On completion of this subject the student should be able to:
1. Explain the structure and composition of fish and seafood;
2. Explain post-mortem physiology and biochemical reactions and their effects including effects of other factors on quality and safety;
3. Apply appropriate methods of processing and preservation of fish and seafood.
4. Understand of the management and regulatory functions relating to fish and seafood.
Introduction to species and classes of seafood including commercially traded tropical species; Structure and composition of fish and seafood, post-harvest physiology, biochemical and physical changes, rigor mortis, seasonal changes (spawning and moulting), methods of catch (per seine, longline) and handling, and their effects on quality; Methods of processing and preservation and their effects on quality: chilling – refrigerated sea water (RSW), ice slurry, refrigerated water, brine freezing, thermal processing (canning) and smoking; Quality tests: objective and subjective; Natural toxins in fish and seafood and their control measures; Overview of market types and trend (international, local markets), NFA structure and functions; Standards and regulations governing fisheries activities in PNG.
Granata, L. A., Flick, G. J., Martin, R. E., The seafood industry: species, products, processing, and safety, Wiley-Blackwell, Chichester, UK, 2012.
Hall, G., Fish processing: sustainability and new opportunities, Wiley-Blackwell, Chichester, UK, 2011.
Bratt, L., Fish canning handbook, Blackwell, Ames, USA, 2010.
Alasalvar, C., Miyashita, K., Shahidi, F., Wanasundara, U., Handbook of seafood quality, safety, and health applications, Blackwell, Ames, USA, 2010.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
