Fish Product 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

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

Spoilage of fish Click here

Practical- Visit to fish market

Session 2 & 3: (Theory)

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

Processing of fish by traditional method Click here 

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 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

METHOD OF SMOKING Click here

Session 15: (Theory)

Hurdle technology in fish preservation and processing
 Hurdle technology Click here 

Hurdle technology video  Click here

Session 16: (Theory)

Marinaded fish products – role of acids in marinades, types of marinades
 MARINATION OF FISH Click here

Marinades fish Click here for video guide

Session 17 & 18: (Practice)

Preparation of marinated fish products

Marinades fish Click here

Session 19: (Theory)

Fish and prawn pickles
 Fish and Prawn Pickle Click here

Session 20: (Practice)

Preparation of Fish and prawn pickles

Fish Pickle Kerela style Click here

Prawn pickle Click here

Session 21: (Theory)

Fermented fish products traditional Indian fermented products. Fermented fish products of Southeast Asia.
Fermented Fish Product Click here

Session 22: (Practice)

Preparation of fermented fish product

Ngari preparation Click here

Session 23: (Theory)

Fish Sauce and Paste Products

 FISH SAUCE AND FISH PASTE Click here

Session 24: (Practice)

Session 25: (Theory)

Principles and methods of preparation of various fish paste product; Fish Mince
 Fish Mince Click here

Fish mince preparation Click here

Session 26: (Practice)

Preparation of Fish Mince

Fish mince preparation Click here

Session 27 and 28: (Theory)

Fish surimi; Quality Assessment of Surimi

 Fish surimi Click here

Video Link fish surimi Click here

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 32: (Theory)

Extruded products
 Notes on Extrusion

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

Fish cutlet 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)

Session 41: (Theory)

HACCP in safe products production

Notes on  HACCP IN PRODUCT PREPARATION

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

Annexure

Assigment

  1. Different cured fish products.
  2.  Fermented fish of South East Asia.
  3. Preparation of Ngari.
  4. Surimi: Surimi-based products.
  5. Battered and breaded fish products.
  6. Different cured fish products.
  7. Preparation of dry fish.
  8. Marinated fish products.
  9. Preservation of fish by smoking.
  10. Fermented fish products of India.
  11. Spoilage in cured fish products.

Question model

Click here for question model FSPT 3206 value addition 1

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 […]