TY  - JOUR
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Tomović, Vladimir
AU  - Nedović, Viktor
AU  - Perunović, Marija
AU  - Kovjanić, Nataša
AU  - Lević, Steva
AU  - Stanišić, Nikola
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3453
AB  - This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The utilisation of grapeseed oil in improving the quality of dry fermented sausages
EP  - 2363
IS  - 11
SP  - 2356
VL  - 49
DO  - 10.1111/ijfs.12555
ER  - 

@article{
author = "Stajić, Slaviša and Živković, Dušan and Tomović, Vladimir and Nedović, Viktor and Perunović, Marija and Kovjanić, Nataša and Lević, Steva and Stanišić, Nikola",
year = "2014",
abstract = "This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The utilisation of grapeseed oil in improving the quality of dry fermented sausages",
pages = "2363-2356",
number = "11",
volume = "49",
doi = "10.1111/ijfs.12555"
}

Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S.,& Stanišić, N.. (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(11), 2356-2363.
https://doi.org/10.1111/ijfs.12555

Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology. 2014;49(11):2356-2363.
doi:10.1111/ijfs.12555 .

Stajić, Slaviša, Živković, Dušan, Tomović, Vladimir, Nedović, Viktor, Perunović, Marija, Kovjanić, Nataša, Lević, Steva, Stanišić, Nikola, "The utilisation of grapeseed oil in improving the quality of dry fermented sausages" in International Journal of Food Science and Technology, 49, no. 11 (2014):2356-2363,
https://doi.org/10.1111/ijfs.12555 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Perunović, Marija
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Živković, Dušan
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3119
AB  - Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P lt 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures
EP  - 880
IS  - 5
SP  - 870
VL  - 37
DO  - 10.1111/j.1745-4549.2012.00709.x
ER  - 

@article{
author = "Stajić, Slaviša and Perunović, Marija and Stanišić, Nikola and Žujović, Miroslav and Živković, Dušan",
year = "2013",
abstract = "Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P lt 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures",
pages = "880-870",
number = "5",
volume = "37",
doi = "10.1111/j.1745-4549.2012.00709.x"
}

Stajić, S., Perunović, M., Stanišić, N., Žujović, M.,& Živković, D.. (2013). Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation
Wiley, Hoboken., 37(5), 870-880.
https://doi.org/10.1111/j.1745-4549.2012.00709.x

Stajić S, Perunović M, Stanišić N, Žujović M, Živković D. Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures. in Journal of Food Processing and Preservation. 2013;37(5):870-880.
doi:10.1111/j.1745-4549.2012.00709.x .

Stajić, Slaviša, Perunović, Marija, Stanišić, Nikola, Žujović, Miroslav, Živković, Dušan, "Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures" in Journal of Food Processing and Preservation, 37, no. 5 (2013):870-880,
https://doi.org/10.1111/j.1745-4549.2012.00709.x . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Šobajić, Sladjana
AU  - Perunović, Marija
AU  - Stajić, Slaviša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3097
AB  - The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.
PB  - Akademiai Kiado Zrt, Budapest
T2  - Acta Alimentaria
T1  - Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river
EP  - 480
IS  - 4
SP  - 473
VL  - 42
DO  - 10.1556/AAlim.42.2013.4.2
ER  - 

@article{
author = "Živković, Dušan and Šobajić, Sladjana and Perunović, Marija and Stajić, Slaviša",
year = "2013",
abstract = "The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.",
publisher = "Akademiai Kiado Zrt, Budapest",
journal = "Acta Alimentaria",
title = "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river",
pages = "480-473",
number = "4",
volume = "42",
doi = "10.1556/AAlim.42.2013.4.2"
}

Živković, D., Šobajić, S., Perunović, M.,& Stajić, S.. (2013). Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river. in Acta Alimentaria
Akademiai Kiado Zrt, Budapest., 42(4), 473-480.
https://doi.org/10.1556/AAlim.42.2013.4.2

Živković D, Šobajić S, Perunović M, Stajić S. Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river. in Acta Alimentaria. 2013;42(4):473-480.
doi:10.1556/AAlim.42.2013.4.2 .

Živković, Dušan, Šobajić, Sladjana, Perunović, Marija, Stajić, Slaviša, "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river" in Acta Alimentaria, 42, no. 4 (2013):473-480,
https://doi.org/10.1556/AAlim.42.2013.4.2 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Tomović, V.
AU  - Lević, Steva
AU  - Perunović, Marija
AU  - Bogićević, N.
AU  - Nedović, Viktor
AU  - Živković, Dušan
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2748
AB  - Three batches of fermented sausages were made: control (C - 75/25 meat/backfat ratio) and two variants (20% of backfat was substituted by grapeseed oil): variant 1 (var1) with pre-emulsified oil and variant 2 (var2) with encapsulated oil as microspheres. pH (days 2, 7 and 15), basic chemical composition (days 0 and 15), colour, texture profile analysis (TPA) and sensory evaluation (day 15) were monitored. Single-factor analysis of variance was used (P<0.05). Changes of pH value were similar in all variants, reaching minimum 5.08-5.16 (day 2) and values 5.21-5.35 (day 15). As for the basic chemical composition, there was a significant difference in the moisture content between variants C and var1 with respect to var2 (day 15). Colour measurements showed a significant difference in terms of lightness (L∗ - var1 and var2), redness (a∗ - var2 and C), yellowness (b∗ - in all variants). As for TPA, the most pronounced differences were observed in terms of hardness and chewiness; the highest were in var1, 2-4 times greater when compared to C and var2. Sensory evaluation showed no differences in terms of appearance, cut appearance or colour. In terms of odour and taste, the best graded was var2. The texture of var1 was graded significantly lower than the other two variants. Backfat can be substituted with oil prepared as illustrated in the experiment, though with certain corrections primarily because of texture. More research is required in order to monitor the changes in observed parameters during storage.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Possibilities for the use of plant oils in fermented sausages production
EP  - 762
SP  - 756
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2748
ER  - 

@conference{
author = "Stajić, Slaviša and Tomović, V. and Lević, Steva and Perunović, Marija and Bogićević, N. and Nedović, Viktor and Živković, Dušan",
year = "2012",
abstract = "Three batches of fermented sausages were made: control (C - 75/25 meat/backfat ratio) and two variants (20% of backfat was substituted by grapeseed oil): variant 1 (var1) with pre-emulsified oil and variant 2 (var2) with encapsulated oil as microspheres. pH (days 2, 7 and 15), basic chemical composition (days 0 and 15), colour, texture profile analysis (TPA) and sensory evaluation (day 15) were monitored. Single-factor analysis of variance was used (P<0.05). Changes of pH value were similar in all variants, reaching minimum 5.08-5.16 (day 2) and values 5.21-5.35 (day 15). As for the basic chemical composition, there was a significant difference in the moisture content between variants C and var1 with respect to var2 (day 15). Colour measurements showed a significant difference in terms of lightness (L∗ - var1 and var2), redness (a∗ - var2 and C), yellowness (b∗ - in all variants). As for TPA, the most pronounced differences were observed in terms of hardness and chewiness; the highest were in var1, 2-4 times greater when compared to C and var2. Sensory evaluation showed no differences in terms of appearance, cut appearance or colour. In terms of odour and taste, the best graded was var2. The texture of var1 was graded significantly lower than the other two variants. Backfat can be substituted with oil prepared as illustrated in the experiment, though with certain corrections primarily because of texture. More research is required in order to monitor the changes in observed parameters during storage.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Possibilities for the use of plant oils in fermented sausages production",
pages = "762-756",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2748"
}

Stajić, S., Tomović, V., Lević, S., Perunović, M., Bogićević, N., Nedović, V.,& Živković, D.. (2012). Possibilities for the use of plant oils in fermented sausages production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 756-762.
https://hdl.handle.net/21.15107/rcub_agrospace_2748

Stajić S, Tomović V, Lević S, Perunović M, Bogićević N, Nedović V, Živković D. Possibilities for the use of plant oils in fermented sausages production. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:756-762.
https://hdl.handle.net/21.15107/rcub_agrospace_2748 .

Stajić, Slaviša, Tomović, V., Lević, Steva, Perunović, Marija, Bogićević, N., Nedović, Viktor, Živković, Dušan, "Possibilities for the use of plant oils in fermented sausages production" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):756-762,
https://hdl.handle.net/21.15107/rcub_agrospace_2748 .

