Improving the quality control of fish and fish products

Abstract

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.

Keywords

• рыба
• консервы
• гистамин
• органолептические показатели
• лабораторный анализ