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Quality of salted sardine (sardina pilchardus)

Stefani Levak ; Malešnica 31, 10090, Zagreb
Lidija dr. sc. Lidija ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane,Zagreb, Heinzelova 55
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane,Zagreb, Heinzelova 55
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane,Zagreb, Heinzelova 55

Puni tekst: hrvatski, pdf (438 KB) str. 431-434 preuzimanja: 301* citiraj
APA 6th Edition
Levak, S., dr. sc. Lidija, L., Njari, B. i Cvrtila Fleck, Ž. (2014). Kakvoća usoljene srdele (Sardina pilchardus). MESO: Prvi hrvatski časopis o mesu, XVI (5), 431-434. Preuzeto s https://hrcak.srce.hr/132402
MLA 8th Edition
Levak, Stefani, et al. "Kakvoća usoljene srdele (Sardina pilchardus)." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 5, 2014, str. 431-434. https://hrcak.srce.hr/132402. Citirano 24.10.2020.
Chicago 17th Edition
Levak, Stefani, Lidija dr. sc. Lidija, Bela Njari i Željka Cvrtila Fleck. "Kakvoća usoljene srdele (Sardina pilchardus)." MESO: Prvi hrvatski časopis o mesu XVI, br. 5 (2014): 431-434. https://hrcak.srce.hr/132402
Harvard
Levak, S., et al. (2014). 'Kakvoća usoljene srdele (Sardina pilchardus)', MESO: Prvi hrvatski časopis o mesu, XVI(5), str. 431-434. Preuzeto s: https://hrcak.srce.hr/132402 (Datum pristupa: 24.10.2020.)
Vancouver
Levak S, dr. sc. Lidija L, Njari B, Cvrtila Fleck Ž. Kakvoća usoljene srdele (Sardina pilchardus). MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 24.10.2020.];XVI(5):431-434. Dostupno na: https://hrcak.srce.hr/132402
IEEE
S. Levak, L. dr. sc. Lidija, B. Njari i Ž. Cvrtila Fleck, "Kakvoća usoljene srdele (Sardina pilchardus)", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 5, str. 431-434, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/132402. [Citirano: 24.10.2020.]

Sažetak
Fish has always been extremely important in human nutrition due to its culinary and nutritional values. Throughout history, different
methods of conserving fish have been developed in order to preserve its quality, the best known being curing in salt. The objective of this study was to describe the production technology of salted sardines harvested from the open seas, and to determine the chemical composition and quality of the finished product. Analyses were performed on samples of salted sardines taken from a 5-kilo can. Fish were sampled randomly from the entire content of the can. In the sensory analysis, all examined samples of fish were of satisfactory quality. The analysis of the fish abdominal cavity and muscles found no parasites. The mean value of fish mass was 22.97 g. The average amount of water was 46.61%, 8.92% of fat, 8.40% of protein and the analysed samples contained 22.54% of salt. The results indicate that the irreproachable sensory properties of salted sardines depend on the proper handling of fish after harvesting as well as on the processing methods. To obtain this traditional product, it is necessary to use high quality raw material (fresh fish of impeccable quality), cure it in pure salt in proper sequence, store it in appropriate conditions and check it regularly.

Ključne riječi
salt; salted sardines; quality; chemical composition

Hrčak ID: 132402

URI
https://hrcak.srce.hr/132402

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