| Summary: | The main purpose of this research was to investigate the freshness of three salmonidae species from the Centre of Aquaculture “Neretva“ in Konjic kept under different conditions i.e. temperature. The research included a total of 60 fishes, 20 brown trouts (Salmo trutta m. fario Linnaeus), Brook trouts (Salvelinus alpinus) and rainbow trouts (Oncorhynchus mykiss Walbaum) each with an average weight of 200 grams. To assess the freshness of the fish we used sensory method by point system (1). Examined were the appearance, color, smell, taste, and consistency of the fish. Also, any pathological skin changes as well as the appearance of the eyes and gills were noted (2). The freshness rating was made three times in 48 hours. Chemical evaluation included the amount of water, fat, protein and ash.Sensory analysis of all samples, which was conducted at room temperature showed deterioration of freshness over time indicated by increasing number of points (after 48 hours, the number was 20 points out of maximum 24), while the control samples (from the fridge) showed no changes even 48 hours after the beginning of analysis, when the fish was still fresh. The experimental data obtained by analyzing chemical composition of fish did not significantly differ from the literature sources.Key words: fish meat, chemical composition, freshness of fish meat, sensory analysis Cilj rada je bio ispitati svježinu tri različite pastrmske vrste ribe, uzgojene u Centru za akvakulturu „Neretva“ u Konjicu, pod različitim uslovima, odnosno temperaturama čuvanja. Istraživanjima je ukupno obuhvaćeno 60 uzoraka ribe, po 20 uzoraka potočne pastrmke (Salmo trutta m. fario Linnaeus), potočne zlatovčice (Salvelinus alpinus) i kalifornijske pastrmke (Oncorhynchus mykiss Walbaum), prosječne mase po 200 grama. Za ocjenu svježine ribe korištene su senzorne metode po bod sistemu (1). Ispitivani su izgled, boja, miris, okus i konzistencija ribljeg mesa, te su utvrđivane eventualne patološke promjene na koži, kao i izgled očiju i škrga (2). Ocjena svježine je rađena 3 puta u toku 48 sati. U okviru hemijskih pretraga, utvrđena je količina vode, masti, bjelančevina i pepela. Senzorna analiza svih uzoraka koja je rađena na sobnoj temperaturi je pokazala da se svježina ribe tokom perioda stajanja pogoršavala, jer se broj bodova povećavao (nakon 48h, broj bodova je iznosio 20 od maksimalnih 24), dok na kontrolnim uzorcima (iz hladnjaka) ni nakon 48h od početka ocjenjivanja nisu uočene nikakve promjene, pa je riba ocijenjena svježom. Eksperimentalno dobijeni podaci hemijskog sastava ribljeg mesa ne odstupaju značajno od literaturnih izvora.Ključne riječi: riblje meso, hemijski sastav, svježina ribe, senzorna ocjena
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