ARS/ NET Exam Syllabus for Fish Processing Technology

From 2013, ARS Examination and NET Examination will be held separately once and twice a year respectively. Jagranjosh.com provides you the syllabus for Veterinary Pharmacology for the benefit of the aspirants preparing for ARS and NET Examination 2012. Candidates can go through the syllabus and prepare better for this exam.

Unit 1: Craft Technology
Fishing crafts of the world; Principles of design and construction; Corrosion protection; Craft materials - wood, marine plywood, fibreglass, reinforced plastic, aluminium, steel, ferro-cement; Bio-deterioration and preventive measures; FAO classification of fishing vessels; Different types of fishing vessels in India; General arrangements of fishing vessels; Basic principles of fishing vessel design; Stability of fishing vessels - factors affecting stability; Powering of fishing boats; Deck machinery for trawlers, seiners, gill netters and liner; Winches- net haulers, line haulers, power blocks, special purpose winches; Engine installation- types of engines for fishing vessels, four stroke cycle, two stroke cycle; Selection of engine for fishing vessels; Transmission systems - Reduction/reverse gear boxes; Modern navigation equipment, navigation and fishing lights; Life saving devices - life jacket, life buoy, life raft, SART, EPIRB.

Unit 2: Gear Technology
Gear Materials - Netting yarns, natural fibres and their classification, origin, properties & preservation; Synthetic fibres- Classification, manufacture, identification and comparative properties; Construction of netting twines; designation of netting yarns and twine twist-coeffeient; direction, yarn numbering system; Specification and characteristics of netting; Fishing accessories- Floats, buoys and sinkers, connectors and swivels, ground gear sheer devices, hooks; Classification of fishing gear. Fishing gears used in India; Fish behaviour in relation to fishing techniques; Factors affecting fishing gear design; Fishing gear selectivity - Selectivity of trawls, gill nets and lines; Model testing of fishing gear - flume tank; Structure and operation of trawls; Otter boards - principles of operation, variation in design; Structure, design variation and operation of purse seines, gillnets and trammel nets, lines and traps. Electrical fishing; Harvesting machines; Selective fishing gear and practices: By catch and discards, By catch reduction devices (BRDs), Turtle excluder devices (TEDs); Fish aggregating devices.

Unit 3: Process Biochemistry
Major and minor constituents of fish, their distribution and function- moisture, proteins, lipids, carbohydrates, vitamins and minerals; Glycogen in fish and its functions; Structure, classification and constitution of proteins; Use of functional properties of proteins for developing fish products; Essential amino acids and limiting amino acids and their requirements; Post-mortem changes -rigor mortis, autolysis, auto-oxidation and their significance; antioxidant mechanisms; Biochemical and microbial spoilage of fish; Lipids in fish -their structure and classification; Enzymes in fish -their classification and mechanism of action; Vitamins in fish - vitamin deficiency diseases; Minerals and trace elements in fish; Toxins and toxic substances in fish, their bioaccumulation and biomagnification; Biogenic amines.

Unit 4: Fish Processing Technology
Factors affecting spoilage of fish; Principles of fish preservation; Preservation of fish by curing (drying, salting and smoking); Water content, water activity (aw) and storage stability; Onboard handling of fish; sanitary and phyto-sanitary requirements for maintenance of quality; grading of fish; Chilling and freezing of fish - principles of chilling and freezing, crystallisation, nucleation, crystal growth, methods of chilling, transportation and marketing of chilled fish, the application of freezing systems in fish processing; Changes in quality of chilled and frozen products during storage; Canning of fish and fish products- principles of canning, can materials, can shapes, process value calculation and spoilage of canned food; Modified atmosphere
packaging (MAP) of fish and fish products; Accelerated freeze drying (AFD); Surimi and fish-mince products- the surimi process; Fish muscle proteins; Newtonian and non-Newtonian fluids; Irradiation- Radiation sources, units, dose levels, radarpertization, radicidation, radurization; Effects of irradiation on protein, fat and vitamin; Packaging and transportation of fish and fishery products - temperature modeling and relationships in fish transportation; transportation containers; Safety and quality and spoilage of fish during transportation; Fishery products and by-products exported from India; Packaging- aim, purpose and objectives, packaging and transportation of fresh fish, cured fish, canned fish, frozen fish, freeze-dried fish, by-products and value-added products; Additives- classes of additives, preservatives, antimicrobial additives.

Unit 5: Microbiology, Quality Management and Certification
Roles of bacteria and moulds in fish preservation; Modification of intrinsic and extrinsic parameters for fish preservation; Spoilage of fresh fish, chilled fish and processed fish products; Micro-organisms in frozen, canned and dried products, and their control; Human pathogenic bacteria, virus, molds and parasites in fish and fishery products; Sources of contamination and control measures; Fish quality evaluation and different indices of quality; Quality management in seafood processing- Concepts of Total quality management, HACCP, practical aspects of planning and implementing HACCP systems; Hazards in sea foods; Risk assessment; National and international standards - ISO 9000 series, ISO 22000. Codex alimentarius, ICMSF; Food Safety and Standards Act of India 2006; Role of BIS and EIA; Traceability issues in international trade.

Unit 6: Fishery Engineering
Selection of site for fish processing plant, layout and design- Canning plant, fish meal plant, surimi plant, freezing plant; Ideal requirements for construction of cold storage; Different types of cold storage; Seafood waste management; Refrigeration engineering- fundamental principles of refrigeration, refrigeration cycle; Refrigerants definition, type of refrigerant and their properties; types of condensers, type of boilers, type of evaporators; Machinery for handling and processing fish- Debonner, filleting machine, freshness analysers.

Unit 7: Economics and Marketing
Fisheries enterprise management; Trends of domestic and export marketing of fish and fishery products, modern marketing methods and channels – supply chain management, cold chain facilities and infrastructure; Value-addition; Institutional support for fish harvest and post- harvest practices.