Utjecaj rukovanja i načina skladištenja na promjenu svježine srdele (Sardina pilchardus) i inćuna (Engraulis encrasicolus)

master's thesis

• Title (english): Influence of handling and storage on the change of freshness of sardine (Sardina pilchardus) and anchovy (Engraulius encrasicolus)
• Author: Anđela Kostović
• Mentor: Ana Gavrilović (mentor)
• Committee member: Ana Gavrilović (predsjednik povjerenstva)
• Committee member: Tea Tomljanović (član povjerenstva)
• Committee member: Daniel Matulić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Fisheries, Beekeeping, Game Management and Special Zoology); Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Srdela (Sardina pilchradus) i inćun (Engraulis encrasicolus) predstavljaju dva najpoznatija i u ulovu najzastupljenija predstavnika sitne plave ribe. Meso svih riba, pa tako i plave ribe, podložno je kvarenju do kojeg može doći u svim fazama od izlova do konačnog potrošača. Niz fizikalnih, kemijskih, biokemijskih i mikrobioloških čimbenika od same pripreme za ribolovnu operaciju, izlova, pripreme za tržište i skladištenja mogu imati veliki utjecaj na kvalitetu i zdravstvenu ispravnost ribe. Cilj ovog rada bio je utvrditi promjene fizikalnih parametara svježine inćuna E. encrasicolus i srdele S. pilchardus s obzirom na način rukovanja i skladištenja neposredno nakon izlova. Prikupljanje uzoraka ribe obavljeno je na plivarici „Davorin“ nakon komercijalnog izlova, pri čemu je uzorkovano po šest kilograma od svake vrste. Uzorci su podijeljeni u tri grupe : I grupa poleđena neposredno nakon ulova, II. grupa poleđena jedan sata te III. grupa poleđena dva sata nakon izlova. Sve tri grupe su nakon poleđivanja skladištene na isti način te su mjerene promjene pH mesa i elektrovodljivodsti tijekom narednih pet dana. Razlike mjernih vrijednosti prikupljenih rezultata između tri grupe uzoraka analizirane su ANOVA testom. Na temelju dobivenih rezultata možemo zaključiti da je za što bolju kvalitetu i duži rok trajanja srdele i inćuna od velike važnosti ribu ohladiti što brže nakon izlova te ju pravilno transportirati i skladištiti.

Abstract (english)

Sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) are the two most known and most numerous representatives in the catch of small blue fish. The meat of all fish, including small blue fish, is subject to spoilage, which can occur at all stages from the catch to the final consumer. A number of physical, chemical, biochemical and microbiological factors from the very preparation for the fishing operation, catch, preparation for the market and storage can have a great impact on the quality and safety of the fish product. The aim of this work was to determine the changes in the physical parameters of the freshness of anchovy, E. encrasicolus, and sardine, S. pilchardus regarding the way of handling and storage immediately after catching. The collection of fish samples was carried out on the purse seiner "Davorin" after commercial fishing, where six kilograms of each species were sampled. The samples were divided into three groups: group I iced immediately after the catch, group II one hours, and group III was iced two hours after the catch. After icing, all three groups were stored in the same way, and changes in meat pH and electrical conductivity were measured over the next five days. The differences in the measured values of the collected results between the three groups of samples were analyzed using the ANOVA test. Based on the obtained results, we can conclude that for the best quality and the longest shelf life of sardines and anchovies, it is of great importance to cool the fish as quickly as possible after the catch and to transport and store it properly.

• Keywords: Srdela; indun; rukovanje; skladištenje; svježina ribe
• Keywords (english): Sardine; anchovy; quality; safety; fish freshness
• Language: croatian
• URN:NBN: urn:nbn:hr:204:028808
• Study programme: Title: Fisheries and Game Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka ribarstva i lovstva (magistar/ magistra inženjer/inženjerka ribarstva i lovstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Embargoed access; Embargo expiration date: 2024-10-03
• Created on: 2023-10-03 11:57:30