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