Guia docente 2017_18 Facultad de Química

Contents

Topic	Sub-topic
SUBJECT 1. Basic aspects of the control of Quality of fishery products and the Aquaculture (PPAs)	- organoleptic and biochemical changes subsequent to capture. - Effects of refrigeration on loss of freshness. - Modifications of the constituents of fish during the Processing and storage. - Abiotic pollutants
SUBJECT 2. Microbiological aspects related With the conservation of the fish.	- Marine biotoxins. - Legislative progress and alternative methods.
SUBJECT 3. Physical Methods of quality control of Fishery products	Rheology of gels for the determination of physical properties: 1) Oscillatory methods (test in tension sweeps and sweep of frequency; 2) Static methods (load-recovery test, temperatura Constant: determination of gel strength, exponent of relaxation and relax time.
SUBJECT 4. Quality control in packaging. Defects. More common in packaged products.	- Know the methods of recognition of defects. - Know the guidelines of action in the daily practice of the industry.
SUBJECT 5. Practical classes	- Determination of sensory, chemical and microbiological parameters of the quality. - Nutritional composition, presence of additives and contaminants.