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  - JOUR
AU  - Stanišić, Nikola
AU  - Petričević, M.
AU  - Živković, D.
AU  - Petrović, Milan M.
AU  - Ostojić-Andrić, Dušica
AU  - Aleksić, S.
AU  - Stajić, Slaviša
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2843
AB  - The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing at +4°C) on physicochemical properties of two cattle skeletal muscles. Investigations were conducted on the m. longissimus dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle analyses were carried out 1st, 7th and 14th day post mortem, during storage at +4°C. Colour (CIE L*a*b*values, Hue and Chroma), cooking loss, shear force, water-holding capacity (WHC), pH value and sensory characteristics were determined in all meat samples. M. longissimus dorsi samples aged for 14 days were characterized by higher degree of lightness (L*) and chroma (C*) values, more of red colour (higher a*) and of yellow (higher b*), while m. gluteus medius colour changes during storage was not found to be significant. Over the 14 day conditioning period, tenderness (expressed as shear force) of the evaluated muscles improved significantly (p lt 0.05), it ranged from 11.50 kg/cm2 (1st day) to 5.00 kg/cm2 (14th day) for m. longissimus dorsi and from 9.81 kg/cm2 (1st day) to 5.10 kg/cm2 (14th day) for m. gluteus medius muscle. Cooking loss and WHC increased significantly over storage time (p lt 0.05) in both meat samples, while changes in pH values were insignificant. Sensory analyses revealed deterioration in flavour (smell and taste) and improvement in tenderness of roasted meat samples during storage.
AB  - Cilj ovog istraživanja je bio da se ispita efekat vremena kondicioniranja (tokom 14 dana zrenja na +4°C) na fizičko-hemijske karakteristike dva mišića junadi. Ispitivanja su obavljena na m.longissimus dorsi (n=9) i m. gluteus medius (n=9) junadi domaće šarene rase. Analize mišića su rađene prvog, sedmog i četrnaestog dana od dana klanja, tokom skladištenja na +4°C. U svim uzorcima mišića je utvrđena boja (CIE L*a*b*, Ho i C*vrednosti), kalo kuvanja, sila sečenja, sposobnost vezivanja vode, pH vrednost i senzorna analiza. Nakon skladištenja od 14 dana uzorci m. longissimus dorsi su imali viši stepen svetloće (L*) i hroma vrednosti (C*), veći udeo crvene (više a*) i žute boje (više b*), dok u uzorcima m. gluteus medius nije utvrđena statistički značajna promena u parametrima boje. Tokom 14 dana skladištenja, mekoća mesa (izražena kao sila sečenja) se značajno poboljšala (p lt 0.05), od 11.50 kg/cm2 (prvog dana) do 5.00 kg/cm2 (četrnaestog dana) za m. longissimus dorsi i od 9.81 kg/cm2 (prvog dana) do 5.10 kg/cm2 (četrnaestog dana) za m. gluteus medius. Kalo kuvanja i sposobnost vezivanja vode su se značajno povećali (p lt 0.05) kod oba mišića, dok se pH vrednost nije značajno menjala tokom skladištenja. Tokom senzorne analize pečenog mesa utvrđeno je pogoršanje arome (ukusa i mirisa) i poboljšanje mekoće sa vremenom skladištenja.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Changes of physical-chemical properties of beef during 14 days of chilling
T1  - Promene u fizičko-hemijskim karakteristikama junećeg mesa tokom 14 dana hlađenja
EP  - 85
IS  - 1
SP  - 77
VL  - 28
DO  - 10.2298/BAH1201077S
ER  - 

