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 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
AU  - Tomašević, Igor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3780
AB  - The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - One approach in using multivariate statistical process control in analyzing cheese quality
EP  - 100
IS  - 2
SP  - 91
VL  - 65
DO  - 10.15567/mljekarstvo.2015.0203
ER  - 

@article{
author = "Djekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada and Tomašević, Igor",
year = "2015",
abstract = "The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "One approach in using multivariate statistical process control in analyzing cheese quality",
pages = "100-91",
number = "2",
volume = "65",
doi = "10.15567/mljekarstvo.2015.0203"
}

Djekić, I., Miočinović, J., Pisinov, B., Ivanović, S., Šmigić, N.,& Tomašević, I.. (2015). One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo
Hrvatska Mljekarska Udruga., 65(2), 91-100.
https://doi.org/10.15567/mljekarstvo.2015.0203

Djekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N, Tomašević I. One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo. 2015;65(2):91-100.
doi:10.15567/mljekarstvo.2015.0203 .

Djekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, Tomašević, Igor, "One approach in using multivariate statistical process control in analyzing cheese quality" in Mljekarstvo, 65, no. 2 (2015):91-100,
https://doi.org/10.15567/mljekarstvo.2015.0203 . .

TY  - JOUR
AU  - Ivanović, S.
AU  - Baltić, Milan Ž.
AU  - Nesić, K.
AU  - Pisinov, Boris
AU  - Pavlović, I.
AU  - Ivanović, J.
AU  - Zivković, D.
AU  - Marković, R.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3514
AB  - The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.
PB  - Journal of Pure and Applied Microbiology
T2  - Journal of Pure and Applied Microbiology
T1  - Hygiene of smoked goat ham production
EP  - 2162
IS  - 3
SP  - 2155
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3514
ER  - 

@article{
author = "Ivanović, S. and Baltić, Milan Ž. and Nesić, K. and Pisinov, Boris and Pavlović, I. and Ivanović, J. and Zivković, D. and Marković, R.",
year = "2014",
abstract = "The results presented are a continuation of the research in monitoring the hygiene of facilities and hygienic principles in the production of smoked goat ham. The total number of bacteria, enterobacteria and pathogenic bacteria were examined, wet swabs were taken by non-destructive method from a total of 95 chilled goat hams before salting, after salting and after smoking. Total count of aerobic mesophilic bacteria, the number of Enterobacteriaceae and and pathogenic bacteria were determined by ISO or other standard methods. Test results show that the average total count of aerobic bacteria in the tested samples after smoking were: for 83 samples within a satisfactory range (d'' 3.5 log cfu/cm2), 10 samples in the acceptable range (3.5 to 5.0 log cfu/cm2) and 2 samples in the unacceptable range (> 5.0 log cfu/cm2). Average values of the total number of Enterobacteriaceae in the samples after the smoking process were as follows: 85 samples within the satisfactory range (d'' 1.5 log cfu/cm2) and 10 samples in acceptable range (1.5 to 2.5 log cfu/cm2). Bacteria Salmonella sp, Staphylococcus sp, Proteus sp, Escherichia coli and Listeria monocytogenes were not isolated in the final product, while Bacillus sp, Streptococcus sp and Lactobacillus sp were isolated in 10.53% of the samples obtained after smoking.",
publisher = "Journal of Pure and Applied Microbiology",
journal = "Journal of Pure and Applied Microbiology",
title = "Hygiene of smoked goat ham production",
pages = "2162-2155",
number = "3",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3514"
}

Ivanović, S., Baltić, M. Ž., Nesić, K., Pisinov, B., Pavlović, I., Ivanović, J., Zivković, D.,& Marković, R.. (2014). Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology
Journal of Pure and Applied Microbiology., 8(3), 2155-2162.
https://hdl.handle.net/21.15107/rcub_agrospace_3514

Ivanović S, Baltić MŽ, Nesić K, Pisinov B, Pavlović I, Ivanović J, Zivković D, Marković R. Hygiene of smoked goat ham production. in Journal of Pure and Applied Microbiology. 2014;8(3):2155-2162.
https://hdl.handle.net/21.15107/rcub_agrospace_3514 .

Ivanović, S., Baltić, Milan Ž., Nesić, K., Pisinov, Boris, Pavlović, I., Ivanović, J., Zivković, D., Marković, R., "Hygiene of smoked goat ham production" in Journal of Pure and Applied Microbiology, 8, no. 3 (2014):2155-2162,
https://hdl.handle.net/21.15107/rcub_agrospace_3514 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3159
AB  - The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Quality characteristics of selected dairy products in Serbia
EP  - 236
IS  - 4
SP  - 228
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3159
ER  - 

@article{
author = "Djekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada",
year = "2013",
abstract = "The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Quality characteristics of selected dairy products in Serbia",
pages = "236-228",
number = "4",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3159"
}

Djekić, I., Miočinović, J., Pisinov, B., Ivanović, S.,& Šmigić, N.. (2013). Quality characteristics of selected dairy products in Serbia. in Mljekarstvo
Croatian Dairy Union., 63(4), 228-236.
https://hdl.handle.net/21.15107/rcub_agrospace_3159

Djekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N. Quality characteristics of selected dairy products in Serbia. in Mljekarstvo. 2013;63(4):228-236.
https://hdl.handle.net/21.15107/rcub_agrospace_3159 .

Djekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, "Quality characteristics of selected dairy products in Serbia" in Mljekarstvo, 63, no. 4 (2013):228-236,
https://hdl.handle.net/21.15107/rcub_agrospace_3159 .