Evaluation of microbiological and sensory quality of comercially available cold and hot moked fish during the durability period

The aim: to evaluate microbiological quality and sensory indices of the cold and hot smoked fish at the beginning and in the end of the durability period. Materials and methods. Analysis of E. coli, coliforms and aerobic colony count in the supermarket, small shop and market, selling cold and hot smoked fish and performed a sensory evaluation of the products, were examined 96 samples. Results were presented after statistical data analysis. Results. The results showed that 63,5 % of the 96 samples aerobic microbial count is exceeded, in the hot smoked salmon from the market it was 210 times higher than the hygiene standart allow. In the 8.3 % samples of 96 E. coli amount is exceeded. In the hot smoked herring from small store it was 7 times higher than the hygiene standart allow. Sensory evaluation scores the highest amount was estimated in the hot smoked herring from the supermarket (25 points out of 25). The lowest score were estimated in cold smoked salmon and mackerel which were purchased from the market (15 points out if 25). The best quality of fish is in the supermarkets the worst quality of the fish is in the small store