Evaluation of sensory characteristics of common carp reared in purified wastewater from a slaughterhouse

  • Miloš Pelić Scientific Veterinary Institute Novi Sad
  • Milica Živkov Baloš Scientific Veterinary Institute Novi Sad
  • Nikolina Novakov University of Novi Sad, Faculty of Agriculture
  • Nikola Puvača University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvecarska 2, 21000 Novi Sad
  • Jasna Kureljušić Scientific Veterinary Institute of Serbia
  • Ana Gavrilović University of Zagreb, Faculty of Agriculture
  • Dragana Ljubojević Pelić Scientific Veterinary Institute Novi Sad
DOI: https://doi.org/10.18485/meattech.2023.64.2.56
Keywords: fish production, integrated system, sustainability, wastewater

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.

Published
2023-11-01
How to Cite
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. Scientific Journal "Meat Technology", 64(2), 298-302. https://doi.org/10.18485/meattech.2023.64.2.56
Issue
Vol 64 No 2 (2023): Meat Technology - Special Isssue
Section
Original scientific paper