MONITORING OF SEPARATED QUALITY INDICATORS OF HERRING IN THE COMMERCIAL NETWORK OF ODESSA
DOI:
https://doi.org/10.37000/abbsl.2022.104.07Keywords:
salted herring, quality, organoleptic examination, bacterioscopy, questionable freshnessAbstract
The article presents the results of a study of individual indicators of the quality of salted herring sold in the agro-food markets of Odessa. The importance of a comprehensive approach to establishing quality parameters of salted herring has been proven. The degree of freshness of the product samples was analyzed based on organoleptic, bacterioscopic and biochemical indicators. The organoleptic study is complemented by a luminescent study of salted herrings.Also the data of the features of identifying salted herrings of questionable freshness are presented with using an integrated approach. 25% of samples of questionable freshness were found during the study.
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