TY  - CONF
AU  - Radulović, Zorica
AU  - Živković, Dušan
AU  - Mirković, Nemanja
AU  - Petrušić, Milica M.
AU  - Stajić, Slaviša
AU  - Perunović, Marija
AU  - Paunović, Dušanka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2629
AB  - Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska-type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10(6) cfug(-1), after which they increased to the level of 10(8) cfug(-1) and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality. Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.
PB  - Elsevier Science Bv, Amsterdam
C3  - 11th International Congress on Engineering and Food (ICEF11)
T1  - Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages
EP  - 1522
SP  - 1516
VL  - 1
DO  - 10.1016/j.profoo.2011.09.224
ER  - 

@conference{
author = "Radulović, Zorica and Živković, Dušan and Mirković, Nemanja and Petrušić, Milica M. and Stajić, Slaviša and Perunović, Marija and Paunović, Dušanka",
year = "2011",
abstract = "Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska-type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10(6) cfug(-1), after which they increased to the level of 10(8) cfug(-1) and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality. Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages",
pages = "1522-1516",
volume = "1",
doi = "10.1016/j.profoo.2011.09.224"
}

Radulović, Z., Živković, D., Mirković, N., Petrušić, M. M., Stajić, S., Perunović, M.,& Paunović, D.. (2011). Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1516-1522.
https://doi.org/10.1016/j.profoo.2011.09.224

Radulović Z, Živković D, Mirković N, Petrušić MM, Stajić S, Perunović M, Paunović D. Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1516-1522.
doi:10.1016/j.profoo.2011.09.224 .

Radulović, Zorica, Živković, Dušan, Mirković, Nemanja, Petrušić, Milica M., Stajić, Slaviša, Perunović, Marija, Paunović, Dušanka, "Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1516-1522,
https://doi.org/10.1016/j.profoo.2011.09.224 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Šobajić, Sladjana
AU  - Vranić, Danijela
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2628
AB  - Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p lt 0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.
PB  - Elsevier Science Bv, Amsterdam
C3  - 11th International Congress on Engineering and Food (ICEF11)
T1  - Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds
EP  - 575
SP  - 568
VL  - 1
DO  - 10.1016/j.profoo.2011.09.086
ER  - 

@conference{
author = "Stajić, Slaviša and Živković, Dušan and Perunović, Marija and Šobajić, Sladjana and Vranić, Danijela",
year = "2011",
abstract = "Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p lt 0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds",
pages = "575-568",
volume = "1",
doi = "10.1016/j.profoo.2011.09.086"
}

Stajić, S., Živković, D., Perunović, M., Šobajić, S.,& Vranić, D.. (2011). Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 568-575.
https://doi.org/10.1016/j.profoo.2011.09.086

Stajić S, Živković D, Perunović M, Šobajić S, Vranić D. Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:568-575.
doi:10.1016/j.profoo.2011.09.086 .

Stajić, Slaviša, Živković, Dušan, Perunović, Marija, Šobajić, Sladjana, Vranić, Danijela, "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):568-575,
https://doi.org/10.1016/j.profoo.2011.09.086 . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Tomović, Vladimir
AU  - Perunović, Marija
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Bogićević, Nataša
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2547
AB  - Dry fermented sausages are one of the most valued groups of meat products. Specific environmental conditions determined the production technology, which has remained mostly unchanged until the present day. These products possess specific, sometimes unique sensory characteristics. One of the most famous product in our country, belonging to this group, is Sremska sausage. Traditionally, Sremska sausage was made from meat of late maturing pig breeds that were slaughtered at the age of over 12 months and which, during the last decades, for well-known reasons, were suppressed by modern breeds and their crossbreeds. Today, meat of pigs of about six months of age, as well as pigs older than 12 months, is used for sausage production. Taste and aroma of dry and fermented products are formed, among other things, by the activity of endogenic proteinases, peptidases and lipase and it is well-known that their levels and activity are conditioned by the age of pigs. Colour intensity and stability, another important sensory parameter indicating the quality of fermented sausages, is closely associated with the colour of meat used in production, while the texture is a result of complex influences, including composition and quality of fatty tissue, dynamics and intensity of pH changes and presence of connective tissue in fresh meat. This paper examines the impact of pig age on biochemical and sensory parameters in Sremska sausage during production and three-month storage period. Meat and fatty tissue used in the experiments were from Swedish Landrace, more specifically six-month old fatteners (variant A) and 12-month old cull sows (variant B). Biochemical changes in sausages made from meat of pigs between six and 12 months of age basically differed only slightly. Dynamics of pH value changes and the content of non-protein nitrogen showed similar tendencies, as well as the electrophoretic profiles of sarcoplasmic and myofibrillar proteins. The impact of pig age on sensory characteristics of Sremska sausage was pronounced. Variant A sausages had the best appearance and texture when compared to variant B on days 14, 60 and 105 of the experiment. The colour of product A was also more appealing during the experiment. As for taste and aroma, variant A was inferior on day 14, but during storage, the taste and aroma of this variant improved, unlike those of variant B, in which these parameters deteriorated. Variant A sausages had much lighter cross-section (P  lt  0,05). On the surface and the cross-section of variant A, statistically significantly higher participation of red colour (a*) was registered, than in variant B.
AB  - Suve fermentisane kobasice poseduju specifične, nekada jedinstvene senzorne karakteristike. Sremska kobasica je jedan od najpoznatijih proizvoda iz ove grupe proizvoda u našoj zemlji. Tradicionalno se sremska kobasica proizvodila od mesa kasnostasnih rasa svinja, starijih od 12 meseci, koje su tokom prošlih decenija potisnutle plemenite rase svinja, i njihovi melezi. Danas se, najčešće, koristi meso tovljenika starih oko 6 meseci i meso svinja starijih od 12 meseci. Ukus i miris sušenih i fermentisanih proizvoda formiraju se, između ostalog, aktivnošću endogenih proteinaza, peptidaza i lipaza, a njihov nivo i aktivnost uslovljeni su starošću svinja. Intenzitet i postojanost boje u tesnoj je vezi sa bojom mesa koje se koristi, a tekstura je rezultat složenih uticaja, od kojih se ističu: sastav i kvalitet masnog tkiva, dinamika i intenzitet promena pH vrednosti, kao i razvijenost vezivnotkivnih komponenti sirovine. Ispitivan je uticaj starosti svinja na biohemijske i senzorne parametre sremske kobasice tokom proizvodnje i tromesečnog skladištenja. Korišćeni su meso i masno tkivo svinja rase švedski landras, i to: šestomesečnih tovljenika (varijanta A) i krmača starih 12 meseci izlučenih iz priploda (varijanta B). Biohemijske promene, u osnovi, se malo razlikuju. Dinamika promene pH vrednosti, sadržaj neproteinskog azota i elektroforetski profili sarkoplazmatskih i miofibrilarnih proteina, u obe varijante, pokazuju veoma slične tendencije. Uticaj starosti svinja na senzorne karakteristike ispitivanih varijanti sremske kobasice je izražen. Kobasice varijante A imale su bolji spoljašnji izgled i boju. U pogledu mirisa, varijanta A, je na početku ogleda, bila inferiorna, ali se tokom skladištenja miris ove varijante poboljšavao, za razliku od varijante B, kod koje se miris pogoršavao. U toku čuvanja, ukus varijante B ocenjen je sličnim ocenama, dok se ukus varijante A poboljšao. Na površini i na preseku kobasica varijante A utvrđeno je statistički značajno veće učešće crvene boje, a, takođe, su i značajno veće svetloće na preseku.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages
T1  - Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti
EP  - 261
IS  - 2
SP  - 252
VL  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2547
ER  - 

