Fish Production and Value Addition

Teacher

Hauzoukim

Category

Core Courses

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Course Name: Fish Products and Value Addition

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

Learning Outcomes

1. Students will understand the preservation techniques to reduce spoilage in fish and minimize post-harvest loss.
2. Different types of processing methods for different fish.
3. Low-value and by-catch have the same nutritional quality as of the high-value fish and can be used to prepare value-added products.

Theory
1. Principle of fish preservation and processing.
2. Processing of fish by traditional methods – salting, sun drying, smoking, marinading and fermentation.
3. 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.
4. Drying and dehydration- theory, importance of water activity in relation to microbial growth.
5. Methods of Drying-Sun drying and artificial drying- solar dryer. Packaging and storage of salted and dried fish.
6. Fish preservation by smoking- chemical composition of wood smoke and their role in preservation.
7. Methods of smoking and equipments used for smoking. Carcinogenic compound in wood and methods to remove them.
8. Hurdle technology in fish preservation and processing.
9. Marinaded fish products – role of acids in marinades, types of marinades.
10. Fish and prawn pickles
11. Fermented fish products traditional Indian fermented products. Fermented fish products of Southeast Asia.
12. Fish sauce and Fish paste
13. Principles and methods of preparation of various fish paste products ;Fish Mince
14. Fish surimi; Quality Assessment of Surimi
15. Fish sausage, fish ham, kamaboko, Fish cake, etc.
16. Fish muscle structure, myofibriller protein and their role in elasticity formation.
17. Extruded products – theory of extrusion, equipments used, advantages of extruded products, methods of preparation of extruded products.
18. Value addition. Battered and braided products-fish finger, fish cutlet.
19. Diversified fish products: Shrimp and squids product, fish wafer, fish soup powder, Imitation products etc.
20. HACCP in safe products production.

Practical

1. Preparation of salted-dried fish by dry salting, wet salting and mixed salting
2. Preparation of dry fish
3. Preparation of smoked fish
4. Preparation of fish pickle
5. Preparation of prawn pickle
6. Preparation of fermented fish
7. Preparation of marinated products
8. Preparation of fish mince
9. Preparation of fish mince-based products (Kamaboko, Chikuwa, fish sausage, fish balls, fish cakes
10. Preparation of diversified and valued added fish product
11. Preparation of fish cutlet
12. Visit to dry fish market
13. 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

Principle of fish preservation and processing
Principles of preservation

Spoilage of fish

Practical- Visit to fish market

Session 2

Processing of fish by traditional method
Processing of fish by traditional methods – salting, sun drying, smoking, marinading and fermentation

Session 3

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

1. Preparation of salted-dried fish by dry salting, wet salting and mixed salting
Experiment 1
salting of fish

packaging of salted fish
local packaging

Session 4

Drying and dehydration- theory, importance of water activity in relation to microbial growth
DRYING & DEHYDRATION 1

Session 5

Methods of Drying-Sun drying and artificial drying- solar dryer. Packaging and storage of salted and dried fish

METHODS OF DRYING

Preparation of dry fish
Training Manual_Hygienic drying and packing of fish
packaging of dried fishnatural fish drying method
CIFT model
mechanical dryer

packaging of dried fish

Session 6

Fish preservation by smoking- chemical composition of wood smoke and their role in preservation

PRESERVATION OF FISH BY SMOKING

Session 7

Methods of smoking and equipments used for smoking. Carcinogenic compound in wood and methods to remove them

S-7 METHOD OF SMOKINGPreparation of smoked fish
traditional smoking method
Fish smoking method
mechanical smoking method

Packaging of smoked fish

Session 8

Hurdle technology in fish preservation and processing
S-8 Hurdle tech.

hurdle technology

Session 9

Marinaded fish products – role of acids in marinades, types of marinades
S-9 MARINATION OF FISH

Marinades fish

Session 11

Fermented fish products traditional Indian fermented products. Fermented fish products of Southeast Asia.
S-11 Fermented Fish Product

Ngari preparation

Session 13

Principles and methods of preparation of various fish paste product; Fish Mince
S-13 Fish Mince

fish mince preparation

Session 14

Fish surimi; Quality Assessment of Surimi

S-14 Fish surimi

fish surimi

Session 15

Fish sausage, fish ham, kamaboko, Fish cake, etc.
S-15 Kamaboko, fish ham

kamaboko
chikuwa

Session 16

Fish muscle structure, myofibriller protein and their role in elasticity formation.

S-16 Fish Muscle Structure

Session 17

Extruded products
S-17 Extrusion

Session 18

Value addition. Battered and braided products-fish finger, fish cutlet.
S-18 VALUE ADDITION-BATTERED AND BREADED

Preparation of fish mince-based products (Kamaboko, Chikuwa, fish sausage, fish balls, fish cakes)

fish sausage
fish ball
fish ball homemade

fish cutlet

Session 19

Diversified fish products: Shrimp and squids product, fish wafer, fish soup powder, Imitation products
S-19 Diversified value added products

ValueAddedFishProducts
nobashi shrimp
squid rings

crab analog-imitation

Session 20

HACCP in safe products production

S-20 HACCP IN PRODUCT PREPARATION

Session 21

13. Quality assessment of market sample of dried and fermented fish products
Microbiology, sensory and chemical method
annexure Hedonic sensory evalation

Case Studies

Case Studies

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