Keškić, Tanja

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  • Keškić, Tanja (23)
Projects

Author's Bibliography

Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders

Šojat, Dunja; Volarić, Mile; Keškić, Tanja; Volarić, Nikola; Cerovečki, Venija; Trtica Majnarić, Ljiljana

(MDPI, 2024-03-21)

TY  - JOUR
AU  - Šojat, Dunja
AU  - Volarić, Mile
AU  - Keškić, Tanja
AU  - Volarić, Nikola
AU  - Cerovečki, Venija
AU  - Trtica Majnarić, Ljiljana
PY  - 2024-03-21
UR  - http://r.istocar.bg.ac.rs/handle/123456789/991
AB  - The spectrum, intensity, and overlap of symptoms between functional gastrointestinal
disorders (FGIDs) and other gastrointestinal disorders characterize patients with FGIDs, who are
incredibly different in their backgrounds. An additional challenge with regard to the diagnosis
of FGID and the applicability of a given treatment is the ongoing expansion of the risk factors
believed to be connected to these disorders. Many cytokines and inflammatory cells have been
found to cause the continuous existence of a low level of inflammation, which is thought to be a
basic pathophysiological process. The idea of the gut–brain axis has been created to offer a basic
framework for the complex interactions that occur between the nervous system and the intestinal
functions, including the involvement of gut bacteria. In this review paper, we intend to promote the
hypothesis that FGIDs should be seen through the perspective of the network of the neuroendocrine,
immunological, metabolic, and microbiome pathways. This hypothesis arises from an increased
understanding of chronic inflammation as a systemic disorder, that is omnipresent in chronic health
conditions. A better understanding of inflammation’s role in the pathogenesis of FGIDs can be
achieved by clustering markers of inflammation with data indicating symptoms, comorbidities,
and psycho-social factors. Finding subclasses among related entities of FGIDs may reduce patient
heterogeneity and help clarify the pathophysiology of this disease to allow for better treatment.
PB  - MDPI
T2  - Biomedicines
T1  - Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders
VL  - 12
IS  - 3
SP  - 702
DO  - 10.3390/biomedicines12030702
ER  - 
@article{
author = "Šojat, Dunja and Volarić, Mile and Keškić, Tanja and Volarić, Nikola and Cerovečki, Venija and Trtica Majnarić, Ljiljana",
year = "2024-03-21",
abstract = "The spectrum, intensity, and overlap of symptoms between functional gastrointestinal
disorders (FGIDs) and other gastrointestinal disorders characterize patients with FGIDs, who are
incredibly different in their backgrounds. An additional challenge with regard to the diagnosis
of FGID and the applicability of a given treatment is the ongoing expansion of the risk factors
believed to be connected to these disorders. Many cytokines and inflammatory cells have been
found to cause the continuous existence of a low level of inflammation, which is thought to be a
basic pathophysiological process. The idea of the gut–brain axis has been created to offer a basic
framework for the complex interactions that occur between the nervous system and the intestinal
functions, including the involvement of gut bacteria. In this review paper, we intend to promote the
hypothesis that FGIDs should be seen through the perspective of the network of the neuroendocrine,
immunological, metabolic, and microbiome pathways. This hypothesis arises from an increased
understanding of chronic inflammation as a systemic disorder, that is omnipresent in chronic health
conditions. A better understanding of inflammation’s role in the pathogenesis of FGIDs can be
achieved by clustering markers of inflammation with data indicating symptoms, comorbidities,
and psycho-social factors. Finding subclasses among related entities of FGIDs may reduce patient
heterogeneity and help clarify the pathophysiology of this disease to allow for better treatment.",
publisher = "MDPI",
journal = "Biomedicines",
title = "Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders",
volume = "12",
number = "3",
pages = "702",
doi = "10.3390/biomedicines12030702"
}
Šojat, D., Volarić, M., Keškić, T., Volarić, N., Cerovečki, V.,& Trtica Majnarić, L.. (2024-03-21). Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders. in Biomedicines
MDPI., 12(3), 702.
https://doi.org/10.3390/biomedicines12030702
Šojat D, Volarić M, Keškić T, Volarić N, Cerovečki V, Trtica Majnarić L. Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders. in Biomedicines. 2024;12(3):702.
doi:10.3390/biomedicines12030702 .
Šojat, Dunja, Volarić, Mile, Keškić, Tanja, Volarić, Nikola, Cerovečki, Venija, Trtica Majnarić, Ljiljana, "Putting Functional Gastrointestinal Disorders within the Spectrum of Inflammatory Disorders Can Improve Classification and Diagnostics of These Disorders" in Biomedicines, 12, no. 3 (2024-03-21):702,
https://doi.org/10.3390/biomedicines12030702 . .
1

Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review

Stamenić, Tamara; Petričević, Maja; Đorđević, Bridžita; Keškić, Tanja; Stanišić, Nikola; Stanojković, Aleksandar; Delić, Nikola

(University of Zagreb Faculty of Agriculture, Zagreb, Croatia, 2024-02)

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Đorđević, Bridžita
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/983
AB  - This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on
the food industry, especially in creating functional products and assessing its impact on public health.
Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary
fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation
by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal
cancer prevention and glycemic control, catering to the evolving preferences of health-conscious
consumers.
PB  - University of Zagreb Faculty of Agriculture, Zagreb, Croatia
C3  - Proceedings of the 59th Croatian & 19th International Symposium on Agriculture
T1  - Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review
SP  - 463
EP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_983
ER  - 
@conference{
author = "Stamenić, Tamara and Petričević, Maja and Đorđević, Bridžita and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola",
year = "2024-02",
abstract = "This review explores the role of inulin, a natural prebiotic, delving into its transformative impact on
the food industry, especially in creating functional products and assessing its impact on public health.
Inulin, a versatile carbohydrate compound, not only acts as a fat replacer but also serves as a dietary
fiber source, enhancing the overall nutritional value of the foods. Furthermore, inulin’s fermentation
by beneficial gut bacteria results in the production of short-chain fatty acids, contributing to colorectal
cancer prevention and glycemic control, catering to the evolving preferences of health-conscious
consumers.",
publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia",
journal = "Proceedings of the 59th Croatian & 19th International Symposium on Agriculture",
title = "Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review",
pages = "463-469",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_983"
}
Stamenić, T., Petričević, M., Đorđević, B., Keškić, T., Stanišić, N., Stanojković, A.,& Delić, N.. (2024-02). Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review. in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture
University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 463-469.
https://hdl.handle.net/21.15107/rcub_ristocar_983
Stamenić T, Petričević M, Đorđević B, Keškić T, Stanišić N, Stanojković A, Delić N. Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review. in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:463-469.
https://hdl.handle.net/21.15107/rcub_ristocar_983 .
Stamenić, Tamara, Petričević, Maja, Đorđević, Bridžita, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, "Exploring the role of inulin as a nutraceutical for enhancing nutritional and health benefits – a review" in Proceedings of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):463-469,
https://hdl.handle.net/21.15107/rcub_ristocar_983 .

Trend analysis of cadmium in feedstuff

Pisinov, Boris; Đurović, Sanja; Sekulić, Zoran; Dudić, Tijana; Keškić, Tanja; Petričević, Maja; Stamenić, Tamara

(World scientific and business center, Kraljevo, 2024-02)