@article{
author = "Živković, Dušan and Tomović, Vladimir and Perunović, Marija and Stajić, Slaviša and Stanišić, Nikola and Bogićević, Nataša",
year = "2011",
abstract = "Dry fermented sausages are one of the most valued groups of meat products. Specific environmental conditions determined the production technology, which has remained mostly unchanged until the present day. These products possess specific, sometimes unique sensory characteristics. One of the most famous product in our country, belonging to this group, is Sremska sausage. Traditionally, Sremska sausage was made from meat of late maturing pig breeds that were slaughtered at the age of over 12 months and which, during the last decades, for well-known reasons, were suppressed by modern breeds and their crossbreeds. Today, meat of pigs of about six months of age, as well as pigs older than 12 months, is used for sausage production. Taste and aroma of dry and fermented products are formed, among other things, by the activity of endogenic proteinases, peptidases and lipase and it is well-known that their levels and activity are conditioned by the age of pigs. Colour intensity and stability, another important sensory parameter indicating the quality of fermented sausages, is closely associated with the colour of meat used in production, while the texture is a result of complex influences, including composition and quality of fatty tissue, dynamics and intensity of pH changes and presence of connective tissue in fresh meat. This paper examines the impact of pig age on biochemical and sensory parameters in Sremska sausage during production and three-month storage period. Meat and fatty tissue used in the experiments were from Swedish Landrace, more specifically six-month old fatteners (variant A) and 12-month old cull sows (variant B). Biochemical changes in sausages made from meat of pigs between six and 12 months of age basically differed only slightly. Dynamics of pH value changes and the content of non-protein nitrogen showed similar tendencies, as well as the electrophoretic profiles of sarcoplasmic and myofibrillar proteins. The impact of pig age on sensory characteristics of Sremska sausage was pronounced. Variant A sausages had the best appearance and texture when compared to variant B on days 14, 60 and 105 of the experiment. The colour of product A was also more appealing during the experiment. As for taste and aroma, variant A was inferior on day 14, but during storage, the taste and aroma of this variant improved, unlike those of variant B, in which these parameters deteriorated. Variant A sausages had much lighter cross-section (P  lt  0,05). On the surface and the cross-section of variant A, statistically significantly higher participation of red colour (a*) was registered, than in variant B., Suve fermentisane kobasice poseduju specifične, nekada jedinstvene senzorne karakteristike. Sremska kobasica je jedan od najpoznatijih proizvoda iz ove grupe proizvoda u našoj zemlji. Tradicionalno se sremska kobasica proizvodila od mesa kasnostasnih rasa svinja, starijih od 12 meseci, koje su tokom prošlih decenija potisnutle plemenite rase svinja, i njihovi melezi. Danas se, najčešće, koristi meso tovljenika starih oko 6 meseci i meso svinja starijih od 12 meseci. Ukus i miris sušenih i fermentisanih proizvoda formiraju se, između ostalog, aktivnošću endogenih proteinaza, peptidaza i lipaza, a njihov nivo i aktivnost uslovljeni su starošću svinja. Intenzitet i postojanost boje u tesnoj je vezi sa bojom mesa koje se koristi, a tekstura je rezultat složenih uticaja, od kojih se ističu: sastav i kvalitet masnog tkiva, dinamika i intenzitet promena pH vrednosti, kao i razvijenost vezivnotkivnih komponenti sirovine. Ispitivan je uticaj starosti svinja na biohemijske i senzorne parametre sremske kobasice tokom proizvodnje i tromesečnog skladištenja. Korišćeni su meso i masno tkivo svinja rase švedski landras, i to: šestomesečnih tovljenika (varijanta A) i krmača starih 12 meseci izlučenih iz priploda (varijanta B). Biohemijske promene, u osnovi, se malo razlikuju. Dinamika promene pH vrednosti, sadržaj neproteinskog azota i elektroforetski profili sarkoplazmatskih i miofibrilarnih proteina, u obe varijante, pokazuju veoma slične tendencije. Uticaj starosti svinja na senzorne karakteristike ispitivanih varijanti sremske kobasice je izražen. Kobasice varijante A imale su bolji spoljašnji izgled i boju. U pogledu mirisa, varijanta A, je na početku ogleda, bila inferiorna, ali se tokom skladištenja miris ove varijante poboljšavao, za razliku od varijante B, kod koje se miris pogoršavao. U toku čuvanja, ukus varijante B ocenjen je sličnim ocenama, dok se ukus varijante A poboljšao. Na površini i na preseku kobasica varijante A utvrđeno je statistički značajno veće učešće crvene boje, a, takođe, su i značajno veće svetloće na preseku.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages, Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti",
pages = "261-252",
number = "2",
volume = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2547"
}

Živković, D., Tomović, V., Perunović, M., Stajić, S., Stanišić, N.,& Bogićević, N.. (2011). Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 52(2), 252-261.
https://hdl.handle.net/21.15107/rcub_agrospace_2547

Živković D, Tomović V, Perunović M, Stajić S, Stanišić N, Bogićević N. Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages. in Tehnologija mesa. 2011;52(2):252-261.
https://hdl.handle.net/21.15107/rcub_agrospace_2547 .

Živković, Dušan, Tomović, Vladimir, Perunović, Marija, Stajić, Slaviša, Stanišić, Nikola, Bogićević, Nataša, "Sensory acceptability of 'Sremska' sausage made from meat of pigs of different ages" in Tehnologija mesa, 52, no. 2 (2011):252-261,
https://hdl.handle.net/21.15107/rcub_agrospace_2547 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Perunović, Marija
AU  - Živković, Dušan
AU  - Žujović, Miroslav
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2545
AB  - Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without the possibility to control the temperature or humidity). Weight loss, pH, non-protein nitrogen content, basic chemical composition, instrumental colour measurement and sensory evaluation were done for both variants. Both variants had an almost identical weight loss (36.98 beef sucuk and 36.25 goat sucuk). Changes in pH value and non-protein nitrogen content had the same tendency and end values did not differ. The basic chemical composition at the end of production indicates that both variants were of very good quality. L*and b*values did not differ, but there was a significant difference in a*value (11.72 beef and 14.15 goat). In terms of appearance, texture and taste, assessors gave poorer grades to goat sucuk, but these grades do not indicate that the product is unacceptable (they were more than 5). It is possible to replace goat tail fat with beef fat to appease the specific flavour of the product and to make it more acceptable to consumers who may not be used to such flavour.
AB  - U Srbiji, sudžuk se tradicionalno proizvodi u planinskom delu, uglavnom u malim pogonima ili domaćinstvima, u jesenjem i zimskom periodu, kada to klimatski uslovi (temperatura i relativna vlažnost) dozvoljavaju. U ovom ogledu napravljene su dve varijante sudžuka: prva od goveđeg mesa i masnog tkiva sa repa goveda i druga od kozjeg mesa i masnog tkiva sa repa koza. Kod obe grupe kobasica je odnos meso/masno tkivo bio 75/25 i korišćeni su isti začini i aditivi. Nakon punjenja, kobasice su sušene u tradicionalnoj pušnici. Kod obe varijante kobasica određen je: gubitak mase tokom sušenja, pH, neproteinski azot, osnovni hemijski sastav i izvršeno je instrumentalno merenje boje i senzorska ocena. Obe grupe kobasice su imale skoro identičan gubitak mase tokom sušenja (36,98 kod goveđeg i 36,25 kod kozjeg sudžuka). Promene pH vrednosti i neproteinskog azota tokom zrenja su imale istu tendenciju i njihove krajnje vrednosti se nisu značajno razlikovale. Na osnovu podataka za osnovni hemijski sastav na kraju procesa proizvodnje, zaključeno je da su obe grupe kobasica bile veoma dobrog kvaliteta. L*i b* vrednosti se nisu značajno razlikovale, dok je statistički značajna razlika između grupa utvrđena za vrednost a*(11,72 kod goveđih i 14,15 kod kozjih kobasica). U pogledu senzornih karakteristika: spoljnog izgleda, teksture i ukusa, kozji sudžuk je ocenjen nešto slabije, međutim, takav proizvod je i dalje bio veoma prihvatljiv (sve ocene su bile iznad 5). Jedan od načina da se smanji specifična aroma sudžuka napravljenog od kozjeg mesa, što bi ga učinilo prihvatlivijim za širu grupu potrošača, jeste zamena kozjeg loja sa goveđim.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Possibilities for the use of goat meat in the production of traditional sucuk
T1  - Mogućnost upotrebe kozjeg mesa u proizvodnji tradicionalnog sudžuka
EP  - 1497
IS  - 4
SP  - 1489
VL  - 27
DO  - 10.2298/BAH1104489S
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Perunović, Marija and Živković, Dušan and Žujović, Miroslav",
year = "2011",
abstract = "Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without the possibility to control the temperature or humidity). Weight loss, pH, non-protein nitrogen content, basic chemical composition, instrumental colour measurement and sensory evaluation were done for both variants. Both variants had an almost identical weight loss (36.98 beef sucuk and 36.25 goat sucuk). Changes in pH value and non-protein nitrogen content had the same tendency and end values did not differ. The basic chemical composition at the end of production indicates that both variants were of very good quality. L*and b*values did not differ, but there was a significant difference in a*value (11.72 beef and 14.15 goat). In terms of appearance, texture and taste, assessors gave poorer grades to goat sucuk, but these grades do not indicate that the product is unacceptable (they were more than 5). It is possible to replace goat tail fat with beef fat to appease the specific flavour of the product and to make it more acceptable to consumers who may not be used to such flavour., U Srbiji, sudžuk se tradicionalno proizvodi u planinskom delu, uglavnom u malim pogonima ili domaćinstvima, u jesenjem i zimskom periodu, kada to klimatski uslovi (temperatura i relativna vlažnost) dozvoljavaju. U ovom ogledu napravljene su dve varijante sudžuka: prva od goveđeg mesa i masnog tkiva sa repa goveda i druga od kozjeg mesa i masnog tkiva sa repa koza. Kod obe grupe kobasica je odnos meso/masno tkivo bio 75/25 i korišćeni su isti začini i aditivi. Nakon punjenja, kobasice su sušene u tradicionalnoj pušnici. Kod obe varijante kobasica određen je: gubitak mase tokom sušenja, pH, neproteinski azot, osnovni hemijski sastav i izvršeno je instrumentalno merenje boje i senzorska ocena. Obe grupe kobasice su imale skoro identičan gubitak mase tokom sušenja (36,98 kod goveđeg i 36,25 kod kozjeg sudžuka). Promene pH vrednosti i neproteinskog azota tokom zrenja su imale istu tendenciju i njihove krajnje vrednosti se nisu značajno razlikovale. Na osnovu podataka za osnovni hemijski sastav na kraju procesa proizvodnje, zaključeno je da su obe grupe kobasica bile veoma dobrog kvaliteta. L*i b* vrednosti se nisu značajno razlikovale, dok je statistički značajna razlika između grupa utvrđena za vrednost a*(11,72 kod goveđih i 14,15 kod kozjih kobasica). U pogledu senzornih karakteristika: spoljnog izgleda, teksture i ukusa, kozji sudžuk je ocenjen nešto slabije, međutim, takav proizvod je i dalje bio veoma prihvatljiv (sve ocene su bile iznad 5). Jedan od načina da se smanji specifična aroma sudžuka napravljenog od kozjeg mesa, što bi ga učinilo prihvatlivijim za širu grupu potrošača, jeste zamena kozjeg loja sa goveđim.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Possibilities for the use of goat meat in the production of traditional sucuk, Mogućnost upotrebe kozjeg mesa u proizvodnji tradicionalnog sudžuka",
pages = "1497-1489",
number = "4",
volume = "27",
doi = "10.2298/BAH1104489S"
}

Stajić, S., Stanišić, N., Perunović, M., Živković, D.,& Žujović, M.. (2011). Possibilities for the use of goat meat in the production of traditional sucuk. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 27(4), 1489-1497.
https://doi.org/10.2298/BAH1104489S

Stajić S, Stanišić N, Perunović M, Živković D, Žujović M. Possibilities for the use of goat meat in the production of traditional sucuk. in Biotechnology in Animal Husbandry. 2011;27(4):1489-1497.
doi:10.2298/BAH1104489S .

Stajić, Slaviša, Stanišić, Nikola, Perunović, Marija, Živković, Dušan, Žujović, Miroslav, "Possibilities for the use of goat meat in the production of traditional sucuk" in Biotechnology in Animal Husbandry, 27, no. 4 (2011):1489-1497,
https://doi.org/10.2298/BAH1104489S . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Miloradović, Zorana
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Radulović, Zorica
AU  - Perunović, Marija
AU  - Maksimović, Nevena
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2217
AB  - Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production.
AB  - U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The effects of goat meat usage in the production of traditional 'sucuk' sausage
T1  - Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka
EP  - 44
IS  - 1
SP  - 36
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2217
ER  - 

@article{
author = "Živković, Dušan and Miloradović, Zorana and Stanišić, Nikola and Žujović, Miroslav and Radulović, Zorica and Perunović, Marija and Maksimović, Nevena",
year = "2010",
abstract = "Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production., U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The effects of goat meat usage in the production of traditional 'sucuk' sausage, Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka",
pages = "44-36",
number = "1",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2217"
}

Živković, D., Miloradović, Z., Stanišić, N., Žujović, M., Radulović, Z., Perunović, M.,& Maksimović, N.. (2010). The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 51(1), 36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217

Živković D, Miloradović Z, Stanišić N, Žujović M, Radulović Z, Perunović M, Maksimović N. The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa. 2010;51(1):36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

Živković, Dušan, Miloradović, Zorana, Stanišić, Nikola, Žujović, Miroslav, Radulović, Zorica, Perunović, Marija, Maksimović, Nevena, "The effects of goat meat usage in the production of traditional 'sucuk' sausage" in Tehnologija mesa, 51, no. 1 (2010):36-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

TY  - CONF
AU  - Perunović, Marija
AU  - Živković, Dušan
AU  - Stajić, Slaviša
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5496
AB  - This study compared the effects of  smoking  processes on the  production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum)  and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality  of coldsmoked trout fillets was best estimated (4.66),  while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).
C3  - 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.
T1  - Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish
T1  - Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5496
ER  - 

@conference{
author = "Perunović, Marija and Živković, Dušan and Stajić, Slaviša",
year = "2009",
abstract = "This study compared the effects of  smoking  processes on the  production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum)  and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality  of coldsmoked trout fillets was best estimated (4.66),  while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).",
journal = "4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.",
title = "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish, Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5496"
}

Perunović, M., Živković, D.,& Stajić, S.. (2009). Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29..
https://hdl.handle.net/21.15107/rcub_agrospace_5496

Perunović M, Živković D, Stajić S. Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.. 2009;.
https://hdl.handle.net/21.15107/rcub_agrospace_5496 .

Perunović, Marija, Živković, Dušan, Stajić, Slaviša, "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish" in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29. (2009),
https://hdl.handle.net/21.15107/rcub_agrospace_5496 .

TY  - JOUR
AU  - Stamenković, T.
AU  - Živković, D.
AU  - Perunović, Marija
AU  - Jovanović, Marijana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1412
AB  - This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental group A), 9 months (experimental group B), and 12 months (experimental group C), respectively. Physico-chemical parameters (weight looses during salting, smoking, drying and ripening, share of meat subcutaneous fat, skin and bone in product composition and chemical composition of products slices) and sensory characteristics were analyzed. Depending of duration of dry cured pork shoulders salting, smoking, drying and ripening processes, weight loses during mentioned processes were 31.72% (experimental group A), 32.64% (experimental group B) and 34.14% (experimental group C), respectively. It was established that during salting smoking, drying and ripening, in dry cured pork shoulders of experimental groups A, B and C specifi c sensory properties were formed. Dry cured pork shoulder of experimental group A has characteristics of fresh fermented smoked and dried product. Slices of butt meat of this pork shoulder contained: 57.17% water, 26.66% proteins, 5.16% fat and 8.34% NaCl. Dry cured pork shoulder of experimental group B has usual sensory properties for dry meat products, and its slices of butt meat contained: 53.71% water, 30.62% proteins, 5.30% fat and 8.18% NaCl. Dry cured pork shoulder of experimental group C, has characteristics of full mature dry product. Slices of butt meat of this product contained: 53.68% water, 28.65% proteins, 5.51% fat and 8.75% NaCl.
AB  - U ovom radu su ispitivana odabrana svojstva kvaliteta suve svinjske plećke spravljene tradicionalnim postupkom. Plećke su soljenje morskom solju, u trajanju od 30 dana. Dimljenje, sušenje i zrenje plećki je trajalo šest meseci (eksperimentalna grupa A), devet meseci (eksperimentalna grupa B) odnosno dvanaest meseci (eksperimentalna grupa C). Ispitivani su fi zičko-hemijski pokazatelji kvaliteta (gubici mase tokom soljenja, dimljenja i sušenja, količine mesa, potkožnog masnog tkiva, kože i kosti u sastavu proizvoda, osnovni hemijski sastav narezaka proizvoda) i senzorne karakteristike proizvoda. U zavisnosti od trajanja procesa dimljenja, sušenja i zrenja plećki gubici mase tokom pomenutih procesa iznose 31,72 posto (eksperimentalna grupa A), 32,64 posto (eksperimentalna grupa B), odnosno 34,14 posto (eksperimentalna grupa C). Utvrđeno je da se tokom soljenja dimljenja i sušenja kod suvih svinjskih plećki eksperimentalnih grupa A, B i C formiraju specifi čna senzorna svojstva. Suva svinjska plećka eksperimentalne grupe A ima odlike svežeg fermentisanog, dimljenog i sušenog proizvoda. Naresci mesa nadlaktice ove svinjske plećke sadrže: 57,17 posto vode, 26,66 posto proteina, 5,16 posto masti i 8,34 posto soli. Suva svinjska plećka eksperimentalne grupe B uobičajenih je senzornih svojstava za sušene suvomesnate proizvode, a njeni naresci mesa nadlaktice sadrže: 53,71 posto vode, 30,62 posto proteina, 5,30 posto masti i 8,18 posto soli. Suva svinjska plećka eksperimentalne grupe C ima odlike potpuno zrelog suvomesnatog proizvoda. Naresci mesa nadlaktice ovog proizvoda sadrže: 53,68 posto vode 28,65 posto proteina, 5,51 posto masti i 8,75 posto soli.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Production and characteristics of dry cured pork shoulders
T1  - Proizvodnja i odlike suve svinjske plećke
EP  - 221
IS  - 5-6
SP  - 213
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1412
ER  - 

@article{
author = "Stamenković, T. and Živković, D. and Perunović, Marija and Jovanović, Marijana",
year = "2007",
abstract = "This paper investigates selected quality properties of dry cured pork shoulders, prepared using traditional procedure. Shoulders were salted with sea-salt for 30 days. Smoking, drying and ripening lasted 6 months (experimental group A), 9 months (experimental group B), and 12 months (experimental group C), respectively. Physico-chemical parameters (weight looses during salting, smoking, drying and ripening, share of meat subcutaneous fat, skin and bone in product composition and chemical composition of products slices) and sensory characteristics were analyzed. Depending of duration of dry cured pork shoulders salting, smoking, drying and ripening processes, weight loses during mentioned processes were 31.72% (experimental group A), 32.64% (experimental group B) and 34.14% (experimental group C), respectively. It was established that during salting smoking, drying and ripening, in dry cured pork shoulders of experimental groups A, B and C specifi c sensory properties were formed. Dry cured pork shoulder of experimental group A has characteristics of fresh fermented smoked and dried product. Slices of butt meat of this pork shoulder contained: 57.17% water, 26.66% proteins, 5.16% fat and 8.34% NaCl. Dry cured pork shoulder of experimental group B has usual sensory properties for dry meat products, and its slices of butt meat contained: 53.71% water, 30.62% proteins, 5.30% fat and 8.18% NaCl. Dry cured pork shoulder of experimental group C, has characteristics of full mature dry product. Slices of butt meat of this product contained: 53.68% water, 28.65% proteins, 5.51% fat and 8.75% NaCl., U ovom radu su ispitivana odabrana svojstva kvaliteta suve svinjske plećke spravljene tradicionalnim postupkom. Plećke su soljenje morskom solju, u trajanju od 30 dana. Dimljenje, sušenje i zrenje plećki je trajalo šest meseci (eksperimentalna grupa A), devet meseci (eksperimentalna grupa B) odnosno dvanaest meseci (eksperimentalna grupa C). Ispitivani su fi zičko-hemijski pokazatelji kvaliteta (gubici mase tokom soljenja, dimljenja i sušenja, količine mesa, potkožnog masnog tkiva, kože i kosti u sastavu proizvoda, osnovni hemijski sastav narezaka proizvoda) i senzorne karakteristike proizvoda. U zavisnosti od trajanja procesa dimljenja, sušenja i zrenja plećki gubici mase tokom pomenutih procesa iznose 31,72 posto (eksperimentalna grupa A), 32,64 posto (eksperimentalna grupa B), odnosno 34,14 posto (eksperimentalna grupa C). Utvrđeno je da se tokom soljenja dimljenja i sušenja kod suvih svinjskih plećki eksperimentalnih grupa A, B i C formiraju specifi čna senzorna svojstva. Suva svinjska plećka eksperimentalne grupe A ima odlike svežeg fermentisanog, dimljenog i sušenog proizvoda. Naresci mesa nadlaktice ove svinjske plećke sadrže: 57,17 posto vode, 26,66 posto proteina, 5,16 posto masti i 8,34 posto soli. Suva svinjska plećka eksperimentalne grupe B uobičajenih je senzornih svojstava za sušene suvomesnate proizvode, a njeni naresci mesa nadlaktice sadrže: 53,71 posto vode, 30,62 posto proteina, 5,30 posto masti i 8,18 posto soli. Suva svinjska plećka eksperimentalne grupe C ima odlike potpuno zrelog suvomesnatog proizvoda. Naresci mesa nadlaktice ovog proizvoda sadrže: 53,68 posto vode 28,65 posto proteina, 5,51 posto masti i 8,75 posto soli.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Production and characteristics of dry cured pork shoulders, Proizvodnja i odlike suve svinjske plećke",
pages = "221-213",
number = "5-6",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1412"
}

Stamenković, T., Živković, D., Perunović, M.,& Jovanović, M.. (2007). Production and characteristics of dry cured pork shoulders. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 48(5-6), 213-221.
https://hdl.handle.net/21.15107/rcub_agrospace_1412

Stamenković T, Živković D, Perunović M, Jovanović M. Production and characteristics of dry cured pork shoulders. in Tehnologija mesa. 2007;48(5-6):213-221.
https://hdl.handle.net/21.15107/rcub_agrospace_1412 .

Stamenković, T., Živković, D., Perunović, Marija, Jovanović, Marijana, "Production and characteristics of dry cured pork shoulders" in Tehnologija mesa, 48, no. 5-6 (2007):213-221,
https://hdl.handle.net/21.15107/rcub_agrospace_1412 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Radulović, Zorica
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1188
AB  - In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident.
AB  - U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Shelf-life and sensory properties of turkey meat in modified atmosphere packaging
T1  - Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
EP  - 207
IS  - 5-6
SP  - 204
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1188
ER  - 

@article{
author = "Živković, Dušan and Perunović, Marija and Radulović, Zorica and Jovanović, Marijana",
year = "2006",
abstract = "In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident., U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging, Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova",
pages = "207-204",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1188"
}

Živković, D., Perunović, M., Radulović, Z.,& Jovanović, M.. (2006). Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188

Živković D, Perunović M, Radulović Z, Jovanović M. Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa. 2006;47(5-6):204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

Živković, Dušan, Perunović, Marija, Radulović, Zorica, Jovanović, Marijana, "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging" in Tehnologija mesa, 47, no. 5-6 (2006):204-207,
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

TY  - JOUR
AU  - Stamenković, Tadija
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1155
AB  - This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from shoulders with shanks (without foots), with skin, subcutaneous fatty tissue, meat and bones. Shoulders originated from white meat breeds of pigs of 100 kg live weight. Shoulders were salted 30 days at 6°C, and dried with occasional smoking 108 days at 10°C to 15°C. Smoking was done every 7th day for 1h at 15°C to 30°C. Weight loss during salting was 3.07%, and during smoking and drying 29.72%. Dry Cured Pork Shoulder contains meat of butt and blade 56.89%, and shank 7.70%. Meat at cross section and meat slices are light red to red color, with odor on smoke and meat in the fermentation phase and moderate to expressed saltiness. Meat slices contained: water (moisture) 59.20%, proteins 26.60%, fatty tissue 6.61% and NaCl 6.70%. Boneless Dry Cured Pork Shoulder was prepared with shaped pieces of butt meat (M. quinticeps (triceps) brachii) and meat from blade bones (M. supraspinatus and M. infraspinatus) with accompanying parts of other muscles, subcutaneous fatty tissue and skin of 1.945 kg weight. Shaped pieces of meat from blade bones originated from white meat breeds of pigs of approximately 100 kg live weight. Shaped pieces of shoulder were salted 30 days at 6°C, and dried with occasional smoking 77 days at 10°C to 15°C. Smoking was done every 7th day 1 h at 15°C to 30°C. Salting, smoking and drying of the shaped pieces of meat from shoulders was done at the same time as the shoulders intended for production of Dry Cured Pork Shoulder. Weight loss during preparation of Boneless Dry Cured Pork Shoulder were 2.05% at salting, and 43.54% at smoking and drying. Boneless Dry Cured Pork Shoulder contains meat 79.23%, subcutaneous fatty tissue 13.20% and skin 7.55%. Meat at cross section and meat slices of Boneless Dry Cured Pork Shoulder are of intensive red color with dark red tone, of aromatic smell of smoke and fermented dry meat and temperate to expressed saltiness. Meat slices of Boneless Dry Cured Pork Shoulder contained: water (moisture) 50.33%, proteins 33.04%, fatty tissue 7.81% and NaCl 7.52%.
AB  - U ovom radu su prikazane osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljenih tradicionalnim postupkom soljenja, dimljenja i sušenja. Pri spravljanju suve svinjske plećke upotrebljene su plećke sa podlakticama (bez nogica), sa kožicom, potkožnim masnim tkivom, mesom i kostima. Plećke su poticale od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje plećki je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 108 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1h pri 15°C do 30°C. Gubici mase tokom soljenja iznosili su 3,07%, a u toku dimljenja i sušenja 29,72%. Suva svinjska plećka sadrži meso nadlaktice i lopatice 56,89%, i meso podlaktice 7,70%. Meso na preseku i naresci mesa su svetlocrvene do crvene boje, sa mirisom na dim i meso u fazi fermentacije i umerene do izražene slanosti. Naresci mesa sadrže: vode (vlage) 59,20%, proteina 26,60%, masti 6,61% i NaCl 6,70%. Pri spravljanju suve svinjske plećke bez kostiju upotrebljeni su oblikovani komadi mesa nadlaktice (M. quinticeps (triceps) brachii) i lopatice (M. supraspinatus i M. infraspinatus) sa pripadajućim delovima ostalih mišića, potkožnim masnim tkivom i kožicom mase 1,945 kg. Oblikovani komadi mesa plećke su poticali od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje oblikovanih komada mesa plećke je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 77 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1 h pri 15°C do 30°C. Soljenje, dimljenje i sušenje oblikovanih komada mesa plećki bilo je istovremeno sa plećkama namenjenim za proizvodnju suve svinjske plećke. Pri spravljanju suve svinjske plećke bez kostiju utvrđeni su gubici mase tokom soljenja 2,05%, a tokom dimljenja i sušenja 43,54%. Suva svinjska plećka bez kostiju sadrži mesa 79,23%, potkožnog masnog tkiva 13,20% i kožica 7,55%. Meso na preseku i naresci mesa suve svinjske plećke bez kostiju su intenzivne crvene boje sa zatvoreno crvenim tonom, aromatičnog mirisa na dim i fermentisano suvo meso i umerene do naglašene slanosti. Naresci mesa suve svinjske plećke bez kostiju sadrže: vode (vlage) 50,33%, proteina 33,04%, masti 7,81% i NaCl 7,52%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying
T1  - Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja
EP  - 193
IS  - 5-6
SP  - 183
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1155
ER  - 

