Safety Analysis of Freshwater Fish
The results presented in this paper demonstrate that the microbial population in the hydroecosystem has seasonal variations. The bacterial contamination of water and fish in November was 140 and 11 times less than in July respectively. It was found that fish caught in natural reservoirs in the autumn-winter period had different dynamics in the development of postmortem changes in comparison with those caught in the summer period. Postmortem secretion of mucus was not as pronounced in autumn-winter as in summer. Postmortem rigidity on the contrary was pronounced; gill covers were tightly fitting; and spinal muscles were tensed and of dense texture. Storing fresh river fish at a temperature of 3-5°C for 24 hours did not lead to a change in sensory evaluation. Physic-chemical indicators corresponded to the values characterizing fresh, healthy fish. During storage, the bacterial contamination of fish increased by more than 100 times, while the maximum permissible number of microorganisms (5.0 × 104 CFU / g) was not exceeded.
Keywords: fish, microbiological control, organoleptic and physic-chemical indicators
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