TY  - CONF
AU  - Pisinov, Boris
AU  - Đurović, Sanja
AU  - Sekulić, Zoran
AU  - Dudić, Tijana
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Stamenić, Tamara
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/985
AB  - Heavy metals are potent metabolic inhibitors. Cadmium is considered a non-essential element and
has high emissions in the biosphere due to anthropogenic activities. The aim is to indicate the importance of
cadmium in feedstuff as a potential contamination source. Microwave digestion and graphite furnace atomic
absorption spectrometry were used to examine 298 feedstuff samples. A high amount of cadmium above
permitted is present in 0.67% of samples. Continuous cadmium monitoring is necessary to prevent its
uncontrolled entry into the food chain.
PB  - World scientific and business center, Kraljevo
PB  - Center for research, science, education and mediation "CINEP", Belgrade
PB  - Institute for plant protection and environment, Belgrade, Serbia
C3  - Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
T1  - Trend analysis of cadmium in feedstuff
SP  - 261
EP  - 266
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_985
ER  - 
@conference{
author = "Pisinov, Boris and Đurović, Sanja and Sekulić, Zoran and Dudić, Tijana and Keškić, Tanja and Petričević, Maja and Stamenić, Tamara",
year = "2024-02",
abstract = "Heavy metals are potent metabolic inhibitors. Cadmium is considered a non-essential element and
has high emissions in the biosphere due to anthropogenic activities. The aim is to indicate the importance of
cadmium in feedstuff as a potential contamination source. Microwave digestion and graphite furnace atomic
absorption spectrometry were used to examine 298 feedstuff samples. A high amount of cadmium above
permitted is present in 0.67% of samples. Continuous cadmium monitoring is necessary to prevent its
uncontrolled entry into the food chain.",
publisher = "World scientific and business center, Kraljevo, Center for research, science, education and mediation "CINEP", Belgrade, Institute for plant protection and environment, Belgrade, Serbia",
journal = "Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe",
title = "Trend analysis of cadmium in feedstuff",
pages = "261-266",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_985"
}
Pisinov, B., Đurović, S., Sekulić, Z., Dudić, T., Keškić, T., Petričević, M.,& Stamenić, T.. (2024-02). Trend analysis of cadmium in feedstuff. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
World scientific and business center, Kraljevo., 261-266.
https://hdl.handle.net/21.15107/rcub_ristocar_985
Pisinov B, Đurović S, Sekulić Z, Dudić T, Keškić T, Petričević M, Stamenić T. Trend analysis of cadmium in feedstuff. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe. 2024;:261-266.
https://hdl.handle.net/21.15107/rcub_ristocar_985 .
Pisinov, Boris, Đurović, Sanja, Sekulić, Zoran, Dudić, Tijana, Keškić, Tanja, Petričević, Maja, Stamenić, Tamara, "Trend analysis of cadmium in feedstuff" in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe (2024-02):261-266,
https://hdl.handle.net/21.15107/rcub_ristocar_985 .

Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction

Petričević, Maja; Stamenić, Tamara; Keškić, Tanja; Stanišić, Nikola; Stanojković, Aleksandar; Delić, Nikola; Petričević, Veselin

(University of Zagreb Faculty of Agriculture, Zagreb, Croatia, 2024-02)

TY  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/982
AB  - Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).
PB  - University of Zagreb Faculty of Agriculture, Zagreb, Croatia
C3  - Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
T1  - Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction
SP  - 243
EP  - 243
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_982
ER  - 
@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2024-02",
abstract = "Due to the high demand for low-fat, healthier meat products, alternative strategies are pursued to
reduce fat content while maintaining the fundamental properties of traditional products. The research
strives to obtain products with reduced fat content and caloric value with the addition of inulin. Four
groups of cooked chicken sausages were tested: the control group without fat replacement, the second
with 50%, the third with 75%, and the fourth with 100% fat replacement with inulin suspension.
Sausages with a higher inulin content had a significantly (p<0.05) higher process loss and cooking
loss than the sausages from the control group. The first and second groups had significantly (p<0.05)
better emulsion stability. Reducing the fat content in sausages significantly affected (p<0.05) some
sausages characteristics, such as moisture, L*(lightness), a* (redness), and b* (yellowness). As a result,
the caloric value of sausages with inulin was significantly (p<0.01) impacted throughout all groups.
In summary, the study demonstrates that incorporating inulin as a prebiotic dietary fiber enables the
production of cooked sausages with reduced fat content and optimal physico-chemical properties. This
innovative meat product not only offers lowered energy value but also holds exceptional nutritional
value, representing a significant source of calories derived from reduced fat content supplemented with
prebiotic fibers (inulin).",
publisher = "University of Zagreb Faculty of Agriculture, Zagreb, Croatia",
journal = "Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture",
title = "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction",
pages = "243-243",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_982"
}
Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2024-02). Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture
University of Zagreb Faculty of Agriculture, Zagreb, Croatia., 243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982
Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction. in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture. 2024;:243-243.
https://hdl.handle.net/21.15107/rcub_ristocar_982 .
Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Assessment of technological characteristics in chicken sausages utilizing inulin for fat reduction" in Book of abstracts of the 59th Croatian & 19th International Symposium on Agriculture (2024-02):243-243,
https://hdl.handle.net/21.15107/rcub_ristocar_982 .

Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products

Stamenić, Tamara; Petričević, Maja; Keškić, Tanja; Pisinov, Boris; Samolovac, Ljiljana; Sekulić, Zoran; Milošević Georgiev, Andrijana

(World scientific and business center, Kraljevo, 2024-02)

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Keškić, Tanja
AU  - Pisinov, Boris
AU  - Samolovac, Ljiljana
AU  - Sekulić, Zoran
AU  - Milošević Georgiev, Andrijana
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/984
AB  - This study provides an overview of food prices in the Republic of Serbia from 2016 to 2023 amidst the challenges faced by the meat processing industry. Household spending trends reveal a notable shift, marking an increase since 2016. The study explores meat products' affordability and nutrient density, challenging conventional assumptions. Mortadella emerges as the most nutrient-dense despite its lower calorie content due to high protein content, while pâté commands a higher market price despite its lower nutrient quality.
PB  - World scientific and business center, Kraljevo
PB  - Center for research, science, education and mediation "CINEP", Belgrade
PB  - Institute for plant protection and environment, Belgrade, Serbia
C3  - Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
T1  - Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products
SP  - 218
EP  - 225
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_984
ER  - 
@conference{
author = "Stamenić, Tamara and Petričević, Maja and Keškić, Tanja and Pisinov, Boris and Samolovac, Ljiljana and Sekulić, Zoran and Milošević Georgiev, Andrijana",
year = "2024-02",
abstract = "This study provides an overview of food prices in the Republic of Serbia from 2016 to 2023 amidst the challenges faced by the meat processing industry. Household spending trends reveal a notable shift, marking an increase since 2016. The study explores meat products' affordability and nutrient density, challenging conventional assumptions. Mortadella emerges as the most nutrient-dense despite its lower calorie content due to high protein content, while pâté commands a higher market price despite its lower nutrient quality.",
publisher = "World scientific and business center, Kraljevo, Center for research, science, education and mediation "CINEP", Belgrade, Institute for plant protection and environment, Belgrade, Serbia",
journal = "Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe",
title = "Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products",
pages = "218-225",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_984"
}
Stamenić, T., Petričević, M., Keškić, T., Pisinov, B., Samolovac, L., Sekulić, Z.,& Milošević Georgiev, A.. (2024-02). Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe
World scientific and business center, Kraljevo., 218-225.
https://hdl.handle.net/21.15107/rcub_ristocar_984
Stamenić T, Petričević M, Keškić T, Pisinov B, Samolovac L, Sekulić Z, Milošević Georgiev A. Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products. in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe. 2024;:218-225.
https://hdl.handle.net/21.15107/rcub_ristocar_984 .
Stamenić, Tamara, Petričević, Maja, Keškić, Tanja, Pisinov, Boris, Samolovac, Ljiljana, Sekulić, Zoran, Milošević Georgiev, Andrijana, "Market trends in meat and meat product prices: Analyzing the cost price of energy value in meat products" in Proceedings of the 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe (2024-02):218-225,
https://hdl.handle.net/21.15107/rcub_ristocar_984 .

Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review

Keškić, Tanja; Petričević, Maja; Stamenić, Tamara; Mandić, Violeta; Delić, Nikola; Pisinov, Boris; Đurović, Sanja

(2024-02)

TY  - CONF
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Mandić, Violeta
AU  - Delić, Nikola
AU  - Pisinov, Boris
AU  - Đurović, Sanja
PY  - 2024-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/981
AB  - Wastewater from the meat industry contains high concentrations of organic matter. The composition of these wastewaters depends on the type of meat being processed, the frequency of slaughtering, the size of the plant, and the disinfectants used to maintain hygiene. In order to achieve satisfactory wastewater quality and reduce environmental pollution, the agroindustry applies and develops different technologies for wastewater treatment. This review paper provides a literature overview of some of the most commonly used methods in wastewater treatment within the meat industry.
C3  - 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings
T1  - Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review
VL  - 1
SP  - 226
EP  - 235
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_981
ER  - 
@conference{
author = "Keškić, Tanja and Petričević, Maja and Stamenić, Tamara and Mandić, Violeta and Delić, Nikola and Pisinov, Boris and Đurović, Sanja",
year = "2024-02",
abstract = "Wastewater from the meat industry contains high concentrations of organic matter. The composition of these wastewaters depends on the type of meat being processed, the frequency of slaughtering, the size of the plant, and the disinfectants used to maintain hygiene. In order to achieve satisfactory wastewater quality and reduce environmental pollution, the agroindustry applies and develops different technologies for wastewater treatment. This review paper provides a literature overview of some of the most commonly used methods in wastewater treatment within the meat industry.",
journal = "11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings",
title = "Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review",
volume = "1",
pages = "226-235",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_981"
}
Keškić, T., Petričević, M., Stamenić, T., Mandić, V., Delić, N., Pisinov, B.,& Đurović, S.. (2024-02). Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review. in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings, 1, 226-235.
https://hdl.handle.net/21.15107/rcub_ristocar_981
Keškić T, Petričević M, Stamenić T, Mandić V, Delić N, Pisinov B, Đurović S. Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review. in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings. 2024;1:226-235.
https://hdl.handle.net/21.15107/rcub_ristocar_981 .
Keškić, Tanja, Petričević, Maja, Stamenić, Tamara, Mandić, Violeta, Delić, Nikola, Pisinov, Boris, Đurović, Sanja, "Agro-processing industry: Advanced technologies for meat industry wastewater treatment: A review" in 11th JEEP International Scientific Agribusiness Conference (MAK 2024) „Food for the future – vision of Serbia, region and Southeast Europe”, 02-04. February, Kopaonik, Serbia, Proceedings, 1 (2024-02):226-235,
https://hdl.handle.net/21.15107/rcub_ristocar_981 .

Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement

Petričević, Maja; Stamenić, Tamara; Keškić, Tanja; Stanišić, Nikola; Stanojković, Aleksandar; Delić, Nikola; Petričević, Veselin

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-12-18)

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Delić, Nikola
AU  - Petričević, Veselin
PY  - 2023-12-18
UR  - http://r.istocar.bg.ac.rs/handle/123456789/973
AB  - Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
VL  - 39
IS  - 2
SP  - 183
EP  - 194
DO  - 10.2298/BAH2302183P
ER  - 
@article{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Stanojković, Aleksandar and Delić, Nikola and Petričević, Veselin",
year = "2023-12-18",
abstract = "Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement",
volume = "39",
number = "2",
pages = "183-194",
doi = "10.2298/BAH2302183P"
}
Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Stanojković, A., Delić, N.,& Petričević, V.. (2023-12-18). Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(2), 183-194.
https://doi.org/10.2298/BAH2302183P
Petričević M, Stamenić T, Keškić T, Stanišić N, Stanojković A, Delić N, Petričević V. Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement. in Biotechnology in Animal Husbandry. 2023;39(2):183-194.
doi:10.2298/BAH2302183P .
Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Stanojković, Aleksandar, Delić, Nikola, Petričević, Veselin, "Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement" in Biotechnology in Animal Husbandry, 39, no. 2 (2023-12-18):183-194,
https://doi.org/10.2298/BAH2302183P . .

Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands

Keškić, Tanja

(2023-11-02)

TY  - THES
AU  - Keškić, Tanja
PY  - 2023-11-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/953
AB  - This dissertation describes the synthesis, characterization and crystal structure of the complexes [CuL1Cl]BF4 (1), [CuL1Cl]NO3 (2), [Cu2L12Cl2](BF4)2 (3) and [Ni2L12(μ-1,1-N3)2(N3)2]6H2O (4), obtained in the reaction of the corresponding Cu(II) and Ni(II) ions and the ligand 
(E)-N,N,N-trimethyl-2-oxo-2-(2-(1-(pyridin-2-yl)ethylidene)hydrazinyl)ethan-1-aminium chloride (HL1Cl) and complexes [Ni2L22(µ-1,1-N3)2(N3)2]∙2H2O (5a) and [Ni2L22(µ-1,1-N3)2(N3)2]∙4H2O (5b) obtained in the synthesis of Ni(II) ions and the ligand (E)-N,N,N-2-oxo-2-(2-(1-(thiazol-2-
-yl)ethylidene)hydrazinyl)ethan-1-aminium chloride, (HL2Cl). All mentioned complexes were characterized in detail in the solid state by X-ray structural analysis, elemental analysis and IR spectroscopy, while for complexes 5a and 5b magnetic susceptibility was also measured.
In all complexes 1–5, ligands HL1Cl and HL2Cl are tridentately coordinated via NNO donor set of atoms in a deprotonated, formally neutral, zwitterionic form. In the case of complexes 1 and 2, metal ions with the HL1Cl ligand form mononuclear complex, while in the case of complexes 3 and 4 with the same ligand, binuclear complex is formed. Ligand HL2Cl with Ni(II) ions builds binuclear complexes 5a and 5b. Complexes 5a and 5b were obtained from the same solution, with complex 5a found only in trace amounts.
DFT calculations were performed for all complexes, the results of which were in accordance with the experimental data. DFT calculations showed that in the case of mononuclear complexes 1 and 2, there is a weak coordination bond between the central metal ion Cu(II) and the anions BF4– i NO3–, which is of a typical ionic type. For complex 3, DFT calculations showed that the complex exists as a binuclear species, in which two Cu(II) ions are connected to each other by bridging Cl– ligands and that the BF4– anion is not involved in coordination with Cu(II). In the case of complex 4, DFT calculations showed that independently of the applied functionals, ferromagnetic coupling exists between the metal centers. In complexes 5a and 5b, the calculated magnetic interaction according to the DFT approach with meta-hybrid M06-2X and doubly hybrid B2PLYP and PWPB95 functionals shows that in all cases, the model systems based on 5b have lower energy level than those based on 5a. Also, in the case of the optimized structures 5a* and 5b* (at the BP86-D4/TZP level of theory), the optimized structure 5b* has a lower energy state. For complexes 5a and 5b, a temperature-dependent magnetic susceptibility was also measured, which showed that intramolecular interactions between Ni(II) centers are ferromagnetic in nature.
T1  - Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_953
ER  - 
@phdthesis{
author = "Keškić, Tanja",
year = "2023-11-02",
abstract = "This dissertation describes the synthesis, characterization and crystal structure of the complexes [CuL1Cl]BF4 (1), [CuL1Cl]NO3 (2), [Cu2L12Cl2](BF4)2 (3) and [Ni2L12(μ-1,1-N3)2(N3)2]6H2O (4), obtained in the reaction of the corresponding Cu(II) and Ni(II) ions and the ligand 
(E)-N,N,N-trimethyl-2-oxo-2-(2-(1-(pyridin-2-yl)ethylidene)hydrazinyl)ethan-1-aminium chloride (HL1Cl) and complexes [Ni2L22(µ-1,1-N3)2(N3)2]∙2H2O (5a) and [Ni2L22(µ-1,1-N3)2(N3)2]∙4H2O (5b) obtained in the synthesis of Ni(II) ions and the ligand (E)-N,N,N-2-oxo-2-(2-(1-(thiazol-2-
-yl)ethylidene)hydrazinyl)ethan-1-aminium chloride, (HL2Cl). All mentioned complexes were characterized in detail in the solid state by X-ray structural analysis, elemental analysis and IR spectroscopy, while for complexes 5a and 5b magnetic susceptibility was also measured.
In all complexes 1–5, ligands HL1Cl and HL2Cl are tridentately coordinated via NNO donor set of atoms in a deprotonated, formally neutral, zwitterionic form. In the case of complexes 1 and 2, metal ions with the HL1Cl ligand form mononuclear complex, while in the case of complexes 3 and 4 with the same ligand, binuclear complex is formed. Ligand HL2Cl with Ni(II) ions builds binuclear complexes 5a and 5b. Complexes 5a and 5b were obtained from the same solution, with complex 5a found only in trace amounts.
DFT calculations were performed for all complexes, the results of which were in accordance with the experimental data. DFT calculations showed that in the case of mononuclear complexes 1 and 2, there is a weak coordination bond between the central metal ion Cu(II) and the anions BF4– i NO3–, which is of a typical ionic type. For complex 3, DFT calculations showed that the complex exists as a binuclear species, in which two Cu(II) ions are connected to each other by bridging Cl– ligands and that the BF4– anion is not involved in coordination with Cu(II). In the case of complex 4, DFT calculations showed that independently of the applied functionals, ferromagnetic coupling exists between the metal centers. In complexes 5a and 5b, the calculated magnetic interaction according to the DFT approach with meta-hybrid M06-2X and doubly hybrid B2PLYP and PWPB95 functionals shows that in all cases, the model systems based on 5b have lower energy level than those based on 5a. Also, in the case of the optimized structures 5a* and 5b* (at the BP86-D4/TZP level of theory), the optimized structure 5b* has a lower energy state. For complexes 5a and 5b, a temperature-dependent magnetic susceptibility was also measured, which showed that intramolecular interactions between Ni(II) centers are ferromagnetic in nature.",
title = "Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_953"
}
Keškić, T.. (2023-11-02). Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands. .
https://hdl.handle.net/21.15107/rcub_ristocar_953
Keškić T. Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_953 .
Keškić, Tanja, "Struktura, priroda veze i magnetne osobine binuklearnih kompleksa Cu(II) i Ni(II) sa hidrazonskim ligandima / Structure, nature of bond and magnetic properties of binuclear complexes Cu(II) and Ni(II) with hydrazone ligands" (2023-11-02),
https://hdl.handle.net/21.15107/rcub_ristocar_953 .

EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY

Delić, Nikola; Stanišić, Nikola; Stanojković, Aleksandar; Petričević, Maja; Stamenić, Tamara; Maksimović, Nevena; Keškić, Tanja

(Institut za stočarstvo, Beograd-Zemun, 2023-10-04)

TY  - CONF
AU  - Delić, Nikola
AU  - Stanišić, Nikola
AU  - Stanojković, Aleksandar
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Maksimović, Nevena
AU  - Keškić, Tanja
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/900
AB  - Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.
PB  - Institut za stočarstvo, Beograd-Zemun
C3  - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
T1  - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY
SP  - 346
EP  - 354
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_900
ER  - 
@conference{
author = "Delić, Nikola and Stanišić, Nikola and Stanojković, Aleksandar and Petričević, Maja and Stamenić, Tamara and Maksimović, Nevena and Keškić, Tanja",
year = "2023-10-04",
abstract = "Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.",
publisher = "Institut za stočarstvo, Beograd-Zemun",
journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"",
title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY",
pages = "346-354",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_900"
}
Delić, N., Stanišić, N., Stanojković, A., Petričević, M., Stamenić, T., Maksimović, N.,& Keškić, T.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
Institut za stočarstvo, Beograd-Zemun., 346-354.
https://hdl.handle.net/21.15107/rcub_ristocar_900
Delić N, Stanišić N, Stanojković A, Petričević M, Stamenić T, Maksimović N, Keškić T. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:346-354.
https://hdl.handle.net/21.15107/rcub_ristocar_900 .
Delić, Nikola, Stanišić, Nikola, Stanojković, Aleksandar, Petričević, Maja, Stamenić, Tamara, Maksimović, Nevena, Keškić, Tanja, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):346-354,
https://hdl.handle.net/21.15107/rcub_ristocar_900 .

