TY  - JOUR
AU  - Ivanović, Mirjana D.
AU  - Bulatović, Aleksandar V.
AU  - Popov-Raljić, Jovanka
AU  - Perunović, Marija
AU  - Živković, Dušan
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/424
AB  - The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
AB  - U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
T1  - Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
EP  - 18
IS  - 33
SP  - 11
DO  - 10.2298/APT0233011I
ER  - 

@article{
author = "Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Popov-Raljić, Jovanka and Perunović, Marija and Živković, Dušan",
year = "2002",
abstract = "The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%., U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin, Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice",
pages = "18-11",
number = "33",
doi = "10.2298/APT0233011I"
}

Ivanović, M. D., Bulatović, A. V., Popov-Raljić, J., Perunović, M.,& Živković, D.. (2002). Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(33), 11-18.
https://doi.org/10.2298/APT0233011I

Ivanović MD, Bulatović AV, Popov-Raljić J, Perunović M, Živković D. Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica. 2002;(33):11-18.
doi:10.2298/APT0233011I .

Ivanović, Mirjana D., Bulatović, Aleksandar V., Popov-Raljić, Jovanka, Perunović, Marija, Živković, Dušan, "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin" in Acta periodica technologica, no. 33 (2002):11-18,
https://doi.org/10.2298/APT0233011I . .

TY  - JOUR
AU  - Ivanović, Mirjana D.
AU  - Perunović, Marija
AU  - Živković, Dušan
AU  - Uzelac, Biserka
AU  - Nikolić, Nenad
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/379
AB  - The authors examined the effect of additive use on sensory properties of thermally treated hamburger-type products with different raw material composition. Three experimental product groups were prepared of the following ingredients: beef and tallow, pork shoulder, beef and back bacon, pork trimmings, beef and back bacon. Common salt, polyphosphate, soybean flour TB-200, textured soy protein (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) and water were used as additives. After forming, products were thermally treated on grill. Sensory analysis was carried out by application of rank method and hedonic scale. The results of examination show that use of polyphosphate is useful in production of "hamburgers" from beef and tallow, because these samples were evaluated as more acceptable in respect of appearance, taste or juiciness. In products in which composition dominated pork meat, this effect was less expressed. The most acceptable sensory properties of hamburger-type products were attained by use of additives in the following combination: textured soy protein and SUPRO EX 33 (powder).
AB  - Autori su ispitivali uticaj upotrebe dodataka na senzorna svojstva toplotna obrađenih proizvoda u tipu hamburgera različitog sirovinskog sastava. Pripremljene su tri ogledne grupe usitnjenog mesa izrađene od: goveđeg mesa i loja: mesa svinjske plećke, goveđeg mesa i čvrstog masnog tkiva; svinjskih odrezaka, goveđeg mesa i čvrstog masnog tkiva. Kao dodaci su korišteni kuhinjska so, polifosfat, sojino brašno TB-200, teksturirani proteini soje (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) i voda. Nakon oblikovanja, proizvodi su toplotna obrađivani na roštilju. Senzorna analiza je obavljena primenom metoda rangiranja i hedonske skale. Iz rezultata ispitivanja proizilazi da je upotreba polifosfata korisna u izradi "hamburgera " samo od goveđeg mesa i loja, jer su ovi uzorci ocenjeni kao prihvatljiviji u pogledu izgleda, ukusa i sočnosti. Ovaj efekat je manje izražen kod proizvoda u čijem sastavu dominira svinjsko meso. Najprihvatljivija sočnost proizvoda u tipu hamburgera se postiže upotrebom SUPRO EX 33 (u suvom stanju i u vidu granulo), a ukus kombinacijom dodataka: sojin izolat i teksturirani sojini proteini.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Sensory properties of hamburger-type products of different composition
T1  - Senzorna svojstva proizvoda u tipu hamburgera različitog sastava
EP  - 42
IS  - 1-2
SP  - 35
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_379
ER  - 

