FSN 662—Seafood Composition and Analysis
Lecture 1: “Major and Minor Components of Seafood”
Lecture 2: “Variation in Seafood Composition: Intrinsic and Extrinsic Factors”
Lecture 3: “Rigor Mortis in Fish”
Lecture 4: “General Microbiology and Seafood Spoilage”
Lecture 5: “Foodborne Pathogens and Seafood Safety”
Lecture 6: “Isolation, Enumeration and Identification of Seafood Spoilage Microorganisms and Pathogens”
Lecture 7: “Instrumental Analysis of Seafood”
Lecture 8: “Analysis of Proteins”
Lecture 9: “Analysis of Non-Protein Nitrogen Compounds”
Lecture 10: “Protein Quality of Byproducts for Aquaculture”
Lecture 11: “Analysis of Fats and Lipids”
Lecture 12: “Rapid Analysis for Detecting Bacteria and Analyses Used for Viruses and Marine Toxins”
Lecture 13: “Physical and Sensory Analysis of Seafood”
Lecture 14: “Chemical Contaminants in Fish”