TY  - CONF
AU  - Stajić, Slaviša
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Stanisić, Nikola
AU  - Živković, Dušan
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5635
AB  - The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages.
AB  - U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT)  lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.
C3  - 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.
T1  - Sensory Quality of Fermented Sausages with Linseed Oil during Storage
T1  - Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5635
ER  - 

@conference{
author = "Stajić, Slaviša and Lilić, Slobodan and Vranić, Danijela and Stanisić, Nikola and Živković, Dušan",
year = "2017",
abstract = "The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages., U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT)  lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.",
journal = "22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.",
title = "Sensory Quality of Fermented Sausages with Linseed Oil during Storage, Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5635"
}

Stajić, S., Lilić, S., Vranić, D., Stanisić, N.,& Živković, D.. (2017). Sensory Quality of Fermented Sausages with Linseed Oil during Storage. in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017..
https://hdl.handle.net/21.15107/rcub_agrospace_5635

Stajić S, Lilić S, Vranić D, Stanisić N, Živković D. Sensory Quality of Fermented Sausages with Linseed Oil during Storage. in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017.. 2017;.
https://hdl.handle.net/21.15107/rcub_agrospace_5635 .

Stajić, Slaviša, Lilić, Slobodan, Vranić, Danijela, Stanisić, Nikola, Živković, Dušan, "Sensory Quality of Fermented Sausages with Linseed Oil during Storage" in 22. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 10.-11. 03. 2017. (2017),
https://hdl.handle.net/21.15107/rcub_agrospace_5635 .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Stanisić, Nikola
AU  - Novaković, Saša
AU  - Kovjanić, Natasa
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Živković, Dušan
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5625
AB  - In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades.
AB  - U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.
C3  - 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.
T1  - The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages
T1  - Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5625
ER  - 

@conference{
author = "Stajić, Slaviša and Stanisić, Nikola and Novaković, Saša and Kovjanić, Natasa and Tomović, Vladimir and Jokanović, Marija and Živković, Dušan",
year = "2016",
abstract = "In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades., U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.",
journal = "21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.",
title = "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages, Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5625"
}

Stajić, S., Stanisić, N., Novaković, S., Kovjanić, N., Tomović, V., Jokanović, M.,& Živković, D.. (2016). The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016..
https://hdl.handle.net/21.15107/rcub_agrospace_5625

Stajić S, Stanisić N, Novaković S, Kovjanić N, Tomović V, Jokanović M, Živković D. The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.. 2016;.
https://hdl.handle.net/21.15107/rcub_agrospace_5625 .

Stajić, Slaviša, Stanisić, Nikola, Novaković, Saša, Kovjanić, Natasa, Tomović, Vladimir, Jokanović, Marija, Živković, Dušan, "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages" in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016. (2016),
https://hdl.handle.net/21.15107/rcub_agrospace_5625 .