[Hygienic evaluation of frozen and canned Pacific saury (Cololabis saira)]

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.