Email this article Improving the quality control of fish and fish products
- Authors: Seregin IG1, Mikhaleva LP1, Nikitchenko VE2
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Affiliations:
- SafetyMoscow State University of Food Production
- Russian People’s Friendship University
- Issue: No 1 (2014)
- Pages: 64-69
- Section: Articles
- URL: https://journal-vniispk.ru/2312-797X/article/view/329315
- DOI: https://doi.org/10.22363/2312-797X-2014-1-64-69
- ID: 329315
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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.
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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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