waste, crab shell and squilla utilisation: Conventional uses, feeds and manure formation.

4.6. chitin fromcrab shell

Video Link

Video Link

Session 7

4.7. Extraction of chitin, chitosan and glucosamine hydrochloride from crustacean shell waste.

4.7.CHITIN

4.7.Chitosan-Usage

4.7. Chitiosan

4.7.Chitin

Video Link

Video Link

Video Link Chitin Bioplastick

Video Link Chitosan Bioplastic

Session 8

4.8. Commercial production and use of protein isolates from squilla and shrimp waste.

4.8. Protein isolate from squilla

Session 10

4.10. Preparation of pearl essence from fish scale waste.

4.10. pearl essence

4.10.PREPARATION-OF-PEARL-ESSENCE

Session 11

4.11. Production of fertilizer, fish glue etc.

4.11. Fish glue

Video Link

Video Link

Session 12

4.12. Processing of snail meat.

4.12 Processing of snail meat

Video Link

Course 5: Microbiological analysis of fish and fisheries products: (0-3-0)

Practical

Session : 1

Sampling and processing of samples for microbiological investigation

5.1 Sampling and processing of samples for Microbiological investigation

Video link

Session : 2

Enumeration of microorganisms associated with finfish, shellfish

5.2 Enumeration of Microorganisms in foods

Video link

Session : 3

Techniques in sterilization: Physical and chemical methods of sterilization, Preparation of media.

5.3 Media preperation

Video link

Session: 4

Techniques in sterilization: Physical and chemical methods of sterilization, Preparation of media.

5.3.1 Sterilization techniques

Video link

Session: 5

Safety in microbiology laboratory

5.4 Safety in microbiology laboratory

Video link

Video link

Session: 6

Microscopy: Introduction

5.5 Microscopy

Session: 7

Microscopy: Bright field

5.5 microscopy (2)

Video link

Session: 8

Microscopy: Phase contrast

5.5 Microscopy (3)

Video link

Session: 9

Stains, Staining methods

5.6 Stains and staining

Video link

Session: 10

Stains, Staining methods

5.6.1 Stains and Staining methods

Video link

Session: 11

Laboratory Biochemical techniques to detect and isolate pathogens in fish

5.7. Biochemical tests

Video link

Session: 12

Preservation and maintenance of cultures

5.8. Preservation and Maintenance of culture

Video link

Session: 13

Laboratory Biochemical techniques to detect and isolate pathogens in fish

5.7. Biochemical tests (1)

Video link

Session: 14

Laboratory Biochemical techniques to detect and isolate pathogens in fish

5.7. Biochemical tests (2)

Video link

Session: 16

Culture of Anaerobic bacteria

5.10. Anaerobic culture method

Video link

Session: 17

Identification of Fungi from Fishery Products

Fungi Fundamentals and diagnosis

Video link

Session: 18

Bio-assay of bacterial toxins

5.12. bioassay on bacterial toxins

Video link

Session: 19

Antibiotic assay

5.13. aNTIBIOTIC ASSAY

Video link

Session: 20

Analysis of fish product constituents

5.14.Determination of MIC and MCC

Session: 21

Molecular identification of Bacterial strains

5.14. Molecular bacterial identification

Video link

Session: 22

Virological techniques

5.15 virological technique

Video link

Course 6. Biochemical analysis of fish and fisheries product (0-3-0)

Practical

Session 2.

6.2. Qualitative determination of Carbohydrates

6.2. Qualitative analysis of carbohydrates

Video Link

Video Link

Session 3.

Qualitative determination of proteins and amino acids.

6.3. Qualitative analysis of protein and amino acids

Video Link

Video Link

Session 4.

Qualitative determination of lipids.

6.4. Qualitative analysis oflipids

Video Link

Session 5.

Estimation of Total Volatile Basic Nitrogen (TVBN)

6.5. TVBN

Video Link

Session 6.

Estimation of Trimethylamine (TMA) Nitrogen

6.6. TMA

Video Link

Session 7.

Estimation of Thiobarbituric Acid (TBA) value

6.7. TBARS 

Video Link

Video Link

Session 8.

Estimation of Peroxide Value

6.8. PV

Video Link

Session 9.

Determination of Free Fatty Acid Value

6.9. FFA

Video Link

Session 10.

Estimation of Salt (Sodium Chloride)

6.10. SALT

Video Link

Session 11.

Determination of Saponification Value

6.11. SAPONIFICATION VALUE

Video Link

Session 12.

Sensory evaluation of fish product using 9 point hedonic scale.

6.14. SENSORY EVALUATION

Video Link

Session 13.

Determination of Iodine Value

6.13. IODINE VALUE

Video Link

Session 14.

Determination of Specific Gravity of Oil.

6.12. SPECIFIC GRAVITY

Video Link

Session 15.

Measuring responses- difference tests, triangle test, Duo-trio, and other tests, attribute difference tests.

6.15 measuring test

Video Link

Video Link duo and triangular

FELP linked domain:

Preparation of different fish value added products and byproducts.

E-material

Processing of fish Click here

Question model

CUFT2350 Question model Click here

Assignment

Assignment topics Download Assignment topics here

FEW CLIPS AND VIDEO OF FISH PROCESSING TECHNOLOGY DOMAIN

FISH CUTLET

pH DETERMINATION OF SAMPLE

FILLETING OF FISH

SENSORY EVALUATION OF FISH

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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 […]

  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 […]