Faculty of Pharmacy, University of Tuzla and Faculty of Food Technology, University of J. J. Strossmayer Osijek
Abstract
Provođenje mjera dobre higijenske i sanitarne prakse nužno je u cilju osiguranja zdravstveno ispravne hrane. Dobra higijenska praksa određuje šta je potrebno da se učini u vezi sa čišćenjem i higijenom, kao i kada i ko treba provesti te poslove u cilju dobijanja što kvalitetnijeg proizvoda. Cilj ovog rada je da se izvrši ispitivanje dobre higijenske prakse u 6 ribarnica Sarajevskog kantona, te da se ustanovi fizičko-hemijski kvalitet prodavane ribe na tržištu Sarajevskog kantona. Analiza stanja ribarnica izvršena je uzimanjem briseva sa 5 različitih površina, u 6 ribarnica, te je prema Normativima mikrobiološke čistoće, mikrobiološka čistoća ribarnica okarakterisana kao dobra i prihvatljiva. Za utvrđivanje hemijskog sastava ribljeg mesa, istraživanjem je obuhvaćeno 30 uzoraka kalifornijske pastrmke. U okviru hemijskih pretraga, utvrđena je prosječna količina vode 72,85%, masti 5,55%, bjelančevina 19,62% i pepela 1,70%. Senzorna ocjena kvaliteta ribe ocijenjena je Quality Index Method testom (QIM) i svi su uzorci ocijenjeni kao svježa riba.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
