[Hygienic studies of frozen ocean fish]

Studied were batches of frozen ocean mackerel (Scomber scombrus L.) and silver hake (Merluccius bilinearis, Mitchill) during storage in a central base and in shops. The evaluation of the fish was made on the basis of organoleptic data, pH values, volatile bases, trimethylamin, volatile fatty acids, the amount of tissue fluids after Kietzmann, luminescence of musculature after Wittfogel, and through microbiologic study of the skin and musculature. It was found that the fish had been frozen in the fishing boats in a very good status. Great variations in the storage temperature are admitted in the central base, no correlation being established between the term of storage and the quantity of the product. The conditions for the preservation of the frozen fish in the shops where fish is especially sold are unappropriate--they contribute to the fast deterioration of the quality and the microbial status of the product.