TY  - JOUR
AU  - Ikonić, Predrag
AU  - Jokanović, Marija
AU  - Ćućević, Nedim
AU  - Peulić, Tatjana
AU  - Šarić, Ljubiša
AU  - Tomičić, Zorica
AU  - Škaljac, Snežana
AU  - Delić, Jovana
AU  - Lakićević, Brankica
AU  - Tomašević, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6218
AB  - The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
VL  - 115
DO  - 10.1016/j.jfca.2022.105009
ER  - 

@article{
author = "Ikonić, Predrag and Jokanović, Marija and Ćućević, Nedim and Peulić, Tatjana and Šarić, Ljubiša and Tomičić, Zorica and Škaljac, Snežana and Delić, Jovana and Lakićević, Brankica and Tomašević, Igor",
year = "2023",
abstract = "The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk",
volume = "115",
doi = "10.1016/j.jfca.2022.105009"
}

Ikonić, P., Jokanović, M., Ćućević, N., Peulić, T., Šarić, L., Tomičić, Z., Škaljac, S., Delić, J., Lakićević, B.,& Tomašević, I.. (2023). Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105009

Ikonić P, Jokanović M, Ćućević N, Peulić T, Šarić L, Tomičić Z, Škaljac S, Delić J, Lakićević B, Tomašević I. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105009 .

Ikonić, Predrag, Jokanović, Marija, Ćućević, Nedim, Peulić, Tatjana, Šarić, Ljubiša, Tomičić, Zorica, Škaljac, Snežana, Delić, Jovana, Lakićević, Brankica, Tomašević, Igor, "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105009 . .