MONITORING OF FISH QUALITATIVE CHARACTERISTICS RAW MATERIAL PRODUCED IN THE URMER TERRITORY REPUBLICS
A laboratory assessment of the marketable carp quality, obtained from the fish farms from the Udmurt Republic'sVotkinsk, Debesy and Selty districts, was carried out to meet the requirements of the new technical regulation of the TR EEU 040/2016 "The safety of fish and fish products".Sampling and identification of raw materials and fish were carriedafter one time freezing out by organoleptic, physical and technological indicators. Organoleptic and physical parameters were determined with chilled fish, taking into account the state of the surface, the state of the gills, the presence or absence of scales, scent, weight and length of fish samples.Muscle tissue technological properties were determined both, in the cooled form (mass fraction of moisture) and the fish raw materialsafter one time freezing.According to the organoleptic parameters, the chilled fish samples corresponded to the requirements of the state standard, and the surface of each sample was clean, natural coloring, gills were dark red color.Some specimens had a local scaling of the scales without damaging the skin. The consistency of all the samples was dense. The smell is characteristic for fresh carp fish, without extraneous signs.All samples had a light smell of silt. The actual mass of carp samples varied within the limits of 1,960-2,610 kg, which corresponded to the requirements of normative documentation.The moisturemass fraction in the average sample of the muscle tissue chilled carp samples varied within the limits of 60-76%.The mass fraction of moisture in the carp muscle tissue average sample after defrosting all samples were within 76 %, which corresponds to the technical regulationsrequirements (not more than 80%). Thus, by the research has established that in the Udmurt Republicthe fish farms conditions are metall requirements concerning the production, storage, transportation and sale of edible fish raw materials.