Development of microbiological criteria for evaluating frozen fish based on the amount of psychrotrophic microflora

Unrefrigerated fish and seafood are dominated by mesophilic microflora. At the same time, during their storage in conditions of refrigerating chambers, a cold-loving – psychrotrophic microbiota dominates, which, according to many scientists, causes organoleptic chemical changes affects sanitary hygienic indicators. Therefore, microbiological assessment frozen content microbiota, which participates its reduced safety quality, will make it possible propose preventive measures against spoilage. The aim work was develop criterion for hygiene technological process based on microbiota. In work, standard methods were used, particular, microbial number determined samples at temperature (30 ± 1) ºС incubation crops 72 hours (6.5 0.5) 10 days (psychrotrophic microbiota). It established that -18 °С, microflora is inactivated, as result gradually decreases. However, intensity inactivation bacteria with insignificant insemination is, average, 1.4 times faster, compared larger microorganisms. our opinion, this due fact composition mysophilous largely represented genera show tolerance cold. does not become inactivated 8-month period °C, more stable one. That no significant increase or decrease microorganisms noted. As result, amount fish, any stage storage, judge time freezing. objectively characterizes production, compliance freezing temperature. criteria production substantiated developed estimation (n = 5; c 3; m 10000 CFU/g; M 50000 CFU/g). These indicate set from circulation fish. quantity complements existing evaluating aims broadly assess