PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 539	QUALITY CONTROL METHODS IN FISHERY PRODUCTS	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	The purpose of this course, to have knowledge about the principles of methods used in determining the quality of fresh and processed aquatic products.
Course Content	Sensory analysis determining quality of fresh and processed fishery products. Determination of Trimethylamine Oxide (TMAO) ve Trimethylamine (TMA), determination of Total Volatile Basic Nitrogen (TVB-N) , Chromat test, İndol determination, Peroxide number determination, Thiobarbituric Acid (TBA) determination, Algae toxins determination, Hypoksantine determination, calculation of K value, Histamine determination, determination of protective material and microbiological analysis.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learning the reasons of doing quality control in aquatic food
2	Learning the methods for quality control of raw materials.
3	Learning the methods of quality control analysis to be done in finished products.
4	Learning the methods for sensory analysis in seafood.
5	Learning the methods of chemical analysis applied to fishery products.
6	Learning the methods for microbiological analysis in seafood.
7	Learning the methods for physical and physicochemical analysis in seafood.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3	4	3	2	2	2	3	3			3	3
LO 002	3	4	3	4	4	2	4	2			3	4
LO 003	4	4	4	4	4	3	4	3			4	4
LO 004	4	4	4	5	4	3	4	3			4	4
LO 005	5	4	4	5	4	4	4	3			4	4
LO 006	5	4	4	5	4	4	4	4			4	4
LO 007	5	4	4	5	4	4	4	4			4	4
Sub Total	29	28	26	30	26	22	27	22			26	27
Contribution	4	4	4	4	4	3	4	3	0	0	4	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 539	QUALITY CONTROL METHODS IN FISHERY PRODUCTS	3 + 0	1	Turkish	2014-2015 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. AYDIN YAPAR	ayapar@pau.edu.tr		MUH A01121	%75

Goals		The purpose of this course, to have knowledge about the principles of methods used in determining the quality of fresh and processed aquatic products.
Content		Sensory analysis determining quality of fresh and processed fishery products. Determination of Trimethylamine Oxide (TMAO) ve Trimethylamine (TMA), determination of Total Volatile Basic Nitrogen (TVB-N) , Chromat test, İndol determination, Peroxide number determination, Thiobarbituric Acid (TBA) determination, Algae toxins determination, Hypoksantine determination, calculation of K value, Histamine determination, determination of protective material and microbiological analysis.

Topics

Weeks	Topics
1	The definition and purpose of quality control
2	Classification of quality characteristics of seafood
3	Deterioration and quality loss in seafood
4	Experimental quality control methods in seafood
5	Sensory quality control methods in seafood
6	The interpretation of sensory quality control results for seafood
7	Physical and physicochemical quality control methods in seafood
8	Interpretation of the results of the physical and physicochemical quality control for seafood
9	Midterm exam
10	Chemical quality control methods in seafood
11	Interpretation of the results of the chemical quality control for seafood
12	Microbiological quality control methods in seafood
13	Interpretation of the results of microbiological quality control for seafood
14	Quality control standards for seafood

Materials

Materials are not specified.

Resources

Resources	Resources Language
1- Varlık C., Özden Ö., Erkan N., ve Alakavuk D.Ü., (2007). Su Ürünlerinde Temel Kalite Kontrol. İstanbul Üniv. Yayın No:4662, Su Ürünleri Fak. Yayın No:8, 202s	Türkçe
2- Varlık C., Uğur M., Gökoğlu N., ve Gün H., (1993). Su Ürünlerinde Kalite kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği Yay.No.17, İstanbul, 174s.	Türkçe
3-Gökoğlu N. (2002). Su Ürünleri işleme Teknolojisi. Su Vakfı yayınları, İstanbul, 157s.	Türkçe
4- Varlık C., Mol S., Baygar T., ve Tosun Ş.Y. (2007). Su Ürünleri İşleme Teknolojisinin Temelleri. İstanbul Üniv. Yayın No:4661, Su Ürünleri Fak. Yayın No:6, 122s.	Türkçe
5- Varlık C., Erkan N., Özden Ö., Mol S., ve Baygar T., (2004). Su Ürünleri işleme Teknolojisi. (Ed: C. Varlık), İstanbul Üniv. Yayın No:4465, Su Ürünleri Fak. Yayın No:7, 491s.	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student