Page 166 - CatalogNEP-PS

SUGGESTED READINGS:

1. Encyclopedia of Food Safety by Yasmine Motarjemi
2. Encyclopedia of Food Microbiology by Carl A. Batt; Pradip Patel; Richard K. Robinson

VAC IV:

VAC213/Zoo.216 Fish Products and By-products Technology 1+1

LEARNING OBJECTIVES:

The Learning Objectives of this course are as follows:
 To give first-hand training on fish production and by-products.
 To gather knowledge on the how to prepare products.
 To enhance the quality of fish product.

LEARNING OUTCOMES:

 By the end of the course, the students will be able to:
 Start the Fish processing industry.
 Initiate entrepreneurship on processing

THEORY (15 Hours)

UNIT I: (5 Hours)

Principle of fish preservation and processing; Processing of fish by traditional methods salting,
sun drying, smoking, marinading and fermentation; Theory of salting, methods of salting –wet

salting and dry salting.

UNIT II: (5 Hours)

Fish and prawn pickles, fish sauce and Fish paste, traditional Indian fermented products;
Principles and methods of preparation of various fish paste products like fish sausage, fish ham,

surimi, fish cake, kamaboko etc. Preparation of salted fish, dried fish and smoked fish by different
methods; Preparation of fish manure, fishmeal, fish body oil, fish liver oil; Preparation of prawn

& fish pickles. Preparation of fermented fish sauces

UNIT III: (5 Hours)

Canning as a method of preservation; Unit operations in canning; Thermal process for canned
foods; Changes in canned foods and spoilage; Canning of commercially important fish.

Fish Packaging method; Use of Metal Containers in packaging; Plastics for Packaging;
Manufacture of plastic packages; Heat Sealing; Additives in plastics; Paper and Board; Glass

containers and Closures.

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