Area: | Muresk Institute |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 2 Hours Weekly |
Tutorial: | 1 x 1 Hours Weekly |
Practical: | 1 x 2 Hours Weekly |
Syllabus: | Introduction to post-harvest handling of fish and shellfish. Processes of spoilage of seafood products and methods of arresting them. The sensory properties of seafood and their importance in determining food acceptability. Methods of quality evaluation. Preservation methods. Public health aspects of fish products. |
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Unit Outcomes: | On completion of this unit students will have - Explained the processes involved in spoilage of fish products. Applied established chemical, microbiological and sensory methods for quality evaluation of fish products. Developed practical experience in storage methods and quality evaluation of different seafood products. Described methods of seafood preservation. Discussed effects of fish tissue chemical composition on the fish processing approaches. Applied hazard analysis critical control point into fish processing management. Showed a capacity to participate in a team. Demonstrated time management in completing tasks and in presenting material. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Botta J.R., (1995), Evaluation of Seafood Freshness Quality, New York, VCH Publishers. Hall G.M, (Ed)., (1997), Fish Processing Technology, United Kingdom, Blackie Academic and Professional. Huss H.H., (1994), Assurance of Seafood Quality, Rome, FAO Fisheries Technical Papers. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Practical assessment (1) Report on proximate analysis excersises 15%, Practical assessment (2) Report on quality evaluation 15%, Practical assessment (3) Reports on factory visits 10%, Tutorial topic 15%, Tutorial participation 5%, Test (1) 20%, Test (2)20%. This is a grade/mark assessment. |
Field of Education: | 50100 Agriculture (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Essential | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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