Improving the quality control of fish and fish products
Improving the quality control of fish and fish products
Проводили ветсанэкспертизу рыбы и рыбных консервов органолептическими, химическими, бактериологическими и гистологическими методами на предмет свежести. Установлено, что в процессе хранения увеличивается уровень накопления токсичного вещества - гистамина из-за нарушения технологии хранения и переработки рыбы.
We examined veterinary-sanitary tests of fish and fish products by organoleptic, chemical, bacteriological and histological methods of product freshness. The histamine increased in safety process in comparative to un normal technology of safety and fish processing.
РЫБА, КОНСЕРВЫ, FISH, LABORATORY ANALYSIS, ГИСТАМИН, HISTAMINE, ЛАБОРАТОРНЫЙ АНАЛИЗ, FISH CONSERVES, ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ, ORGANOLEPTIC STUDY
РЫБА, КОНСЕРВЫ, FISH, LABORATORY ANALYSIS, ГИСТАМИН, HISTAMINE, ЛАБОРАТОРНЫЙ АНАЛИЗ, FISH CONSERVES, ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ, ORGANOLEPTIC STUDY
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