"The public health aspects of the physical freshness parameters changes of the sea bass Dicentrarchus labrax (Linnaeus, 1758)"

Ovim istraživanjem utvrđene su promjene pH, dielektričnih svojstava i senzorskih pokazatelja svježine lubina, Dicentrarchus labrax, tijekom skladištenja na različitim temperaturama (4±1°C i 12 ±1°C ). Pored toga, uspoređeni su učinkovitost polusatnog tretmana ribe kupkom s 0,9% NaCl u odnosu na klasično pakiranje ribe u podloške direktno s leda te učinak dvije najčešće korištene vrste stiropornih podložaka na očuvanje svježine ribe. Uzorci tretirani polusatnom kupkom 0,9%-tne otopine NaCl te potom upakirani u standardne stiroporne podloške s upijačima i skladišteni na 4±1°C najduže su očuvali svježinu. Uzorci skladišteni na 12 ±1°C imali su najkraći rok upotrebe.This research has determined the changes of pH, dielectric and sensory freshness parameters in Mediterranean sea bass, Dicentrarchus labrax, during cold storage at different temperatures (4±1°C and 12±1°C). In addition, this study also investigated the influence of two different treatments applied before packaging: half-hour bath treatment in 0.9% NaCl solution and conventional packaging of fish directly from ice. The effects of the two most commonly used types of styrofoam pads had on fish freshness were also compared. The best effect on fish freshness was achieved in samples treated with a half-hour bath treatment in 0.9% NaCl solution, packed in standard styrofoam pads with adsorbers and stored at 4 ± 1°C. The shortest shelf life was in samples stored at 12 ± 1°C