Journal Article

Journal article

Assessment of Physicochemical and Microbiological Quality of Seafood  [2013]

Apostu, Sorin; Rotar, Ancuţa; Semeniuc, Cristina; Pop, Carmen;

استعراض النص الكامل

The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested bydetermining pH, easily hydrolysable nitrogen, the reaction Eber / Nessler andreaction with hydrogen sulphide according to SR ISO 2917:2007, SR 9065-7:2007and SR 9065-7:2008. Theresults of microbiological determinations for batch 1 revealed an increase inthe number of sulphite-reducing clostridia than the maximum limit. Resultsobtained from physico-chemical determinations were within the maximumpermissible by data legislation. The food quality is influenced by non-hygienicconditions of storage, handling and marketing.


Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology

الرقم التسلسلي المعياري الدولي (ردمد) : 2344-2344