Guia docente 2023_24 Facultade de Química

Contents

Topic	Sub-topic
ITEM 1. Basic aspects of quality control of fishery and aquaculture products (PPAs).	-Subsequent organoleptic and biochemical changes capture it. - Effects of refrigeration on loss of freshness. - Modifications of fish constituents during the processing and storage. - Abiotic contaminants.
ITEM 2. Related Microbiological Aspects with the conservation of fish.	-Biotoxins marine. - Legislative advances and alternative methods.
ITEM 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 temperature constant: determination of gel strength, exponent of relaxation and relax time
ITEM 4. Quality control in containers. Defects most common in packaged products.	- Know the methods of recognition of defects. - Know the guidelines for action in the daily practice of the industry.
ITEM 5. Practical Aspects	- Determination of sensory, chemical and microbiological parameters of quality, - Nutritional composition, presence of additives and contaminants.