FT5511: Livestock and Marine Technology Laboratory Syllabus for Food Tech 5th Sem 2019 Regulation Anna University

Livestock and Marine Technology Laboratory detailed syllabus for Food Technology (Food Tech) for 2019 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 2019 regulation scheme. The detailed syllabus of livestock and marine technology laboratory is as follows.

Course Objective:

The course aims to

• enable students to perform and analyse, livestock, fish and marine products for its proximate and chemical constituents
• understand different industrial processes involved in livestock, fish and marine products.

List of Experiments:

1. Proximate analysis of meat, poultry and fish – Direct and indirect method of Moisture Determination, fat Content, Vitamin, Mineral and Trace Element Analysis
2. Quality analysis of Meat, poultry and fish – Color, Texture, pH, Water/Protein Ratio
3. Determination of vitamin content in meat using HPLC.
4. Analysis of the Technological Quality of Fat in meat – Fatty Acid Profile, Lipid Fractions, Cholesterol, Fat Firmness, Oxidation Status
5. Determination of Microbial load and Toxins in Meat and Meat Products
6. Determination of Total Volatile Basic Nitrogen (TVBN)
7. Determination of Picric Acid Turbidity (PAT)
8. Effect of chemical preservatives on meat – Sorbates, Nitrite and Nitrate in meat.
9. 1. Assessment of Lipid and protein Oxidation in meat
   2. Determination of proteolysis and lipolysis of meat
10. Determination of Meat Swelling Capacity (MSC)
11. Determine % of different components and constituents such as yolk portion, white portion, ash, Total solid, moisture, specific gravity of egg.
12. Determine the efficiency of reduction in microbial load during egg Pasteurization
13. Determine the effect of drying temperature on production of egg white powder using spray dryer.

Course Outcome:

At the end of the course the students will be able to

1. understand the specific processing technologies used for meat and marine products.
2. familiarize with quality evaluation techniques formeat and marine products..
3. familiarize with physiochemical analytical techniques.

References:

1. FSSAI Lab manual, “Manual of methods of analysis- Meat and Meat products, Fish and Fish products”, 2016

For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2019 regulation.

For all Food Technology results, visit Anna University Food Tech all semester results direct link.