TY  - JOUR
AU  - Simunović, Stefan
AU  - Đorđević, Vesna Ž.
AU  - Rašeta, Mladen
AU  - Lukić, Mirjana
AU  - Lorenzo, José M.
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.mdpi.com/2304-8158/11/8/1090
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6078
AB  - The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
T2  - Foods
T1  - Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
IS  - 8
SP  - 1090
VL  - 11
DO  - 10.3390/foods11081090
ER  - 

@article{
author = "Simunović, Stefan and Đorđević, Vesna Ž. and Rašeta, Mladen and Lukić, Mirjana and Lorenzo, José M. and Đekić, Ilija and Tomašević, Igor",
year = "2022",
abstract = "The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.",
journal = "Foods",
title = "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis",
number = "8",
pages = "1090",
volume = "11",
doi = "10.3390/foods11081090"
}

Simunović, S., Đorđević, V. Ž., Rašeta, M., Lukić, M., Lorenzo, J. M., Đekić, I.,& Tomašević, I.. (2022). Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods, 11(8), 1090.
https://doi.org/10.3390/foods11081090

Simunović S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Đekić I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods. 2022;11(8):1090.
doi:10.3390/foods11081090 .

Simunović, Stefan, Đorđević, Vesna Ž., Rašeta, Mladen, Lukić, Mirjana, Lorenzo, José M., Đekić, Ilija, Tomašević, Igor, "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis" in Foods, 11, no. 8 (2022):1090,
https://doi.org/10.3390/foods11081090 . .