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Journal Article

Journal article

Assessment of Physicochemical and Microbiological Quality of Seafood  [2013]

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

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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.

Publicación

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

ISSN : 2344-2344