SAİ039 Quality Cahnges in Marine Proteins

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code SAİ039
Name Quality Cahnges in Marine Proteins
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 04.10.2024 03:21