THE COLLECT OF THE SAMPLE

Organoleptic examination is executed on minimum 10 % from the packaging number, and the
products verification after thawing make on 2-5 briquettes, taken randoom.

ORGANOLEPTIC EXAMINATION
Are examined frozen products and after thawed. For frozen products evaluating the
appearance. Briquettes should be covered by ice, uniform . the temperature into briquttes
should have minimum -10C .
The frog legs thawed should have uniform colour (white-gray, white-yellowish) specifc frog
meat, with clean musculature, without skin scrap, blood or traumatisme. Are not allowed
deshidratate or oxidated thighs. The consistence should be dense ans elastic. The smel and
the taste specific to the product, without foreign tastes and odors.

DETERMINING THE PHYSICO-CHEMICAL

Easily hydrolysable nitrogen determination
Is execute like at meat, on 100 g edible product.
Interpretation
Max. 25 mg ammonia at 100 g product.

BACTERIOLOGICAL DETERMINATION
Bacterioscopic exam
Work mode- same as meat work mode.
Interpretation
Are admitted maximum 4 cocci on field examined. Arent admitted the presence of
pathogenic bacteria or optional pathogenic.

Parasitological conditions
Arent admitted infestation with Codonocephallus unigereus.

THE CONTROL OF CRAYFISH TAILS IN BRINE

Crayfish tails in brine are obtein by crayfish from species like Astacus leptodactylus and
Astacus fluviatilis. After boiling eliminate tails by detachment of cerebrospinal thoracic
region. From every tails remove the bowel and then are placed in brine with a concentration
of 24Be.

Storage conditions
In refrigeration rooms with temperature include in -2 and +5C; packaging arranged in stive
pe grtare.

THE COLLECT SAMPLE

It is made by batch, by batch means quantity of 1.000 kg (at delivery). Organoleptic
examination execute at least 10% of packaging number.

ORGANOLEPTIC CONDITIONS
The aspect of full tail: without fringe at internalside, without gribles or other impurities; the
section on the belly for removing the intestine cca. 1,5 cm, and intestine completely removed.
Weight: minimum 2g/piece.
Colour: on section made on the abdomen, meat has white-yellowish colour, on the back side
pink-carmine.
Smell and taste: characteristic boiled and salted crayfish tails, without foreign tastes and
odors.
Meat consistency: dense, specify to a salty product.

The brine: clear, clean, with a content of NaCl of cca. 24Be.

PHYSICO-CHEMICAL CONDITIONS
Easily hydrolysable nitrogen determination
Nitrogen easily hydrolyzable is expressed in comestible product. Maximum is 20
mg/100g.

BACTERIOLOGICAL CONDITIONS
Are admitted maximum 4 cocci on field examined (of the average of the five fields). Arent
admitted the presence of pathogenic bacteria or optional pathogenic.

THE CONTROL OF SEMICONSERVE OF FISH

Semiconserve of fish are alimentary product obtein in the industrial processing of fish, after a
specioal technology :

salted fish;
smoked fish;
marinated cold;
fish paste;
roe salad.

The exam is performed on batches, by lot 500-1000kg product from same assortment, with the same
date of fabrication.
Veterinary health examination of semiconserve of fish is performed organoleptic, physico-chemical
and bactereological.

THE COLLECT SAMPLE

Are opened maximum 6% of packing which form the batch, but not less than two. From every open
packing a average sample of cca. 300g which is introduced in a clean and dry jar .

ORGANOLEPTIC EXAMINATION

 the appearance of the container

the interior of the container
content appearance: the fish should be in pieces with sizes close, cut strips, without heads,
viscera, blood, fins, scales.

The consistence should be compact, succulence, easy to detach the meat from the bones.
The appearance vegetables: well individualized, uniform size, clean , colour and consistence
of boiled vegetables .
The covering oil aspperance:clear, yellow, with small deposition of sediments.
The appearance sauce : fluid consistency, omogen, covering the chunks of fish.
The smell and taste: pleaseant, spicy. The sauce and the oil- pronounced smell and taste of
spices or smoke.

INTEGRITY ASSESSMENT
Determination of sodium chloride
Principle
Sodium chloride from the aqueous extract analyzed titrate with silver nitrate in the presence
of potassium chromate as indicator.

