SOME ASPECTS OF COOKED FROZEN SHRIMP SAFETY
DOI:
https://doi.org/10.15673/2073-8684.27/2014.29843Keywords:
cooked frozen shrimps, quality indicators, safety indicators, regulatory documentAbstract
The article contains a review and critical analysis of a regulatory document being in force in Ukraine that sets the requirements pertaining to the quality of cooked frozen shrimps. The document analysis has shown that there are no clear strict requirements to the glaze weight and chemical quality indicators, and that permissible limit of heavy metals is high if to compare with European standards.
Cooked frozen shrimps samples of five different trademarks were studied to their quality. The research results have proved information and quantitative falsification to be present in all samples and inconsistency in microbiological figures in some of some of them. Namely, actual net weight of two of five samples was about twice lower than that indicated on the package, i.e. their weight was indicated inclusive of glaze which contradicts the requirements of the regulatory document. Only two of five samples meet the requirements of the regulatory document with regard to their microbiological figures. This fact suggests that additional thermal treatment is required before consumption which, certainly, has an adverse effect on organoleptic properties of final product.
The article points out the necessity of improvement of the regulatory document and harmonization of Ukrainian standards with the European ones.
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