This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of ...storage.
U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod r...ibe skladištene poleđivanjem osmog dana skladištenja.
TY - JOUR
AU - Đorđević, Vesna
AU - Baltić, Milan Ž.
AU - Kilibarda, Nataša
AU - Mitrović, Radmila
AU - Karabasil, Nedjeljko
PY - 2006
UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/413
AB - This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of storage.
AB - U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja.
PB - Institut za higijenu i tehnologiju mesa, Beograd
T2 - Tehnologija mesa
T1 - Evaluation of trout freshness using torymeter
T1 - Ocena svežine pastrmke torimetrom
VL - 47
IS - 1-2
SP - 45
EP - 52
UR - https://hdl.handle.net/21.15107/rcub_veterinar_413
ER -
@article{
author = "Đorđević, Vesna and Baltić, Milan Ž. and Kilibarda, Nataša and Mitrović, Radmila and Karabasil, Nedjeljko",
year = "2006",
abstract = "This work presents the results of comparative examination of trout freshness using sensory analysis and measuring electrical characteristics of fish skin by torymeter. Trout stored by freezing, and in the air at temperature from +4ºC to +6ºC was examined. Statistically significant difference in the total sensory evaluation expressed as index of quality between trout stored by freezing and stored in the air, was found after four days storage. Total sensory evaluation (expressed as index of quality) above ten, showed significant loss of fish freshness what was noticed in fish stored in the air after five days, and in fish stored by freezing after eight days of storage. Statistically significant difference was determined between average values of torymetric number of fish stored in the air and by freezing, after thee days of storage (p lt 0.01). The fall of torymetric value below ten means significant loss of fish freshness, what in fish stored in the air was recorded after eight days of storage., U radu su prikazani rezultati uporednog ispitivanja svežine pastrmke senzornom analizom i merenjem električnih osobina kože ribe torimetrom. Za ispitivanja je korištena pastrmka koja je čuvana poleđivanjem, odnosno u vazduhu pri temperaturi od +4ºC do +6ºC. Statistički značajna razlika u ukupnoj senzornoj oceni izraženoj kao indeks kvaliteta između pastrmke skladištene poleđivanjem i skladištene u vazduhu utvrđena je četvrtog dana čuvanja. Ukupna senzorna ocena (izražena kao indeks kvaliteta) veća od deset, označava značajan gubitak svežine ribe što je kod ribe skladištene u vazduhu utvrđeno petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja. Između prosečnih vrednosti torimetrijskog broja ribe skladištene u vazduhu i poleđivanjem utvrđena je statistički značajna razlika počevši od trećeg dana skladištenja (p lt 0,01). Pad torimetrijske vrednosti ispod deset označava značajan gubitak svežine ribe, što je kod ribe skladištene u vazduhu zabeleženo petog dana, a kod ribe skladištene poleđivanjem osmog dana skladištenja.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Evaluation of trout freshness using torymeter, Ocena svežine pastrmke torimetrom",
volume = "47",
number = "1-2",
pages = "45-52",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_413"
}
Đorđević, V., Baltić, M. Ž., Kilibarda, N., Mitrović, R.,& Karabasil, N.. (2006). Evaluation of trout freshness using torymeter. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(1-2), 45-52.
https://hdl.handle.net/21.15107/rcub_veterinar_413
Đorđević V, Baltić MŽ, Kilibarda N, Mitrović R, Karabasil N. Evaluation of trout freshness using torymeter. in Tehnologija mesa. 2006;47(1-2):45-52.
https://hdl.handle.net/21.15107/rcub_veterinar_413 .
Đorđević, Vesna, Baltić, Milan Ž., Kilibarda, Nataša, Mitrović, Radmila, Karabasil, Nedjeljko, "Evaluation of trout freshness using torymeter" in Tehnologija mesa, 47, no. 1-2 (2006):45-52,
https://hdl.handle.net/21.15107/rcub_veterinar_413 .
