Fish processing technology

Introducing students to postmortem changes in fish meat and their impact on quality and processing procedures. Description of the various technologies used in the fish processing industry.

Achievement of basic knowledge and acquisition of certain skills by students necessary for work in the fish processing industry, as well as in scientific, professional, control, project and pedagogical institutions.

Chemical composition of fish meat, Post-mortem changes in fish meat (rigor mortis, autolytic processes, spoilage under the influence of bacteria, physical changes), Technological procedures: cooling, freezing, cooking, canning, marinating, MAP. Technological procedures for making different products from fish meat, Training and implementation of HACCP in the fish meat processing industry.

1. Footitt JR., Lewis SA., 1999. The Canning of Fish and Meat, An aspen Publication. Gaitersburg, Maryland, USA

2. Kovačević D., 2001. Chemistry and technology of meat and fish, Faculty of Food Technology, Osijek

3. Bremner HA., 2002. Safety and quality Issues in Fish Processing

Written test and final exam.

Lectures, visits to the food industry, seminar work, consultations.