Improving the quality control of fish and fish products

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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.

About the authors

I G Seregin

SafetyMoscow State University of Food Production

Author for correspondence.
Email: v.e.nikitchenko@mail.ru
The department of veterinary and sanitary examination and Biological

L P Mikhaleva

SafetyMoscow State University of Food Production

Email: v.e.nikitchenko@mail.ru
The department of veterinary and sanitary examination and Biological

V E Nikitchenko

Russian People’s Friendship University

Email: v.e.nikitchenko@mail.ru
Department of Animal Morphology and veterinary-sanitary examination

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Copyright (c) 2014 Серёгин И.Г., Михалева Л.П., Никитченко В.Е.

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