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GOOD HYGIENE PRACTICE IN FISHERIES AT THE SARAJEVO CANTON

Enver Karahmet ; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 8, 71000 Sarajevo, Bosna i Hercegovina
Almir Toroman ; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 8, 71000 Sarajevo, Bosna i Hercegovina
Emina Nuker ; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 8, 71000 Sarajevo, Bosna i Hercegovina
Adela Bektaš ; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 8, 71000 Sarajevo, Bosna i Hercegovina
Lejla Musić ; Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, Zmaja od Bosne 8, 71000 Sarajevo, Bosna i Hercegovina


Puni tekst: hrvatski pdf 438 Kb

str. 120-128

preuzimanja: 232

citiraj

Puni tekst: engleski pdf 438 Kb

str. 120-128

preuzimanja: 748

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Sažetak

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.

Ključne riječi

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

Hrčak ID:

152220

URI

https://hrcak.srce.hr/152220

Datum izdavanja:

31.12.2015.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.722 *