Original scientific paper

GOOD HYGIENE PRACTICE IN FISHERIES AT THE SARAJEVO CANTON

Enver Karahmet ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Almir Toroman ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Emina Nuker ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Adela Bektaš ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina
Lejla Musić ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina

Abstract

Implementation of good hygiene measures and sanitation practices is necessary in order to ensure safe food. Good hygiene practice determines what is needed to be done regarding to cleaning and hygiene, as well as when and who should carry out these measures in order to ensure the best quality products. The aim of this study was to perform testing of good hygiene practices in six fisheries at the Sarajevo Canton, and to determine the physical and chemical quality of fish sold on the market of Sarajevo Canton. The analysis in fisheries included microbiological swab collection from five different surfaces, in six fisheries, and according to the Standards of microbiological cleanness, microbiological cleannessall fisheries were characterized as good and acceptable. Also, chemical analysis of nutritional composition of fish meat was performed, including 30 samples of California trout. The average contents were: water 72.85%, fat 5.55%, protein 19.62% and ash 1.70%. Sensory evaluation of fish samples was evaluated by Quality Index Method test (QIM), and all samples were evaluated as fresh fish.

Keywords

good hygiene practice; microbiological analysis; chemical composition; sensory evaluation

Hrčak ID:

152220

URI

https://hrcak.srce.hr/152220

Publication date:

31.12.2015.

Article data in other languages: croatian

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