In the company produced cold-smoked salmon in some of the safety and quality assessment

The aim of work is investigate and assess the fish processing plant, quality of cold – smoked salmon fillet. Job tasks: 1. Compared cold-smoked salmon fillet in vacuum packed and MAP (modified atmosphere packaging) the microbiological indicators; 2. Compared cold-smoked salmon fillet in vacuum packed and MAP (modified atmosphere packaging) the chemical indicators; 3. Analyze what factors affect fish and indicators of quality of its products; 4. Analyze the plant to carry out microbiological and chemical tests significance. The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product’s value to the consumer. This includes negative attributes such as spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. Good manufacturing practices (GMP), ISO 9000 quality management, and hazard analysis and critical control point (HACCP) procedures are growing in use and broadening the scope of traceability in accommodating this information. Inspection and data systems such as HACCP, which is mandatory for all seafood, are designed to control biological, chemical, and physical hazards during processing Fish processing plants in the laboratory study was to investigate the products of microbiological indicators: total number of microorganisms, Enterobacteraceae, of yeasts the number, of molds the number, Listeria monocytogenes. Investigate physics - chemical indicators: chloride (salt) content, pH, moisture content. These results were listed in the assessment of cold-smoked salmon fillet, which was packed in two different packages: packed with a vacuum and packed with modified atmosphere (MAP). Exploration products and research results: 1. According to research carried out assess the cold-smoked salmon fillet (vacuum packed and MAP) Listeria monocytogenes bacteria were found; 2. According to these results found that all samples Enterobacteraceae number of yeast number of molds number of cold-smoked fillet (vacuum and modified atmosphere) 18 day storage +4°C and product storage + 7ºC for 13 days, than 1 log10 cfu/g; 3. Cold-smoked salmon fillet storage +4°C 18 days, the total number of microorganisms in vacuum was higher by 1,3% more than in MAP (P> 0,05); 4. Assuming the product, packaged in vacuum + 7 ° C 13 days, it was found that the total number of microorganisms, it was 5,7% higher than the packaged MAP (P 0,05); 6. Investigated fish processing plant in 2008 on chemical and microbiological tests were carried out 27,5% more than in 2007 (P