Assessment of Physicochemical and Microbiological Quality of Seafood

Sorin Apostu, Ancuța Mihaela Rotar, Cristina Anamaria Semeniuc, Carmen Pop

Abstract


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.

Keywords


calamari rings, seafood cocktail, food quality

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References


Carlos Cardoso, Helena Lourenço, Sara Costa, Susana Gonçalves, Maria Leonor Nunes (2013). Survey into the seafood consumption preferences and patterns in the Portuguese population, Appetite, Volume 64, Pages 20–31.

G. Amagliani, G. Brandi, G.F. Schiavano (2012). Review - Incidence and role of Salmonella in seafood safety. Food Research International 45 780–788.




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:9453

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