Organoleptic evaluation of the quality fish meat on our [Yugoslav] market
1998
Karabasil, N. | Baltic, M.Z. | Teodorovic, V. | Dimitrijevic, M. | Vidanovic, D. (Fakultet veterinarske medicine, Beograd (Yugoslavia))
The quality of fish meat and fish products was examined. The samples were taken from the Belgrade sale (Yugoslavia). On the basis of results of organoleptic evaluation, the samples were distributed into the following six levels of quality: extra, excellent, very good, good, satisfactory, unsatisfactory. The group of canned fish meat had 3.12 samples of extra quality, 15.02 excellent quality, 34.37 very good quality, 12.50 good quality and 21.86 satisfactory quality. From the total number of examined samples of canned fish meat, 6.25 were unsatisfactory quality, while 6.25 samples were eliminated as being microbiologically unsound (altered organoleptic traits in a high degree). From the samples of fresh and frozen fish, 7.89 were extra quality, 23.68 excellent quality, 26.31 very good quality, 26.31 good quality and 13.16 satisfactory quality. None of the samples were evaluated as being of unsatisfactory quality, while 2.63 were eliminated as microbiologically unsound due to major alterations of organoleptic traits.
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