@article{
author = "Stanišić, Nikola and Petričević, M. and Živković, D. and Petrović, Milan M. and Ostojić-Andrić, Dušica and Aleksić, S. and Stajić, Slaviša",
year = "2012",
abstract = "The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing at +4°C) on physicochemical properties of two cattle skeletal muscles. Investigations were conducted on the m. longissimus dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle analyses were carried out 1st, 7th and 14th day post mortem, during storage at +4°C. Colour (CIE L*a*b*values, Hue and Chroma), cooking loss, shear force, water-holding capacity (WHC), pH value and sensory characteristics were determined in all meat samples. M. longissimus dorsi samples aged for 14 days were characterized by higher degree of lightness (L*) and chroma (C*) values, more of red colour (higher a*) and of yellow (higher b*), while m. gluteus medius colour changes during storage was not found to be significant. Over the 14 day conditioning period, tenderness (expressed as shear force) of the evaluated muscles improved significantly (p lt 0.05), it ranged from 11.50 kg/cm2 (1st day) to 5.00 kg/cm2 (14th day) for m. longissimus dorsi and from 9.81 kg/cm2 (1st day) to 5.10 kg/cm2 (14th day) for m. gluteus medius muscle. Cooking loss and WHC increased significantly over storage time (p lt 0.05) in both meat samples, while changes in pH values were insignificant. Sensory analyses revealed deterioration in flavour (smell and taste) and improvement in tenderness of roasted meat samples during storage., Cilj ovog istraživanja je bio da se ispita efekat vremena kondicioniranja (tokom 14 dana zrenja na +4°C) na fizičko-hemijske karakteristike dva mišića junadi. Ispitivanja su obavljena na m.longissimus dorsi (n=9) i m. gluteus medius (n=9) junadi domaće šarene rase. Analize mišića su rađene prvog, sedmog i četrnaestog dana od dana klanja, tokom skladištenja na +4°C. U svim uzorcima mišića je utvrđena boja (CIE L*a*b*, Ho i C*vrednosti), kalo kuvanja, sila sečenja, sposobnost vezivanja vode, pH vrednost i senzorna analiza. Nakon skladištenja od 14 dana uzorci m. longissimus dorsi su imali viši stepen svetloće (L*) i hroma vrednosti (C*), veći udeo crvene (više a*) i žute boje (više b*), dok u uzorcima m. gluteus medius nije utvrđena statistički značajna promena u parametrima boje. Tokom 14 dana skladištenja, mekoća mesa (izražena kao sila sečenja) se značajno poboljšala (p lt 0.05), od 11.50 kg/cm2 (prvog dana) do 5.00 kg/cm2 (četrnaestog dana) za m. longissimus dorsi i od 9.81 kg/cm2 (prvog dana) do 5.10 kg/cm2 (četrnaestog dana) za m. gluteus medius. Kalo kuvanja i sposobnost vezivanja vode su se značajno povećali (p lt 0.05) kod oba mišića, dok se pH vrednost nije značajno menjala tokom skladištenja. Tokom senzorne analize pečenog mesa utvrđeno je pogoršanje arome (ukusa i mirisa) i poboljšanje mekoće sa vremenom skladištenja.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Changes of physical-chemical properties of beef during 14 days of chilling, Promene u fizičko-hemijskim karakteristikama junećeg mesa tokom 14 dana hlađenja",
pages = "85-77",
number = "1",
volume = "28",
doi = "10.2298/BAH1201077S"
}

Stanišić, N., Petričević, M., Živković, D., Petrović, M. M., Ostojić-Andrić, D., Aleksić, S.,& Stajić, S.. (2012). Changes of physical-chemical properties of beef during 14 days of chilling. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 28(1), 77-85.
https://doi.org/10.2298/BAH1201077S

Stanišić N, Petričević M, Živković D, Petrović MM, Ostojić-Andrić D, Aleksić S, Stajić S. Changes of physical-chemical properties of beef during 14 days of chilling. in Biotechnology in Animal Husbandry. 2012;28(1):77-85.
doi:10.2298/BAH1201077S .

Stanišić, Nikola, Petričević, M., Živković, D., Petrović, Milan M., Ostojić-Andrić, Dušica, Aleksić, S., Stajić, Slaviša, "Changes of physical-chemical properties of beef during 14 days of chilling" in Biotechnology in Animal Husbandry, 28, no. 1 (2012):77-85,
https://doi.org/10.2298/BAH1201077S . .

TY  - JOUR
AU  - Krstić, Branko
AU  - Jokić, Živan
AU  - Pavlović, Zoran
AU  - Živković, Dušan
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3034
AB  - A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P  lt  0,05) and no significant differences were observed among selenium source (P  lt  0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P  lt  0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P  lt  0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - Options for the Production of Selenized Chicken Meat
EP  - 72
IS  - 1
SP  - 68
VL  - 146
DO  - 10.1007/s12011-011-9229-0
ER  - 

@article{
author = "Krstić, Branko and Jokić, Živan and Pavlović, Zoran and Živković, Dušan",
year = "2012",
abstract = "A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P  lt  0,05) and no significant differences were observed among selenium source (P  lt  0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P  lt  0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P  lt  0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Options for the Production of Selenized Chicken Meat",
pages = "72-68",
number = "1",
volume = "146",
doi = "10.1007/s12011-011-9229-0"
}

Krstić, B., Jokić, Ž., Pavlović, Z.,& Živković, D.. (2012). Options for the Production of Selenized Chicken Meat. in Biological Trace Element Research
Humana Press Inc, Totowa., 146(1), 68-72.
https://doi.org/10.1007/s12011-011-9229-0

Krstić B, Jokić Ž, Pavlović Z, Živković D. Options for the Production of Selenized Chicken Meat. in Biological Trace Element Research. 2012;146(1):68-72.
doi:10.1007/s12011-011-9229-0 .

