TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Colović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5350
AB  - Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties
EP  - 1045
IS  - 3
SP  - 1032
VL  - 55
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Colović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties",
pages = "1045-1032",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Colović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Colović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Colović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties" in International Journal of Food Science and Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .