TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Matekalo-Sverak, Vesna
AU  - Radojković, Dragan
AU  - Radović, Čedomir
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3433
AB  - In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages
EP  - 2068
IS  - 5
SP  - 2061
VL  - 38
DO  - 10.1111/jfpp.12184
ER  - 

@article{
author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna and Radojković, Dragan and Radović, Čedomir",
year = "2014",
abstract = "In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages",
pages = "2068-2061",
number = "5",
volume = "38",
doi = "10.1111/jfpp.12184"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V., Radojković, D.,& Radović, Č.. (2014). Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation
Wiley, Hoboken., 38(5), 2061-2068.
https://doi.org/10.1111/jfpp.12184

Parunović N, Petrović M, Matekalo-Sverak V, Radojković D, Radović Č. Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation. 2014;38(5):2061-2068.
doi:10.1111/jfpp.12184 .

Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna, Radojković, Dragan, Radović, Čedomir, "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages" in Journal of Food Processing and Preservation, 38, no. 5 (2014):2061-2068,
https://doi.org/10.1111/jfpp.12184 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna
AU  - Radojković, Dragan
AU  - Vranić, D.
AU  - Radović, Čedomir
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2952
AB  - The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  lt = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  lt = 0.05) and PUFA (+8.0 and +9.4%, P  lt = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  lt = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  lt = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  lt = 0.001, has been found.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Alimentaria
T1  - Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace
EP  - 171
IS  - 2
SP  - 161
VL  - 41
DO  - 10.1556/AAlim.41.2012.2.3
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna and Radojković, Dragan and Vranić, D. and Radović, Čedomir",
year = "2012",
abstract = "The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  lt = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  lt = 0.05) and PUFA (+8.0 and +9.4%, P  lt = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  lt = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  lt = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  lt = 0.001, has been found.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Alimentaria",
title = "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace",
pages = "171-161",
number = "2",
volume = "41",
doi = "10.1556/AAlim.41.2012.2.3"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V., Radojković, D., Vranić, D.,& Radović, Č.. (2012). Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria
Akademiai Kiado Zrt, Budapest., 41(2), 161-171.
https://doi.org/10.1556/AAlim.41.2012.2.3

Parunović N, Petrović M, Matekalo-Sverak V, Radojković D, Vranić D, Radović Č. Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria. 2012;41(2):161-171.
doi:10.1556/AAlim.41.2012.2.3 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna, Radojković, Dragan, Vranić, D., Radović, Čedomir, "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace" in Acta Alimentaria, 41, no. 2 (2012):161-171,
https://doi.org/10.1556/AAlim.41.2012.2.3 . .