TY  - JOUR
AU  - Ivanović, Mirjana D.
AU  - Bulatović, Aleksandar V.
AU  - Popov-Raljić, Jovanka
AU  - Perunović, Marija
AU  - Živković, Dušan
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/424
AB  - The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
AB  - U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
T1  - Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
EP  - 18
IS  - 33
SP  - 11
DO  - 10.2298/APT0233011I
ER  - 

@article{
author = "Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Popov-Raljić, Jovanka and Perunović, Marija and Živković, Dušan",
year = "2002",
abstract = "The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%., U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin, Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice",
pages = "18-11",
number = "33",
doi = "10.2298/APT0233011I"
}

Ivanović, M. D., Bulatović, A. V., Popov-Raljić, J., Perunović, M.,& Živković, D.. (2002). Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(33), 11-18.
https://doi.org/10.2298/APT0233011I

Ivanović MD, Bulatović AV, Popov-Raljić J, Perunović M, Živković D. Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica. 2002;(33):11-18.
doi:10.2298/APT0233011I .

Ivanović, Mirjana D., Bulatović, Aleksandar V., Popov-Raljić, Jovanka, Perunović, Marija, Živković, Dušan, "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin" in Acta periodica technologica, no. 33 (2002):11-18,
https://doi.org/10.2298/APT0233011I . .

TY  - JOUR
AU  - Perunović, Marija
AU  - Ivanović, Mirjana D.
AU  - Bulatović, Aleksandar V.
AU  - Živković, Dušan
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/378
AB  - The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively.
AB  - Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Influence of different additives on some technological properties of smoked pork loin
T1  - Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice
EP  - 46
IS  - 1-2
SP  - 43
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_378
ER  - 

@article{
author = "Perunović, Marija and Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Živković, Dušan",
year = "2002",
abstract = "The authors examined the influence of addition of different concentrations of carrageenan (0.25%, 0.4% and 0.55% related to mass of raw material) and soy isolate (0.75%, 1.00% and 1.25% related to mass of raw material) on selected technological properties of smoked pork loin. Changes in mass during the production process, and water content were observed. Depending on the applied concentration of preparation, the achieved yield for variants with carrageenan and soy isolate ranged from 1.08 to 2.06 and from 2.68% to 3.62%, respectively. With rise in concentration of additives, the water content in smoked pork loins also rose in variants with carrageenan and in variants with soy isolate from 67.05% to 68.31%, and from 68.56% to 70.22%, respectively., Autori su ispitivali uticaj dodavanja različitih koncentracija karagenana (0,25%, 0,40% i 0,55%) i sojinog izolata (0,75%, 1,00% i 1,25%) u odnosu na masu polazne sirovine na odabrana tehnološka svojstva dimljene svinjske pečenice. Praćene su promene mase i sadržaja vode tokom procesa proizvodnje. U zavisnosti od primenjene koncentracije preparata, ostvaren je prirast mase pečenice od 1,08% do 2,06% kod varijanata sa karagenanom, odnosno od 2,68% do 3,52% kod varijanata sa sojinim izolatom. Sa porastom koncentracije dodatih aditiva rastao je i sadržaj vode u gotovim pečenicama: za varijante sa karagenanom se kretao od 67,05% do 68,31%, a za varijante sa sojinim izoltom od 68,56% do 70,22%.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Influence of different additives on some technological properties of smoked pork loin, Uticaj različitih aditiva na tehnološka svojstva dimljene svinjske pečenice",
pages = "46-43",
number = "1-2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_378"
}

Perunović, M., Ivanović, M. D., Bulatović, A. V.,& Živković, D.. (2002). Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 43(1-2), 43-46.
https://hdl.handle.net/21.15107/rcub_agrospace_378

Perunović M, Ivanović MD, Bulatović AV, Živković D. Influence of different additives on some technological properties of smoked pork loin. in Tehnologija mesa. 2002;43(1-2):43-46.
https://hdl.handle.net/21.15107/rcub_agrospace_378 .

Perunović, Marija, Ivanović, Mirjana D., Bulatović, Aleksandar V., Živković, Dušan, "Influence of different additives on some technological properties of smoked pork loin" in Tehnologija mesa, 43, no. 1-2 (2002):43-46,
https://hdl.handle.net/21.15107/rcub_agrospace_378 .