| Abstrakt: |
The research was made on 30 samples of carp and refrigerated mackerel for 3 days at 0-4 °C and on 30 samples of frozen saurel, sardine and mackerel which was stored at -18 °C for 2, 4 and 6 months. It was noticed that the alteration organoleptic changes in the case of the refrigerated fish appear at values of the pH of over 3.2 g% total nitrogen, over 350 mg% amine nitrogen, over 40% ammoniac nitrogen, over 3 mg% of nitrogen from trimethylamine. Due to the organoleptic, physical-chemical and microbiological changes in the fish meat stored in refrigerated or frozen state, the period in frozen state will be maximum three months in the case of carp, sardine and mackerel and five-six months for saurel. [ABSTRACT FROM AUTHOR] |
