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Ocena svežine pastrmke torimetrom

dc.creatorĐorđević, Vesna
dc.creatorBaltić, Milan Ž.
dc.creatorKilibarda, Nataša
dc.creatorMitrović, Radmila
dc.creatorKarabasil, Neđeljko
dc.date.accessioned2020-06-03T13:00:22Z
dc.date.available2020-06-03T13:00:22Z
dc.date.issued2006
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/413
dc.description.abstractThis 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.en
dc.description.abstractU 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.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectevaluation of freshnessen
dc.subjecttrouten
dc.subjectsensory analysesen
dc.subjecttorymeteren
dc.subjectocena svežinesr
dc.subjectpastrmkasr
dc.subjectsenzorne analizesr
dc.subjecttorimetarsr
dc.titleEvaluation of trout freshness using torymeteren
dc.titleOcena svežine pastrmke torimetromsr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractКарабасил, Неђељко; Митровић, Радмила; Балтић, Милан Ж.; Ђорђевић, Весна; Килибарда, Наташа; Оцена свежине пастрмке ториметром; Оцена свежине пастрмке ториметром;
dc.citation.volume47
dc.citation.issue1-2
dc.citation.spage45
dc.citation.epage52
dc.citation.other47(1-2): 45-52
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/1564/412.pdf
dc.identifier.rcubconv_463
dc.type.versionpublishedVersion


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