@article{
author = "Stamenković, Tadija and Živković, Dušan and Perunović, Marija and Jovanović, Marijana",
year = "2006",
abstract = "This paper presents the main characteristics of Dry Cured Pork Shoulder and Boneless Dry Cured Pork Shoulder prepared using traditional procedure of salting, smoking and drying. Dry Cured Pork Shoulder was prepared from shoulders with shanks (without foots), with skin, subcutaneous fatty tissue, meat and bones. Shoulders originated from white meat breeds of pigs of 100 kg live weight. Shoulders were salted 30 days at 6°C, and dried with occasional smoking 108 days at 10°C to 15°C. Smoking was done every 7th day for 1h at 15°C to 30°C. Weight loss during salting was 3.07%, and during smoking and drying 29.72%. Dry Cured Pork Shoulder contains meat of butt and blade 56.89%, and shank 7.70%. Meat at cross section and meat slices are light red to red color, with odor on smoke and meat in the fermentation phase and moderate to expressed saltiness. Meat slices contained: water (moisture) 59.20%, proteins 26.60%, fatty tissue 6.61% and NaCl 6.70%. Boneless Dry Cured Pork Shoulder was prepared with shaped pieces of butt meat (M. quinticeps (triceps) brachii) and meat from blade bones (M. supraspinatus and M. infraspinatus) with accompanying parts of other muscles, subcutaneous fatty tissue and skin of 1.945 kg weight. Shaped pieces of meat from blade bones originated from white meat breeds of pigs of approximately 100 kg live weight. Shaped pieces of shoulder were salted 30 days at 6°C, and dried with occasional smoking 77 days at 10°C to 15°C. Smoking was done every 7th day 1 h at 15°C to 30°C. Salting, smoking and drying of the shaped pieces of meat from shoulders was done at the same time as the shoulders intended for production of Dry Cured Pork Shoulder. Weight loss during preparation of Boneless Dry Cured Pork Shoulder were 2.05% at salting, and 43.54% at smoking and drying. Boneless Dry Cured Pork Shoulder contains meat 79.23%, subcutaneous fatty tissue 13.20% and skin 7.55%. Meat at cross section and meat slices of Boneless Dry Cured Pork Shoulder are of intensive red color with dark red tone, of aromatic smell of smoke and fermented dry meat and temperate to expressed saltiness. Meat slices of Boneless Dry Cured Pork Shoulder contained: water (moisture) 50.33%, proteins 33.04%, fatty tissue 7.81% and NaCl 7.52%., U ovom radu su prikazane osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljenih tradicionalnim postupkom soljenja, dimljenja i sušenja. Pri spravljanju suve svinjske plećke upotrebljene su plećke sa podlakticama (bez nogica), sa kožicom, potkožnim masnim tkivom, mesom i kostima. Plećke su poticale od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje plećki je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 108 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1h pri 15°C do 30°C. Gubici mase tokom soljenja iznosili su 3,07%, a u toku dimljenja i sušenja 29,72%. Suva svinjska plećka sadrži meso nadlaktice i lopatice 56,89%, i meso podlaktice 7,70%. Meso na preseku i naresci mesa su svetlocrvene do crvene boje, sa mirisom na dim i meso u fazi fermentacije i umerene do izražene slanosti. Naresci mesa sadrže: vode (vlage) 59,20%, proteina 26,60%, masti 6,61% i NaCl 6,70%. Pri spravljanju suve svinjske plećke bez kostiju upotrebljeni su oblikovani komadi mesa nadlaktice (M. quinticeps (triceps) brachii) i lopatice (M. supraspinatus i M. infraspinatus) sa pripadajućim delovima ostalih mišića, potkožnim masnim tkivom i kožicom mase 1,945 kg. Oblikovani komadi mesa plećke su poticali od belih mesnatih rasa svinja mase pre klanja oko 100 kg. Soljenje oblikovanih komada mesa plećke je trajalo 30 dana pri 6°C, a sušenje sa povremenim dimljenjem 77 dana pri 10°C do 15°C. Dimljenje je bilo svakog 7. dana u trajanju 1 h pri 15°C do 30°C. Soljenje, dimljenje i sušenje oblikovanih komada mesa plećki bilo je istovremeno sa plećkama namenjenim za proizvodnju suve svinjske plećke. Pri spravljanju suve svinjske plećke bez kostiju utvrđeni su gubici mase tokom soljenja 2,05%, a tokom dimljenja i sušenja 43,54%. Suva svinjska plećka bez kostiju sadrži mesa 79,23%, potkožnog masnog tkiva 13,20% i kožica 7,55%. Meso na preseku i naresci mesa suve svinjske plećke bez kostiju su intenzivne crvene boje sa zatvoreno crvenim tonom, aromatičnog mirisa na dim i fermentisano suvo meso i umerene do naglašene slanosti. Naresci mesa suve svinjske plećke bez kostiju sadrže: vode (vlage) 50,33%, proteina 33,04%, masti 7,81% i NaCl 7,52%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying, Osnovne odlike suve svinjske plećke i suve svinjske plećke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i sušenja",
pages = "193-183",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1155"
}

Stamenković, T., Živković, D., Perunović, M.,& Jovanović, M.. (2006). Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 183-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1155

Stamenković T, Živković D, Perunović M, Jovanović M. Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying. in Tehnologija mesa. 2006;47(5-6):183-193.
https://hdl.handle.net/21.15107/rcub_agrospace_1155 .

