| Abstract: |
The aim of thesis was to improve fish for human consumptionand create an available method for its processing anddistribution without cooling.For this aim 97 fresh water fishes, carp (Cyprinus carpio)were processed. The method of processing were nitrite curingsalt alone (15%) or with sodium ascorbate {0.5%) solution (PartI), The second method was the use of salt (15%), sodium benzoate(0.25%), potassium sorbate (0.5%), ascorbic acid (0.5%) andacetic acid (1.5%) solution (Part II). This was done accordingto the i n t e r n a ti ona l food law authorities.The examinations were done on fresh fish , after treatment,after partial dehydration and during storage (26°C, 36°C). Thecriteria of investigations were organoleptically,/microbiologically and chemically. The microbiologicalinvestigation was to enumerate Aerobic mesophilic count (Amc),Halophilic count, Enterobacteriaceae count, Pseudomonadaceaecount, Aeromonadaceae count, Fastidious microorganisms count,Staphylococcus count, Clostridium perfringens count and Yeastsand Moulds count. The chemical investigation was to determinethe nutritive value ( water, protein, fat, ash), av, pH, TVBN,TBA and the residues of additives ( sodium chloride, ”nitrite,sorbate and benzoate).
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