Abstract

Researches on microbiological safety of experimental samples have been conducted. Organoleptic characteristics of experimental samples powdered with grounded celery root, parsley root, kidney bean and bread-crumbed samples (chosen as control ones) have been investigated. Optimum conditions for refrigerated storage during which semi-finished fish products remain safe, retain their quality and functional characteristics have been established.

Keywords

Semi-finished fish products, plant raw materials, microbiological researches, organoleptic assessment, refrigerated storage

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