TY  - JOUR
AU  - Tomašević, Igor
AU  - Dekić, I.V.
AU  - Aćimović, Milica G.
AU  - Stajić, Slaviša
AU  - Tomović, V.M.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4522
AB  - Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - The quality difference between frankfurters seasoned with conventional and organic spices
EP  - 284
SP  - 275
VL  - 48
DO  - 10.2298/APT1748275T
ER  - 

@article{
author = "Tomašević, Igor and Dekić, I.V. and Aćimović, Milica G. and Stajić, Slaviša and Tomović, V.M.",
year = "2017",
abstract = "Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "The quality difference between frankfurters seasoned with conventional and organic spices",
pages = "284-275",
volume = "48",
doi = "10.2298/APT1748275T"
}

Tomašević, I., Dekić, I.V., Aćimović, M. G., Stajić, S.,& Tomović, V.M.. (2017). The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 48, 275-284.
https://doi.org/10.2298/APT1748275T

Tomašević I, Dekić I, Aćimović MG, Stajić S, Tomović V. The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica. 2017;48:275-284.
doi:10.2298/APT1748275T .

Tomašević, Igor, Dekić, I.V., Aćimović, Milica G., Stajić, Slaviša, Tomović, V.M., "The quality difference between frankfurters seasoned with conventional and organic spices" in Acta Periodica Technologica, 48 (2017):275-284,
https://doi.org/10.2298/APT1748275T . .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Tešević, Vele
AU  - Todosijević, Marina M.
AU  - Oljača, Snežana
AU  - Dolijanović, Željko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3981
AB  - The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%.
AB  - U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Essential oil content and composition of aniseed
T1  - Sadržaj i hemijski sastav etarskog ulja anisa
EP  - 75
IS  - 128
SP  - 67
DO  - 10.2298/zmspn1528067A
ER  - 

@article{
author = "Aćimović, Milica G. and Tešević, Vele and Todosijević, Marina M. and Oljača, Snežana and Dolijanović, Željko",
year = "2015",
abstract = "The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%., U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Essential oil content and composition of aniseed, Sadržaj i hemijski sastav etarskog ulja anisa",
pages = "75-67",
number = "128",
doi = "10.2298/zmspn1528067A"
}

Aćimović, M. G., Tešević, V., Todosijević, M. M., Oljača, S.,& Dolijanović, Ž.. (2015). Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(128), 67-75.
https://doi.org/10.2298/zmspn1528067A

Aćimović MG, Tešević V, Todosijević MM, Oljača S, Dolijanović Ž. Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke. 2015;(128):67-75.
doi:10.2298/zmspn1528067A .

Aćimović, Milica G., Tešević, Vele, Todosijević, Marina M., Oljača, Snežana, Dolijanović, Željko, "Essential oil content and composition of aniseed" in Zbornik Matice srpske za prirodne nauke, no. 128 (2015):67-75,
https://doi.org/10.2298/zmspn1528067A . .