[Quality of seefood products in Primorye].

It is established that fish products in the consumers' market of Primorye not always correspond to the required parameters of quality and safety. Deflections of fish products quality were defined by organoleptic properties, nutritional and energetic value of about 46.3% of examined samples. Till 25.8% of examined samples of fish products fell short of microbiological parameters of standard safety.

[Hygienic assessment of the intake of fish products and their quality].

The impact of provision of the population with fish products and the level of their intake on public health was studied. Analysis of statistical data and the results of the authors' own data has provided strong evidence that the reduction in the volume of catch of water biological resources, the production, and intake of their foodstuffs, as well as the low actual quality of fish products on the consumer market significantly deteriorate the indices of the population's health state.

[Application of cultured milk products with lavinariia additives to decrease iodine deficit for surgical patients].

The efficiency of iodine containing cultured milk products (yoghurts) has been studied in complex of therapy measures in patients with pus processes in soft tissues. Introduction of yoghurts with Laminariajaponica additives to dietary intake for surgical patients with iodine deficiency favors its severity degree decreasing, protective forces of organism increasing and rapid wound healing introduction of yoghurts.

[High-speed biological assessment of raw materials from hydrobionts].

The paper shows it's possible to use the high-speed biological assay using the infusoria Tetrahymena pyriformis to estimate the nutritive value of hydrobionts. Biotesting in the assessment of the quality of raw materials from sea hydrobionts provided an integral index of physiological action on the indicator organism of all the muscular tissue components of hydrobionts as a response signal.

[Application of infusoria Tetrahymena pyriformis culture in quality method of estimation with a help of frozen raw material from Pacific herring fatty].

Influence of refrigerated storage on quality of fatty raw material by the example of Pacific herring has been investigated. After freezing and during storage at different temperatures in samples of frozen Pacific herring wedetermined the microbiological parameters, the content of toxic compounds, changes of proteins and accumulation of products of lipids oxidation. In parallel it was determined the quality of frozen herring by method of biotesting using infusorian Tetrachymena pyriformis. It has been established, that during storage of frozen Pacific herring the loss quality of fish raw material takes plase. Results of biotesting completely correlate with the data of chemical analysis under the estimation of fish raw material quality of refrigerated storage.

[Hygienic evaluation of frozen and canned Pacific saury (Cololabis saira)]. / Gigienicheskaia otsenka morozhenoi sairy i poluchennykh iz nee konservov.

The storage of frozen Pacific saury (Cololabis saira) and the cans prepared from the latter in the refrigerator was examined for its impact on their quality. Changes in the parameters of proteins and lipids were studied in the samples of frozen Pacific saury during storage and of the cans prepared from the fish. The relative food value of the frozen fish was determined by biological tests using the infusoria Tetrachymena pyriformis. It was established that storage of frozen Pacific saury led to flesh protein and lipid degradation whose depth determined the loss of the food value of the fish. The results of biological tests fully correlate with the data of chemical analysis in assessing the quality of raw fish stored in the refrigerator.

[Evaluation of quality of Pacific Ocean squid by biotesting]. / Otsenka kachestva tikhookeanskogo kal'mara metodom biotestirovaniia.

The influence of refrigerator storage on the quality of high-protein raw sea material and its products was studied by using squids as an example. The size of microorganisms in 1 g, the content of nitrogen of volatile bases, that of non-protein nitrogen, and the amount of free amino acids were estimated after cooling and freezing and during storage of frozen squids. In parallel, the relative food value of the cooled and frozen squids and their products were determined by biotesting by means of Tetrachymena pyriformis. Refrigerator storage of squids leads to its muscular tissue degradation whose depth determines the loss of their food value. The results of biotesting of squid meat with the infusoria Tetrachymena pyriformis completely correlate with the data of chemical analysis while assessing the quality.

[Microbiologic study of low quality raw material obtained from Pacific salmon]. / Mikrobiologicheskie issledovaniia syr'ia snizhennogo kachestva iz tikhokeanskikh lososei.

The authors examined the microflora in the regions occupied with food fish and food manufacture from Pacific salmon in order to establish its interrelations with other characteristics of the quality. With this purpose in view sea and river water in the places of catching, freshly catched salmon and salted food were studied for the presence of putrefactive bacteria, potentially pathogenic for hydrobionts and man. The data obtained have demonstrated that the main causes of the deterioration of the quality of raw material and food manufactured from Pacific salmon are of bacterial nature. Salmon with micropunctate or large skin ulcerations induced by the causative agent Aeromonas hydrophila was discovered to contain substances with pronounced toxic properties. It is concluded that salmon affected with this microorganism cannot be used for nutrition of the population without thermal treatment.

[Thermophilic aerobic and facultatively anaerobic bacteria as causative agents of acidification of crab preserves]. / Termofil'nye aérobnye i fakul'tativno-anaérobnye bakterii-vozbuditeli ploskogo skisaniia krabovykh konservov.

The authors studied the influence of regimen of canned crab sterilization on the viability of thermophilic aerobic and facultatively anaerobic bacteria in the product. It has been established that sterilization of canned crabs reduces contamination of the product with thermostable bacteria, although it does not ensure their complete death. During storage at a temperature of 8-10 degrees C thermophilic bacteria lose their capacity for acidification. The product can turn sour in the presence of these bacteria among the residual flora only during storage at higher temperatures.