FIELD: food industry. SUBSTANCE: method for determination of pasteurization period prepared of fish and marine invertebrates involves it standard assay by selection of microbiological culture, determination of kinetic constants of thermal stability D and Z of it spores and measurement of required regime lethality by formula. Invention provides microbiological safety of pasteurized preserves and to prolong their fitness time up to 6 months at temperature 0-5 C. Invention can be used in development and scientific reason and in control of pasteurization regimens for preserves of group D prepared of fish and marine invertebrates. EFFECT: improved assaying method.