@article{
author = "Ivanović, Mirjana D. and Perunović, Marija and Živković, Dušan and Uzelac, Biserka and Nikolić, Nenad",
year = "2002",
abstract = "The authors examined the effect of additive use on sensory properties of thermally treated hamburger-type products with different raw material composition. Three experimental product groups were prepared of the following ingredients: beef and tallow, pork shoulder, beef and back bacon, pork trimmings, beef and back bacon. Common salt, polyphosphate, soybean flour TB-200, textured soy protein (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) and water were used as additives. After forming, products were thermally treated on grill. Sensory analysis was carried out by application of rank method and hedonic scale. The results of examination show that use of polyphosphate is useful in production of "hamburgers" from beef and tallow, because these samples were evaluated as more acceptable in respect of appearance, taste or juiciness. In products in which composition dominated pork meat, this effect was less expressed. The most acceptable sensory properties of hamburger-type products were attained by use of additives in the following combination: textured soy protein and SUPRO EX 33 (powder)., Autori su ispitivali uticaj upotrebe dodataka na senzorna svojstva toplotna obrađenih proizvoda u tipu hamburgera različitog sirovinskog sastava. Pripremljene su tri ogledne grupe usitnjenog mesa izrađene od: goveđeg mesa i loja: mesa svinjske plećke, goveđeg mesa i čvrstog masnog tkiva; svinjskih odrezaka, goveđeg mesa i čvrstog masnog tkiva. Kao dodaci su korišteni kuhinjska so, polifosfat, sojino brašno TB-200, teksturirani proteini soje (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) i voda. Nakon oblikovanja, proizvodi su toplotna obrađivani na roštilju. Senzorna analiza je obavljena primenom metoda rangiranja i hedonske skale. Iz rezultata ispitivanja proizilazi da je upotreba polifosfata korisna u izradi "hamburgera " samo od goveđeg mesa i loja, jer su ovi uzorci ocenjeni kao prihvatljiviji u pogledu izgleda, ukusa i sočnosti. Ovaj efekat je manje izražen kod proizvoda u čijem sastavu dominira svinjsko meso. Najprihvatljivija sočnost proizvoda u tipu hamburgera se postiže upotrebom SUPRO EX 33 (u suvom stanju i u vidu granulo), a ukus kombinacijom dodataka: sojin izolat i teksturirani sojini proteini.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Sensory properties of hamburger-type products of different composition, Senzorna svojstva proizvoda u tipu hamburgera različitog sastava",
pages = "42-35",
number = "1-2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_379"
}

Ivanović, M. D., Perunović, M., Živković, D., Uzelac, B.,& Nikolić, N.. (2002). Sensory properties of hamburger-type products of different composition. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 43(1-2), 35-42.
https://hdl.handle.net/21.15107/rcub_agrospace_379

Ivanović MD, Perunović M, Živković D, Uzelac B, Nikolić N. Sensory properties of hamburger-type products of different composition. in Tehnologija mesa. 2002;43(1-2):35-42.
https://hdl.handle.net/21.15107/rcub_agrospace_379 .

Ivanović, Mirjana D., Perunović, Marija, Živković, Dušan, Uzelac, Biserka, Nikolić, Nenad, "Sensory properties of hamburger-type products of different composition" in Tehnologija mesa, 43, no. 1-2 (2002):35-42,
https://hdl.handle.net/21.15107/rcub_agrospace_379 .

TY  - JOUR
AU  - Perunović, Marija
AU  - Ivanović, Mirjana D.
AU  - Bulatović, Aleksandar V.
AU  - Živković, Dušan
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/378
AB  - The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively.
AB  - Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Influence of different additives on some technological properties of smoked pork loin
T1  - Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice
EP  - 46
IS  - 1-2
SP  - 43
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_378
ER  - 

@article{
author = "Perunović, Marija and Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Živković, Dušan",
year = "2002",
abstract = "The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively., Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Influence of different additives on some technological properties of smoked pork loin, Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice",
pages = "46-43",
number = "1-2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_378"
}

Perunović, M., Ivanović, M. D., Bulatović, A. V.,& Živković, D.. (2002). Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 43(1-2), 43-46.
https://hdl.handle.net/21.15107/rcub_agrospace_378

Perunović M, Ivanović MD, Bulatović AV, Živković D. Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa. 2002;43(1-2):43-46.
https://hdl.handle.net/21.15107/rcub_agrospace_378 .

Perunović, Marija, Ivanović, Mirjana D., Bulatović, Aleksandar V., Živković, Dušan, "Influence of different additives on some technological properties of smoked pork loin" in Tehnologija mesa, 43, no. 1-2 (2002):43-46,
https://hdl.handle.net/21.15107/rcub_agrospace_378 .