TÜRKÇE
ENGLISH
Information
| Code | SAİ039 |
| Name | Quality Cahnges in Marine Proteins |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK |
| Course Instructor |
Öğr. Gör.Dr. ALİ SERHAT ÖZKÜTÜK
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Classification of proteins and physical, chemical and functional properties of proteins and loss of quality depending on frozen storage.
Course Content
Using of fish protein as a raw material for producing of mince based products and investigating of functional properties of protein and also denaturation and oxidation of proteins which are occurred depending on frozen storage.
Course Precondition
No prerequisite for the course.
Resources
Park, J.W., 2005. Surimi and surimi seafood. CRC Pres. Taylor and Francis Group. Alasalvar, C., Shahidi, F., Miyashita, U. 2011. Handbook of seafood quality, safety and health applications Wiley-Blackwell. Inc., New Delhi, India
Notes
Park, J.W., 2005. Surimi and surimi seafood. CRC Pres. Taylor and Francis Group.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Having knowledge about classification of proteins |
| LO02 | Having knowledge about physical and chemical properties of protein |
| LO03 | Having knowledge about protein denaturation |
| LO04 | Having knowledge about functional properties of protein |
| LO05 | Having knowledge about protein oxidation |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | 1 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 1 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | 2 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Structure of proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 2 | Structure of amino acids | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 3 | Classification of proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 4 | Fish muscle proteins Myofibrillar proteins Sarcoplasmic proteins Stroma proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 5 | Physical and chemical properties of proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 6 | Functional properties of proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 7 | Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar proteins | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 9 | Protein denaturation | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 10 | Quality changes of white fish during frozen storage | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 11 | Quality changes of dark pelagic fish during frozen storage | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 12 | Maillard reaction | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 13 | Reaction between fish meat protein and reducing sugars through the Maillard reaction | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 14 | Protein oxidation | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 15 | Effects of lipid oxidation on protein oxidation | Reading lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Proje / Tasarım |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 5 | 75 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 156 | ||
| Total Workload / 25 (h) | 6,24 | ||
| ECTS | 6 ECTS | ||