The course will introduce the fundamental of the biochemistry of fish and shellfish muscles. Composition of fish and shellfish muscles, character of muscles proteins, lipids, and heme proteins, extractives of fish and shellfish muscles, properties of seaweed and their utilization will be included. The relationship of the postmortem biochemical changes with the physical attributes of fish and shellfish muscles, physical and biochemical changes of muscle during storage and processing, and postmortem change effects on the quality of processed seafood....etc. will also covered in this course.
Special Topics in Foods
1. Introduction of reference in life science
2. Original paper
3. Patent
4. Abstracts Journal and Retrieve Journal
5. Review and book etc.
6. Machine inspection
7. Presentation and discussion
8. Topic writing.