AQUACULTURE- POST HARVESTING TECHNOLOGY

IMPORTANT LIST-1O MARKS

UNIT-I :

1. Transportation of fresh fishes.

2. Principles of fish preservation.
3. Handling of fish preservation n.
4. Fish spoilages.

UNIT-2:

1. Traditional method of fish preservation.

2. Advanced method of fish preservation -canning, icing, freezing.
3. Accelerated freeze drying.

UNIT-3:

1. Fish by products
2. fish products - meat , fish oil , powder..
3. Ensilage method of making fishes.

UNIT-4:

1. Importance of sanitation in fish processing plants.

2. Environmental hygiene and personal hygiene in plants.
3. Quality control of fishes - pre and post processing control.

UNIT-5:

1. Good manufacturing practice of laboratory

2. HACCP
3. GLPS
4. SOPS
 5 MARKS
 Icing
 smoking
 salting
 fish glance
 drying
 sun drying
 sea weeds
 Importance of fish by- products
 Denaturation
 spoilage
 Preparation of agar
 canning
 Fish - chowder
 Fish manure
 Fish liquid
 chitoson