Quality of Salted Pelagic Fish (Sardine)

Riba je oduvijek bila iznimno važna u prehrani ljudi zahvaljujući svojim gastronomskim i nutritivnim vrijednostima. Tijekom povijesti razvijali su se različiti načini konzerviranja ribe ne bi li se očuvala njena kakvoća, a najpoznatija metoda je soljenje. Cilj je ovoga rada bio opisati tehnologiju proizvodnje usoljenih srdela ulovljenih u slobodnom moru te utvrditi kemijski sastav i kakvoću gotovog proizvoda. Analize su obavljene na uzorcima usoljene srdele iz konzerve zapremnine 5 kg. Ribe su uzorkovane metodom slučajnog odabira iz cjelokupnog sadržaja konzerve. Prilikom senzorne pretrage svi pretraženi uzorci ribe bili su zadovoljavajuće kakvoće. Pregledom trbušne šupljine i mišićja ribe nisu nađeni paraziti. Masa ribe kretala se od 17,01 g do 32,48 g, a srednja vrijednost mase riba iznosi 22,97 g. Količina vode kretala se od 46,48% do 46,70%, količina masti od 8,87% do 9,00%, količina bjelančevina od 8,05% do 8,75%, a pepela od 19,85% do 20,05%. U pretraženim uzorcima utvrđena je količina soli od 22,39% do 22,74%. Dobiveni rezultati ukazuju da je besprijekornost senzornih svojstava usoljene srdele ovisna o pravilnom postupanju s ribom nakon izlova te metodi obrade. Za dobivanje ovog autohtonog proizvoda, potrebno je koristiti kvalitetnu sirovinu (svježu ribu besprijekorne kakvoće), soliti je čistom solju pravilnim redoslijedom te skladištiti je u prikladnim uvjetima i redovito kontrolirati.Fish has always been extremely important in human nutrition due to its gastronomic characteristics and nutritional values. Throughout history people developed different ways of preserving fish to maintain its quality and the best known method is salting. The goal of this paper was to describe the technology of production of salted sardines caught in the free sea and to determine the chemical composition and quality of the finished product. Analysis were performed on samples of canned salted sardines (can capacity 5 kg). Fish were sampled randomly from the entire content of the can. During sensory analysis all examined fish samples were of satisfactory quality. Parasites were not found during examination of the abdominal cavity and muscles. Weight of the fish ranged from 17.01 g to 32.48 g and the mean value of weight was 22.97 g. The amount of water ranged from 46.48% to 46.70%, the amount of fat from 8.87 % to 9.00% , the amount of protein from 8.05% to 8.75% and ash content from 19,85% to 20,05%. In the analyzed samples the amount of salt ranged from 22.39% to 22.74%. The obtained results indicate that the flawless sensory characteristics of salted sardines depend on proper handling of fish after catching and on processing methods. To get this autochthonous product, it is necessary to use high quality raw material (fresh fish of impeccable quality), brine it with pure salt in the proper sequence, store in suitable conditions and monitor regularly