Students will gain an overview of how processing and storage conditions influence the quality and shelf life of aquatic food. The students will be given an introduction to fish muscle as a raw material for different processing procedures. Muscle structure, muscle biochemistry, and biochemical processes after death (rigor) in relation to quality and processability will be reviewed. The composition and use of by-products will also be reviewed. An overview of different processing methods, both traditional and novel, will be given. Finally packaging of fish and fish products will be reviewed.
Bachelor degree in for instance engineering, biology, chemistry, food, animal husbandry, fishery, aquaculture
A student who has met the objectives of the course will be able to: give an overview of the muscle structure and biochemistry of fish as well as the most common storage and processing methods used on fish and fish products, and be able to discuss how different processing and storage parameters will influence the product quality and the shelf life.