[Organoleptic and microbiological examination of suffocated carp stored under various conditions]

A process of dead market carp deterioration was studied in relation to conditions of the environment and the fish treatment by organoleptic and microbiological methods. A scheme is presented for fish assessment according to the symptoms of deterioration and the limits of carp storability under the given conditions of storing are determined. The results of the microbiological examination were not in keeping with the degree of deterioration of the fish.