Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse
2023
Преузимање 🢃
Аутори
Pelić, MilošŽivkov Baloš, Milica
Novakov, Nikolina
Puvača, Nikola
Kureljušić, Jasna
Gavrilović, Ana
Ljubojević Pelić, Dragana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of the present research was to evaluate the sensory characteristics of common carp
as well as their correlation with the season of sampling in the common carp reared in integrated
production system. Fish were collected in spring and autumn from fish pond which
received purified water from slaughterhouse. The sensory quality of common carp fillets
shows very high scores for all examined parameters and overall impression.
Кључне речи:
fish production / integrated system / sustainability / wastewaterИзвор:
Meat Technology — Special Issue, 2023, 64, 2, 298-302Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200031 (Научни институт за ветеринарство 'Нови Сад', Нови Сад) (RS-MESTD-inst-2020-200031)
Напомена:
- Special Issue dedicated to 62nd International Meat Industry Conference : Exploring Current Challenges and Future Perspectives in Food and Nutrition
Институција/група
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Pelić, Miloš AU - Živkov Baloš, Milica AU - Novakov, Nikolina AU - Puvača, Nikola AU - Kureljušić, Jasna AU - Gavrilović, Ana AU - Ljubojević Pelić, Dragana PY - 2023 UR - https://reponivs.nivs.rs/handle/123456789/810 AB - The aim of the present research was to evaluate the sensory characteristics of common carp as well as their correlation with the season of sampling in the common carp reared in integrated production system. Fish were collected in spring and autumn from fish pond which received purified water from slaughterhouse. The sensory quality of common carp fillets shows very high scores for all examined parameters and overall impression. PB - Belgrade : Institute of Meat Hygiene and Technology T2 - Meat Technology — Special Issue T1 - Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse EP - 302 IS - 2 SP - 298 VL - 64 DO - 10.18485/meattech.2023.64.2.56 ER -
@article{ author = "Pelić, Miloš and Živkov Baloš, Milica and Novakov, Nikolina and Puvača, Nikola and Kureljušić, Jasna and Gavrilović, Ana and Ljubojević Pelić, Dragana", year = "2023", abstract = "The aim of the present research was to evaluate the sensory characteristics of common carp as well as their correlation with the season of sampling in the common carp reared in integrated production system. Fish were collected in spring and autumn from fish pond which received purified water from slaughterhouse. The sensory quality of common carp fillets shows very high scores for all examined parameters and overall impression.", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "Meat Technology — Special Issue", title = "Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse", pages = "302-298", number = "2", volume = "64", doi = "10.18485/meattech.2023.64.2.56" }
Pelić, M., Živkov Baloš, M., Novakov, N., Puvača, N., Kureljušić, J., Gavrilović, A.,& Ljubojević Pelić, D.. (2023). Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse. in Meat Technology — Special Issue Belgrade : Institute of Meat Hygiene and Technology., 64(2), 298-302. https://doi.org/10.18485/meattech.2023.64.2.56
Pelić M, Živkov Baloš M, Novakov N, Puvača N, Kureljušić J, Gavrilović A, Ljubojević Pelić D. Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse. in Meat Technology — Special Issue. 2023;64(2):298-302. doi:10.18485/meattech.2023.64.2.56 .
Pelić, Miloš, Živkov Baloš, Milica, Novakov, Nikolina, Puvača, Nikola, Kureljušić, Jasna, Gavrilović, Ana, Ljubojević Pelić, Dragana, "Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse" in Meat Technology — Special Issue, 64, no. 2 (2023):298-302, https://doi.org/10.18485/meattech.2023.64.2.56 . .