Official NUC CCMAS syllabus
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Start studying FST 425 free →Handling of fish: spoilage of fish and shellfish; effect of temperature on fish spoilage, use of ice; Solid carbon dioxide and liquid nitrogen in fish preservations; containers for packaging and transportation of fish, handling on board fishing vessels and on shore ;use of chemical preservatives and irradiation in extending shelf-life of fish and shell fish. Canning: Principles of canning; canning materials; handling and preparation of fish and shellfish for canning; spoilage of canned fish; chemical and microbiological spoilage and their prevention. Curing: Salting of fish-principles and practices; pickling; smoked fish; spoilage of cured fish. Microbiology of fresh and processed fish: Morphology of bacteria: growth and reproduction of bacteria: effect of environmental factors like temperature, pH, oxygen, moisture, etc. Common bacteria present in fish; identification and isolation. Bacteria of sanitary significance. Chemical composition of fish and shellfish: moisture, protein, fat, carbohydrates, ash etc.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study FST 425.