AS_5000 Quality and sanitary control of seafood Course Content 1. Pre and post rigor changes in fresh seafood. 2. Definition of the quality of seafood and the shelf life expectancy of fresh and processed seafood. 3. Chemical-Biochemical quality assessment methods (such as total basic volatile nitrogen, trimethylamine, dimethylamine, ATP degradation products, ammonia, biogenic amines, chemical … Continue reading Contents of elective courses 5 ECTS