Stamenković, Tadija, Živković, Dušan, Perunović, Marija, Jovanović, Marijana, "Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying" in Tehnologija mesa, 47, no. 5-6 (2006):183-193,
https://hdl.handle.net/21.15107/rcub_agrospace_1155 .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Maletić, Radojka
AU  - Perunović, Marija
AU  - Svrzić, Gordana
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/713
AB  - The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Bašta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm. Qualitative analysis of tannin included sediment and stain responses as well as tannoform test with formalaldehyde and HCl. Antioxidant effect of ethanol extracts was investigated on fat samples treated at the temperature of 600C in the dark (Schaaloven test). The rate of oxidation was determined by measuring Peroxide value (Pb) and TBA value. The investigated extracts were obtained based on drying of acorn kernel and extracts based on thermal treatment - dry frying of acorn kernel. The obtained results show that dried acorn kernel contains 11.69 % of tannin and thermally treated acorn kernel 8.55%. Qualitative analysis confirmed the presence of gallic acid (pyrogallic, hydrolysing) tannins based on positive general sediment and stain responses on tannins. Ethanol extracts demonstrate antioxidation traits on porcine lipids in trial conditions. Synergistic effect of citric acid with primary anti oxidant was not proved. Thermal treatment of acorn kernel does not reduce the antioxidation activity of extracts.
AB  - U radu su prikazani rezultati ispitivanja sadržaja tanina u jezgru hrastovog žira Quercus cerris, kvalitativna analiza tanina i antioksidaciono dejstvo etanolnih ekstrakata žira na svinjsku mast (pripremljenu vlažnim postupkom) kao supstratu. Ogledi su vršeni na uzorcima jezgra hrastovog žira domaćeg porekla, sa lokaliteta Zaglavak, okolina Bajine Bašte. Sadržaj tanina određivan je spektrofotometrijskim postupkom sa fosforvolframovom kiselinom na talasnoj dužini od 715 nm. Kvalitativna analiza tanina obuhvatila je taložne i bojene reakcije kao i tanoformsku probu sa formaldehidom i HCl. Zaštitni efekat etanolnih ekstrakata ispitivan je na uzorcima masti koji su temperirani na 600C u mraku. Tok oksidacije masti praćen je određivanjem TBA vrednosti ekstincije na 532 nm i peroksidnog broja. Ispitivani ekstrakti su dobijeni na bazi osušenog jezgra žira i ekstrakata na bazi termički tretiranog - suvo prženog žira. Dobijeni rezultati pokazuju da osušeno jezgro hrastovog žira sadrži 11,69% tanina a termički tretirano 8,55%. Kvalitativnim analizama dokazano je prisustvo galnih (pirogalnih hidrolizujućih) tanina na osnovu pozitivnih opštih taložnih i bojenih reakcija na tanine. Etanolni ekstrakti ispoljavaju antioksidaciona svojstva na svinjsku mast pri uslovima ogleda, sinergistički efekat limunske kiseline sa primarnim antioksidantom nije dokazan, termički tretman jezgra hrastovog žira ne smanjuje antioksidacionu aktivnost ekstrakata.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract
T1  - Uticaj toplotnog tretmana na sadržaj tanina i antioksidativni efekat ekstrakta hrastovog žira quercus cerris
EP  - 107
IS  - 1
SP  - 97
VL  - 49
DO  - 10.2298/JAS0401097R
ER  - 

@article{
author = "Rakić, Sveto and Maletić, Radojka and Perunović, Marija and Svrzić, Gordana",
year = "2004",
abstract = "The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Bašta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm. Qualitative analysis of tannin included sediment and stain responses as well as tannoform test with formalaldehyde and HCl. Antioxidant effect of ethanol extracts was investigated on fat samples treated at the temperature of 600C in the dark (Schaaloven test). The rate of oxidation was determined by measuring Peroxide value (Pb) and TBA value. The investigated extracts were obtained based on drying of acorn kernel and extracts based on thermal treatment - dry frying of acorn kernel. The obtained results show that dried acorn kernel contains 11.69 % of tannin and thermally treated acorn kernel 8.55%. Qualitative analysis confirmed the presence of gallic acid (pyrogallic, hydrolysing) tannins based on positive general sediment and stain responses on tannins. Ethanol extracts demonstrate antioxidation traits on porcine lipids in trial conditions. Synergistic effect of citric acid with primary anti oxidant was not proved. Thermal treatment of acorn kernel does not reduce the antioxidation activity of extracts., U radu su prikazani rezultati ispitivanja sadržaja tanina u jezgru hrastovog žira Quercus cerris, kvalitativna analiza tanina i antioksidaciono dejstvo etanolnih ekstrakata žira na svinjsku mast (pripremljenu vlažnim postupkom) kao supstratu. Ogledi su vršeni na uzorcima jezgra hrastovog žira domaćeg porekla, sa lokaliteta Zaglavak, okolina Bajine Bašte. Sadržaj tanina određivan je spektrofotometrijskim postupkom sa fosforvolframovom kiselinom na talasnoj dužini od 715 nm. Kvalitativna analiza tanina obuhvatila je taložne i bojene reakcije kao i tanoformsku probu sa formaldehidom i HCl. Zaštitni efekat etanolnih ekstrakata ispitivan je na uzorcima masti koji su temperirani na 600C u mraku. Tok oksidacije masti praćen je određivanjem TBA vrednosti ekstincije na 532 nm i peroksidnog broja. Ispitivani ekstrakti su dobijeni na bazi osušenog jezgra žira i ekstrakata na bazi termički tretiranog - suvo prženog žira. Dobijeni rezultati pokazuju da osušeno jezgro hrastovog žira sadrži 11,69% tanina a termički tretirano 8,55%. Kvalitativnim analizama dokazano je prisustvo galnih (pirogalnih hidrolizujućih) tanina na osnovu pozitivnih opštih taložnih i bojenih reakcija na tanine. Etanolni ekstrakti ispoljavaju antioksidaciona svojstva na svinjsku mast pri uslovima ogleda, sinergistički efekat limunske kiseline sa primarnim antioksidantom nije dokazan, termički tretman jezgra hrastovog žira ne smanjuje antioksidacionu aktivnost ekstrakata.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract, Uticaj toplotnog tretmana na sadržaj tanina i antioksidativni efekat ekstrakta hrastovog žira quercus cerris",
pages = "107-97",
number = "1",
volume = "49",
doi = "10.2298/JAS0401097R"
}

Rakić, S., Maletić, R., Perunović, M.,& Svrzić, G.. (2004). Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(1), 97-107.
https://doi.org/10.2298/JAS0401097R

Rakić S, Maletić R, Perunović M, Svrzić G. Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract. in Journal of Agricultural Sciences (Belgrade). 2004;49(1):97-107.
doi:10.2298/JAS0401097R .

Rakić, Sveto, Maletić, Radojka, Perunović, Marija, Svrzić, Gordana, "Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract" in Journal of Agricultural Sciences (Belgrade), 49, no. 1 (2004):97-107,
https://doi.org/10.2298/JAS0401097R . .

TY  - JOUR
AU  - Živković, D.
AU  - Perić, V.
AU  - Perunović, Marija
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/706
AB  - Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70 75, 80, 85 and 90°C. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80 oC, and the variant B at 75°C. In both variants of carp meat gels slow increase of WBA and HW with rise of temperature to 80°C was established. Silver carp meat gels have had better WBA than control gels (beef and poultry meat), and carp meat gels have better HW, but somewhat worse WBA than control gels. In gels of variant A of silver carp meat the highest module of elasticity (6.862 N/cm2) was found at thermal treatment at 85°C, but statistically significant differences in relation to other temperatures were not established. In variant B, with the rise of temperature, the module of elasticity increases; statistically significant differences were established among gels treated at 70 oC and others. Differences between variants A and B were statistically significant at all examined temperatures. Meat gels of silver carp have significantly lower module of elasticity compared to control gels. Under conditions of our experiment the module of elasticity of carp meat was below measuring limit.
AB  - Nekonvencionalni tehnološki procesi, u preradi ribe, postaju sve zastupljeniji zahvaljujući mogućnostima koje pružaju u pogledu asortimana i racionalnom (ekonomičnom) iskorišćenju sirovine, i baziraju se na usitnjenom ribljem mesu ili surimiju kao sirovini. Kvalitet finalnog proizvoda uslovljen je funkcionalnim karakteristikama sirovine, kao što su sposobnost vezivanja vode i sposobnost geliranja i/ili uslovima toplotnog procesa. U ovom radu ispitivane su sposobnost vezivanja vode (SVV) i zadržavanja vode (HW) i sposobnost geliranja mesa belog tolstolobika (Hypophthalmichthys molitrix Val) i šarana (Cyprinus carpio Lin). SVV, HW i sposobnost geliranja varijanti gelova sa 50 i 60% mesa (A i B) ispitivane su na temperaturama: 70, 75, 80, 85 i 90°C. Varijanta A gelova od mesa tolstolobika pokazuje maksimalnu SVV i HW na 80°C, a varijanta B na 75°C. Obe varijante gelova od mesa šarana pokazuju blago povećanje SVV i HW sa porastom temperature do 80oC. Gelovi od mesa tolstolobika pokazuju znatno bolju SVV od kontrolnih gelova (goveđe i pileće meso), a gelovi od mesa šarana bolju HW, ali nešto lošiju SVV od kontrolnih gelova. Kod varijante gelova A od mesa tolstolobika najveći modul elastičnosti 6.862 N/cm2 utvrđen je pri toplotnoj obradi na 85oC, međutim, nisu utvrđene i statistički značajne razlike u odnosu na ostale temperature. Kod varijante B, sa povećanjem temperature povećava se i modul elastičnosti, statistički značajne razlike utvrđene su između gelova tretiranih na 70°C, i ostalih. Razlike između varijanti A i B su statistički značajne na svim ispitivanim temperaturama. Gelovi od mesa tolstolobika imaju statisički značajno manji modul elastičnosti, u odnosu na kontrolne gelove.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat
T1  - Ispitivanje nekih funkcionalnih svojstava mesa tolstolobika (Hypophthalmichthys molitrix Val.) i šarana Cyprinus carpio Lin
EP  - 203
IS  - 2
SP  - 193
VL  - 49
DO  - 10.2298/JAS0402193Z
ER  - 

