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MESO: Prvi hrvatski časopis o mesu, Vol. VIII No. 3, 2006.

Stručni rad

Freshness ratings of sea fish

Lidija Kozačinski orcid id orcid.org/0000-0002-7534-7362 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana FIlipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec orcid id orcid.org/0000-0001-7413-8115 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Puni tekst: hrvatski pdf 366 Kb

str. 158-164

preuzimanja: 4.355

citiraj

Sažetak

Fish is, although valuable foodstuff very perishable and subject of numerous spoilage. Various chemical, biochemical and microbiological processes immediately after the fishing are leading to the changes in freshness, shelf-life and quality of fish. During the handling from fishing to the processing there is an acceleration of the microorganisms grow, which is manifesting with loosing of characteristics of fresh fish. Fish quality is management category listed by virtue of species, categorization, sensorial properties and processing method.

Ključne riječi

freshness; sea fish

Hrčak ID:

22190

URI

https://hrcak.srce.hr/22190

Datum izdavanja:

15.5.2006.

Podaci na drugim jezicima: hrvatski

Posjeta: 5.420 *