Krstić, Branko, Jokić, Živan, Pavlović, Zoran, Živković, Dušan, "Options for the Production of Selenized Chicken Meat" in Biological Trace Element Research, 146, no. 1 (2012):68-72,
https://doi.org/10.1007/s12011-011-9229-0 . .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Petrović, M.D.
AU  - Živković, Dušan
AU  - Radović, Čedomir
AU  - Petričević, M.S.
AU  - Gogić, Marija
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2760
AB  - The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
EP  - 1324
SP  - 1319
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2760
ER  - 

@conference{
author = "Stanišić, Nikola and Lilić, Slobodan and Petrović, M.D. and Živković, Dušan and Radović, Čedomir and Petričević, M.S. and Gogić, Marija",
year = "2012",
abstract = "The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house",
pages = "1324-1319",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2760"
}

Stanišić, N., Lilić, S., Petrović, M.D., Živković, D., Radović, Č., Petričević, M.S.,& Gogić, M.. (2012). Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1319-1324.
https://hdl.handle.net/21.15107/rcub_agrospace_2760

Stanišić N, Lilić S, Petrović M, Živković D, Radović Č, Petričević M, Gogić M. Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1319-1324.
https://hdl.handle.net/21.15107/rcub_agrospace_2760 .

Stanišić, Nikola, Lilić, Slobodan, Petrović, M.D., Živković, Dušan, Radović, Čedomir, Petričević, M.S., Gogić, Marija, "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1319-1324,
https://hdl.handle.net/21.15107/rcub_agrospace_2760 .

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  - Stanišić, Nikola
AU  - Petrović, M.
AU  - Živković, D.
AU  - Živković, Branislav
AU  - Parunović, Nenad
AU  - Gogić, Marija
AU  - Novaković, M.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2497
AB  - Total of 40 castrated fatteners of Swedish Landrace breed, divided into two groups based on their gender (20 pigs in each group) were used in the study to determine the effect of gender on share of tissues and chemical composition of the fat taken from the belly carcass part. All pigs were fed diet containing additive of 1.25% of soybean oil. Even though the weight of belly part was similar in animals of both genders, female animals had higher share of muscle tissue (P lt 0.05), whereas male animals had higher share of intermuscular and total fat tissue (P lt 0.01). Addition of soybean oil, with high share of PUFA, to pig nutrition can significantly influence the increase of unsaturated fats. Female fatteners had more extracted fat in fat tissue and higher content of PUFA, however, statistically significant difference was established only in share of SFA, which was considerably lower (P lt 0.05) in comparison to male animals. Consequently, PUFA:SFA ratio was significantly higher in female animals (0.51) compared to male fatteners (0.39). Iodine number/value determined for fat was in the range from 63.00 in males to 64.36 in female animals without statistically significant difference. Based on obtained results it can be concluded that, in regard to the nutritional quality, belly part from female fatteners may provide a balanced fatty acid intake for consumers (PUFA:SFA>0.4). However, in regard to the technological quality, fat (bacon) obtained from female animals had lower sustainability, due to more rapid fat oxidation, and it was of poorer technological quality due to softer fat tissue and more difficult cutting.
AB  - Ukupno 40 kastriranih tovljenika rase švedski landras, podeljenih u dve grupe u zavisnosti od pola (po 20 svinja u grupi), je iskorišćeno za utvrđivanje uticaja pola na udeo tkiva i hemijski sastav masti trbušno-rebarnog dela. Sve svinje su hranjene sa dodatkom 1,25% sojinog ulja. Pol životinja nije značajno uticao na težinu trbušno-rebarnog dela, međutim, utvrđeno je da su ženska grla imala veći udeo mišićnog tkiva (P lt 0,05), dok su muška imala veći udeo intermuskularnog i ukupnog masnog tkiva (P lt 0,01). Dodatak sojinog ulja, koje ima visok udeo PUFA, u ishranu svinja, može značajno da utiče na povećanje nezasićenosti masti. Ženski tovljenici su imali više ekstrahovane masti u masnom tkivu i veći sadržaj PUFA, međutim statistički značajna razlika je utvrđena samo u udelu SFA, koji je bio značajno niži (P lt 0,05) u odnosu na muška grla. Kao posledica toga, odnos PUFA:SFA je bio značajno veći kod ženskih grla (0,51) u odnosu na muška (0,39). Jodni broj masti se kretao od 63,00 kod muških do 64,36 kod ženskih životinja i nije se statistički značajno razlikovao. Na osnovu dobijenih rezultata može se zaključiti da je, u pogledu nutritivnog kvaliteta, trbušno-rebarni deo ženskih tovljenika kvalitetniji u pogledu masno-kiselinskog sastava (PUFA:SFA>0.4). Međutim, u pogledu tehnološkog kvaliteta, slanina dobijena od ženskih životinja bi imala manju održivost, usled brže oksidacije masti, i bila bi lošijeg tehnološkog kvaliteta, zbog mekanog masnog tkiva i otežanog sečenja.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil
T1  - Uticaj pola na karakteristike trbušno-rebarnog dela svinja hranjenih sa dodatkom sojinog ulja
EP  - 833
IS  - 3
SP  - 825
VL  - 27
DO  - 10.2298/BAH1103825S
ER  - 