@article{
author = "Živković, D. and Perić, V. and Perunović, Marija",
year = "2004",
abstract = "Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70 75, 80, 85 and 90°C. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80 oC, and the variant B at 75°C. In both variants of carp meat gels slow increase of WBA and HW with rise of temperature to 80°C was established. Silver carp meat gels have had better WBA than control gels (beef and poultry meat), and carp meat gels have better HW, but somewhat worse WBA than control gels. In gels of variant A of silver carp meat the highest module of elasticity (6.862 N/cm2) was found at thermal treatment at 85°C, but statistically significant differences in relation to other temperatures were not established. In variant B, with the rise of temperature, the module of elasticity increases; statistically significant differences were established among gels treated at 70 oC and others. Differences between variants A and B were statistically significant at all examined temperatures. Meat gels of silver carp have significantly lower module of elasticity compared to control gels. Under conditions of our experiment the module of elasticity of carp meat was below measuring limit., Nekonvencionalni tehnološki procesi, u preradi ribe, postaju sve zastupljeniji zahvaljujući mogućnostima koje pružaju u pogledu asortimana i racionalnom (ekonomičnom) iskorišćenju sirovine, i baziraju se na usitnjenom ribljem mesu ili surimiju kao sirovini. Kvalitet finalnog proizvoda uslovljen je funkcionalnim karakteristikama sirovine, kao što su sposobnost vezivanja vode i sposobnost geliranja i/ili uslovima toplotnog procesa. U ovom radu ispitivane su sposobnost vezivanja vode (SVV) i zadržavanja vode (HW) i sposobnost geliranja mesa belog tolstolobika (Hypophthalmichthys molitrix Val) i šarana (Cyprinus carpio Lin). SVV, HW i sposobnost geliranja varijanti gelova sa 50 i 60% mesa (A i B) ispitivane su na temperaturama: 70, 75, 80, 85 i 90°C. Varijanta A gelova od mesa tolstolobika pokazuje maksimalnu SVV i HW na 80°C, a varijanta B na 75°C. Obe varijante gelova od mesa šarana pokazuju blago povećanje SVV i HW sa porastom temperature do 80oC. Gelovi od mesa tolstolobika pokazuju znatno bolju SVV od kontrolnih gelova (goveđe i pileće meso), a gelovi od mesa šarana bolju HW, ali nešto lošiju SVV od kontrolnih gelova. Kod varijante gelova A od mesa tolstolobika najveći modul elastičnosti 6.862 N/cm2 utvrđen je pri toplotnoj obradi na 85oC, međutim, nisu utvrđene i statistički značajne razlike u odnosu na ostale temperature. Kod varijante B, sa povećanjem temperature povećava se i modul elastičnosti, statistički značajne razlike utvrđene su između gelova tretiranih na 70°C, i ostalih. Razlike između varijanti A i B su statistički značajne na svim ispitivanim temperaturama. Gelovi od mesa tolstolobika imaju statisički značajno manji modul elastičnosti, u odnosu na kontrolne gelove.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat, Ispitivanje nekih funkcionalnih svojstava mesa tolstolobika (Hypophthalmichthys molitrix Val.) i šarana Cyprinus carpio Lin",
pages = "203-193",
number = "2",
volume = "49",
doi = "10.2298/JAS0402193Z"
}

Živković, D., Perić, V.,& Perunović, M.. (2004). Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(2), 193-203.
https://doi.org/10.2298/JAS0402193Z

Živković D, Perić V, Perunović M. Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat. in Journal of Agricultural Sciences (Belgrade). 2004;49(2):193-203.
doi:10.2298/JAS0402193Z .

Živković, D., Perić, V., Perunović, Marija, "Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat" in Journal of Agricultural Sciences (Belgrade), 49, no. 2 (2004):193-203,
https://doi.org/10.2298/JAS0402193Z . .

TY  - JOUR
AU  - Živković, Dragić
AU  - Perić, V.
AU  - Barać, Miroljub
AU  - Perunović, Marija
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/418
AB  - The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L.), carp bream (Abramis brama L.), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L.) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream.
AB  - Jedan od najznačajnijih faktora rizika koji dovodi do razvoja ateroskleroze i bolesti srca i krvnih sudova je povišen nivo holesterola u krvi. Stoga je cilj ovog rada bio da se ispita sadržaj holesterola u mesu pet vrsta Ciprinida poreklom iz reke Dunav, u funkciji sezonskog faktora i mase jedinki. Sadržaj holesterola u mesu, svih ispitivanih vrsta riba, je na niskom nivou. Njegova prosečna vrednost tokom perioda proleće-jesen kreće se od 14.85 mg/100g u mesu špicera, do 31.40 mg/100g u mesu krupatice. Sadržaj holesterola, u mesu deverike, plavonosa, špicera i babuške je ispod 20 mg/100g mesa, što su znatno niže vrednosti no u mesu toplokrvnih životinja. Koncentracija holesterola u mesu i u masti najmanja je tokom proleća, tokom leta se povećava, a u toku jeseni smanjuje, osim u mesu krupatice. Masa trupa utiče na sadržaj holesterola u slučaju kada je njegova koncentracija iskazana kao % holesterola u masti. Njegov sadržaj u masti smanjuje se sa povećanjem mase jedinki, osim u mesu deverike.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Cholesterol content in meat of some Cyprinidae
T1  - Sadržaj holesterola u mesu pojedinih Cyprinidae
EP  - 187
IS  - 2
SP  - 179
VL  - 47
DO  - 10.2298/JAS0202179Z
ER  - 

@article{
author = "Živković, Dragić and Perić, V. and Barać, Miroljub and Perunović, Marija",
year = "2002",
abstract = "The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L.), carp bream (Abramis brama L.), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L.) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream., Jedan od najznačajnijih faktora rizika koji dovodi do razvoja ateroskleroze i bolesti srca i krvnih sudova je povišen nivo holesterola u krvi. Stoga je cilj ovog rada bio da se ispita sadržaj holesterola u mesu pet vrsta Ciprinida poreklom iz reke Dunav, u funkciji sezonskog faktora i mase jedinki. Sadržaj holesterola u mesu, svih ispitivanih vrsta riba, je na niskom nivou. Njegova prosečna vrednost tokom perioda proleće-jesen kreće se od 14.85 mg/100g u mesu špicera, do 31.40 mg/100g u mesu krupatice. Sadržaj holesterola, u mesu deverike, plavonosa, špicera i babuške je ispod 20 mg/100g mesa, što su znatno niže vrednosti no u mesu toplokrvnih životinja. Koncentracija holesterola u mesu i u masti najmanja je tokom proleća, tokom leta se povećava, a u toku jeseni smanjuje, osim u mesu krupatice. Masa trupa utiče na sadržaj holesterola u slučaju kada je njegova koncentracija iskazana kao % holesterola u masti. Njegov sadržaj u masti smanjuje se sa povećanjem mase jedinki, osim u mesu deverike.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Cholesterol content in meat of some Cyprinidae, Sadržaj holesterola u mesu pojedinih Cyprinidae",
pages = "187-179",
number = "2",
volume = "47",
doi = "10.2298/JAS0202179Z"
}

Živković, D., Perić, V., Barać, M.,& Perunović, M.. (2002). Cholesterol content in meat of some Cyprinidae. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(2), 179-187.
https://doi.org/10.2298/JAS0202179Z

Živković D, Perić V, Barać M, Perunović M. Cholesterol content in meat of some Cyprinidae. in Journal of Agricultural Sciences (Belgrade). 2002;47(2):179-187.
doi:10.2298/JAS0202179Z .

Živković, Dragić, Perić, V., Barać, Miroljub, Perunović, Marija, "Cholesterol content in meat of some Cyprinidae" in Journal of Agricultural Sciences (Belgrade), 47, no. 2 (2002):179-187,
https://doi.org/10.2298/JAS0202179Z . .

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 .