Guia docente 2023_24 Facultade de Ciencias

Contents

Topic	Sub-topic
Unit I: INTRODUCTION	Subject 1.- Fish industry
Unit II: CLASSIFICATION PRODUCTS OF THE FISHING	Subject 2.- The products of the fishing.
Unit III: COMPOSITION OF THE MUSCLE OF THE FISH	Subject 3.- The muscle of the fish.
Unit IV: TRANSFORMATION OF THE MUSCLE IN MEAT	Subject 4.- Biochemical changes post-mortem.
Unit V: QUALITY	Subject 5.- Attributes of quality of the fish.
Unit SAW: SYSTEMS OF FISHING And *ESTIBA	Subject 6.- Capture, manipulation and distribution of the fish.
Unit VII: SYSTEMS OF CONSERVATION And INDUSTRIALISATION	Subject 7.- Refrigeration of the fish. Subject 8.- Freezing of the fish. Subject 9.- Salting and dehydration of the fish. Subject 10.- Canned fish Subject 11.- Semi-canned fish Subject 12.- Smoked fish Subject 13.- The molluscs. Subject 14.- The crustaceans. Subject 15.- The cephalopods. Subject 16.- Surimi Subject 17.- Concentrated proteic of fish muscle.
SEMINARS	1. Processed in the fish industry 2. Fishing sector 3. Seaweeds 3. Other fish products
PRACTICES OF LABORATORY	1. Classification of fish 2. Quality parameters of fish and fishery products 3. Processing of fishery products