Reagents necessary

silver nitrate, solution 0,1 N;

potassium chromate, solution 10%;
nitric acid, solution 32%;
sodium hydroxide, solution 0,1N;
phenolphthalein, solution 1%.

Procedure
Grind sample and homogenize then weigh 10g, which are introduced in a flask of 250cm.
Add distilate whater, of the volume of the flask. Heats on the water bath at 80C for 10-5

minutes, rest for 30 minutes at the room temperature. It's getting cold at 20C, homogenize
the content and filtered through filter paperm in an Erlenmeyer jar. Neutralized with sodium
hydroxide solution against phenolphthalein, after add one drop of nitric acid, in Erlenmeyer
jar add 1 cm potassium chromate solution , titrate with silver nitrate until the appearance of
brick red color.

Calculation results

NaCl, g%=

Vx 0,00585 x 25
x 100
G

V is the volume of silver nitrate, in cm, used at titrate

0,00585- the amount of sodium chloride, in g, proper at 1 cm silver nitrate, solution 0,1N;
g-weigh of product for analyzes;
25- equivalency factor (until at 250 cm was added distilled water).
Conditions

for semiconserves of fish with onions- NaCl max 5-7%;

semiconerves of fish with sauce Na Cl 2,5-5%;
for semiconserves of fish in oil- NaCl 2,5-5%;
for paste of fish- NaCl max. 17%;
for roe salad- NaCl 2,5-5%;
for fillets of anchois- NaCl 16-18%.

Integrity assessment determinated and the real contained of fish from mixed semiconserves,
the permissible limits are:

for semiconserves of fish with onions , fish minimum 50-65%;

for semiconserves of fish with bones, fish min, 65-80%;
for semi fish with oil, fish min. 65-80%;
for fillets of anchois, fish min. 70%.

Appreciation the state of freshness

Determination of volatile acidity

At these products, acidity is expressed in acetic acid %.
Method principle
Volatile acids of the investigational product are trained by distillation with water vapor, and
the distillate obtained titrate with sodium hydroxide solution in the presence of
phenolphthalein.
Equimpent
Distillation unit consisting of vapour generator, distillation balloon,
refrigerant and glass collector.
Reactives
- sodium hydroxide, solution 0,1 N;
- phenolphthalein, alcohol solution 1-2%
Procedure
Sample for determination grind by chopper machine, weigh 10 g are passed with 20 ml
distilate whater in distillation balloon. After device mounting heats the steam generator
balloon and distillation balloon, the temperature is reglated for the containts remains constant.
After one hour of distilation should obtein 100ml distillate. On this add 0.5 ml
phenolphthalein, titrate with sodium hydroxide, solution 0,1 N until the appearance of pink
colour, persistence 30 seconds.
Calculation results
Volatil acidity, eprimated in acetic acid% is calculated using the formula :
0,006 xV
Volatil acidity, in acetic acid % =
m

x 100

0,006 is the amount of acetic acid, in g, corresponding at 1 ml sodium hydroxide, solution 0,1
N, used at titration;
m- sample weight taken for determination , in g.
Conditions:

for semiconcerces of fish with onions- acidity max. 1-2%;

for semiconserves of fish with sauce- acidity max. 1,5-3%;
for semiconserves of fish with oil- acidity max 1,5-3 %;
for roe salad- acidity max 1,0 %.

Easily hydrolysable nitrogen determination

Conditions:
-semiconserves of fish- fish pasta max.-65 mg %Nh3;
- fillets of anchois max. 120 mg %nh3.

BACTERIOLOGICAL EXAMINATION
Refers to the total number of germs, mold and lees, coliformes bacteria, Escherichia coli,
Salmonella.
Determinations were presented to meat and meat products.
Microbiological conditions for semiconserves of fish:

For cold marinated:

Coliformes bacteria- max. 100/g;
E.coli-max. 10/g;
Salmonella- absence/25g;
Lees and molds max. 10/g.
For hot marinated:
Coliformes bacteria/g
Salmonella/25g
Lees and molds/g

unpasteurized
absent
absent
absent

pasteurized
absent
absent
absent