Fish Processing Technology

At the end of this course, the students should be able to: 1. define chemical composition of fish and shellfish; 2. discuss microbiology of fresh and processed fish; 3. specify methods of handling of fish; 4. explain fish canning processes, curing and freezing of fish; and 5. discuss the by- products of fish processing, microbiology of fresh and processed fish.

Handling of fish: spoilage of fish and shellfish; effect of temperature on fish spoilage, use of ice; Solid carbon dioxide and liquid nitrogen in fish preservations; containers for packaging and transportation of fish, handling on board fishing vessels and on shore ;use of chemical preservatives and irradiation in extending shelf-life of fish and shell fish. Canning: Principles of canning; canning materials; handling and preparation of fish and shellfish for canning; spoilage of canned fish; chemical and microbiological spoilage and their prevention. Curing: Salting of fish-principles and practices; pickling; smoked fish; spoilage of cured fish. Microbiology of fresh and processed fish: Morphology of bacteria: growth and reproduction of bacteria: effect of environmental factors like temperature, pH, oxygen, moisture, etc. Common bacteria present in fish; identification and isolation. Bacteria of sanitary significance. Chemical composition of fish and shellfish: moisture, protein, fat, carbohydrates, ash etc.