Preservation Technology of Eggs, Meat, Poultry and Seafood detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-III scheme and its subjects refer to Food Tech Professional Elective-III syllabus scheme. The detailed syllabus of preservation technology of eggs, meat, poultry and seafood is as follows.
Unit I
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Unit II
FISH PRESERVATION 9
Canning – Principles of canning, classification based on pH groupings, effect of heat processing on fish, storage of canned fish, pre-process operations, post process operations, cannery operations for specific canned products.(Tuna,Mackerel,Sardine).
Curing- Salting , Marinating and Smoking (smoke production , smoke components, quality, safety and nutritive value of smoked fish, processing and equipment, pre-smoking processes, smoking process control) operations.
Unit III
POULTRY PRESERVATION I – REFRIGERATION AND FREEZING 9
Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature, Physicochemical Changes During Freezing and Thawing of Poultry Meat, Low-Temperature Storage of Poultry, Engineering Principles of Freezing, Quality of Frozen Poultry, Quality o f Refrigerated Poultry, Refrigeration Equipment and Operations, Freezing Equipment and Operations, Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories).
Unit IV
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Unit V
EGG PRESERVATION 9
Preservation of eggs – Refrigeration and freezing, thermal processing, dehydration, coating.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand about the different by-products in different meat industries.
- Explain about the waste product utilization in meat industry.
- Assess the process technologies for different meat by-products.
- Develop plant-based meat and meat alternatives.
Text Books:
- Govindan. T.K, Fish Processing Technology, Oxford and IBH Publishers, New Delhi, 1985.
- Lawrie, R.A. Meat Science, Second Edition. Pergamon Press, Oxford, UK. 1975.
- Stadelmen, W.J. and Cotterill, O.J., Egg Science and Technology , Second Edition, AVI, Westport, 1977.
Reference Books:
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For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.