@article{
author = "Stanišić, Nikola and Petrović, M. and Živković, D. and Živković, Branislav and Parunović, Nenad and Gogić, Marija and Novaković, M.",
year = "2011",
abstract = "Total of 40 castrated fatteners of Swedish Landrace breed, divided into two groups based on their gender (20 pigs in each group) were used in the study to determine the effect of gender on share of tissues and chemical composition of the fat taken from the belly carcass part. All pigs were fed diet containing additive of 1.25% of soybean oil. Even though the weight of belly part was similar in animals of both genders, female animals had higher share of muscle tissue (P lt 0.05), whereas male animals had higher share of intermuscular and total fat tissue (P lt 0.01). Addition of soybean oil, with high share of PUFA, to pig nutrition can significantly influence the increase of unsaturated fats. Female fatteners had more extracted fat in fat tissue and higher content of PUFA, however, statistically significant difference was established only in share of SFA, which was considerably lower (P lt 0.05) in comparison to male animals. Consequently, PUFA:SFA ratio was significantly higher in female animals (0.51) compared to male fatteners (0.39). Iodine number/value determined for fat was in the range from 63.00 in males to 64.36 in female animals without statistically significant difference. Based on obtained results it can be concluded that, in regard to the nutritional quality, belly part from female fatteners may provide a balanced fatty acid intake for consumers (PUFA:SFA>0.4). However, in regard to the technological quality, fat (bacon) obtained from female animals had lower sustainability, due to more rapid fat oxidation, and it was of poorer technological quality due to softer fat tissue and more difficult cutting., Ukupno 40 kastriranih tovljenika rase švedski landras, podeljenih u dve grupe u zavisnosti od pola (po 20 svinja u grupi), je iskorišćeno za utvrđivanje uticaja pola na udeo tkiva i hemijski sastav masti trbušno-rebarnog dela. Sve svinje su hranjene sa dodatkom 1,25% sojinog ulja. Pol životinja nije značajno uticao na težinu trbušno-rebarnog dela, međutim, utvrđeno je da su ženska grla imala veći udeo mišićnog tkiva (P lt 0,05), dok su muška imala veći udeo intermuskularnog i ukupnog masnog tkiva (P lt 0,01). Dodatak sojinog ulja, koje ima visok udeo PUFA, u ishranu svinja, može značajno da utiče na povećanje nezasićenosti masti. Ženski tovljenici su imali više ekstrahovane masti u masnom tkivu i veći sadržaj PUFA, međutim statistički značajna razlika je utvrđena samo u udelu SFA, koji je bio značajno niži (P lt 0,05) u odnosu na muška grla. Kao posledica toga, odnos PUFA:SFA je bio značajno veći kod ženskih grla (0,51) u odnosu na muška (0,39). Jodni broj masti se kretao od 63,00 kod muških do 64,36 kod ženskih životinja i nije se statistički značajno razlikovao. Na osnovu dobijenih rezultata može se zaključiti da je, u pogledu nutritivnog kvaliteta, trbušno-rebarni deo ženskih tovljenika kvalitetniji u pogledu masno-kiselinskog sastava (PUFA:SFA>0.4). Međutim, u pogledu tehnološkog kvaliteta, slanina dobijena od ženskih životinja bi imala manju održivost, usled brže oksidacije masti, i bila bi lošijeg tehnološkog kvaliteta, zbog mekanog masnog tkiva i otežanog sečenja.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil, Uticaj pola na karakteristike trbušno-rebarnog dela svinja hranjenih sa dodatkom sojinog ulja",
pages = "833-825",
number = "3",
volume = "27",
doi = "10.2298/BAH1103825S"
}

Stanišić, N., Petrović, M., Živković, D., Živković, B., Parunović, N., Gogić, M.,& Novaković, M.. (2011). The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 27(3), 825-833.
https://doi.org/10.2298/BAH1103825S

Stanišić N, Petrović M, Živković D, Živković B, Parunović N, Gogić M, Novaković M. The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil. in Biotechnology in Animal Husbandry. 2011;27(3):825-833.
doi:10.2298/BAH1103825S .

Stanišić, Nikola, Petrović, M., Živković, D., Živković, Branislav, Parunović, Nenad, Gogić, Marija, Novaković, M., "The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil" in Biotechnology in Animal Husbandry, 27, no. 3 (2011):825-833,
https://doi.org/10.2298/BAH1103825S . .

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  - 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 .