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KVALITETA MESA LUBINA TIJEKOM POHRANE NA LEDU

Krunoslav Bojanić ; Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu
Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu
Nevijo Zdolec ; Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari ; Veterinarski fakultet Sveučilišta u Zagrebu


Puni tekst: hrvatski pdf 278 Kb

str. 45-50

preuzimanja: 1.291

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Puni tekst: engleski pdf 159 Kb

str. 74-80

preuzimanja: 1.309

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Sažetak

The goal of this work was to determine the sustainability
of the sea bass meat during its storage on ice in the period
of twelve days by following sensory, physical- chemical
and microbiological parameters of quality and hygienic
safety. Thirty sea basses were researched for that goal on
the 2nd, 4th, 6th, 9th and 12th day of storage on ice at 3º C.
Sensory grade of quality was evaluated by Quality Index
Method test (QIM) created for sea bass, Dicentrarchus
labrax (Icelandic Fisheries Laboratories) and Market
test. Fish samples were researched on the total count of
aerobic mesophyllic bacteria, psychotrophic bacteria and
Pseudomonas spp. There were also measured pH- values
and the quantity of ammonia. The quantity of ammonia
was increasing during the storage of fish and in that manner
it was following its sensory characteristics, so the fish
samples at the end of our research were evaluated as fish
at risk of rotting with 16.1 mg% of ammonia. Together with
the increase of aberration from the characteristic appearance
and smell of fresh sea bass, the number of psychotrophic
bacteria

Ključne riječi

shelf life, sea bass meat, quality

Hrčak ID:

51839

URI

https://hrcak.srce.hr/51839

Podaci na drugim jezicima: hrvatski

Posjeta: 3.195 *