Adherence to legislative labeling of cooked sausages on the serbian market

Keškić, Tanja; Stamenić, Tamara; Petričević, Maja; Pisinov, Boris; Stanišić, Nikola; Gogić, Marija; Mandić, Violeta

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-10)

TY  - CONF
AU  - Keškić, Tanja
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Pisinov, Boris
AU  - Stanišić, Nikola
AU  - Gogić, Marija
AU  - Mandić, Violeta
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/949
AB  - The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
T1  - Adherence to legislative labeling of cooked sausages on the serbian market
SP  - 74
EP  - 74
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_949
ER  - 
@conference{
author = "Keškić, Tanja and Stamenić, Tamara and Petričević, Maja and Pisinov, Boris and Stanišić, Nikola and Gogić, Marija and Mandić, Violeta",
year = "2023-10",
abstract = "The most common form of communication between producers and consumers is a food labelling
that provides essential and necessary information to consumers at the time of purchase. The correct
declaration provides answers to questions about product safety and quality, information about technological
innovations, prevents a negative impact on consumer delusion and deception, and above all on compliance
with legal regulations. In addition, checking the declared parameters is of great importance for the protection
of consumer health. The aim of the research is to screen the declaration of compliance with the legal
labelling of cooked sausages on the Serbian market. In this study, a total of 60 samples of meat products
from the group of cooked sausages were analysed. 30 samples from the subgroup of finely chopped sausage
(Group I) and 30 samples from the subgroup of coarsely chopped sausage (Group II). The results show that
in the first group, 19 (63.33%) samples have a specified country of origin, and 8 (26.67%) samples have a
specified origin of meat as the main ingredient. In group II, 26 (86.67%) samples have a specified country of
origin, and 14 (46.67%) specified the origin of meat as the main ingredient. 15 (50.00%) samples of Group I
and 22 (73.33%) samples of Group II have a declared percentage of the main ingredient, of which only 2
(6.67%) samples of Group I and only 1 (3.33%) sample of group II have the listed category of meat as the
main ingredient. 17 (56.67%) samples of Group I have a defined shelf life, storage conditions, and shelf life
after opening. In group II, 21 (70%) samples have a defined shelf life, storage conditions, and shelf life after
opening. Of the total examined samples, we can say that only 2 (6.67%) samples of Group I and only 1
(3.33%) sample of Group II have a complete declaration that meets the legal regulations on basic data that
must appear on the declaration. The results show that in both examined groups 60 (100%) samples have
correctly declared nutritional content. On the other hand, producers are aware of this, so they place special
emphasis on that part - the nutritional value. However, the correct declaration and clear definition of all
elements prescribed by legal regulations on the label of meat products is extremely important for the
protection of consumer health. Food manufacturers, competent inspection services as well as food testing
laboratories are responsible for compliance with labelling regulations. Deviation from these requirements
raises questions about product quality and safety, has a negative impact on misconceptions and misleading
consumers, and above all, disrespect and application of legal regulations. Food manufacturers need to
improve food labelling to comply with regulations as well as to instil confidence in consumers. Correct
interpretation enables information about the health, nutritional, and specific properties of the given product,
and they also play a decisive role in the purchase decision.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"",
title = "Adherence to legislative labeling of cooked sausages on the serbian market",
pages = "74-74",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_949"
}
Keškić, T., Stamenić, T., Petričević, M., Pisinov, B., Stanišić, N., Gogić, M.,& Mandić, V.. (2023-10). Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production"
Institute for Animal Husbandry, Belgrade-Zemun., 74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949
Keškić T, Stamenić T, Petričević M, Pisinov B, Stanišić N, Gogić M, Mandić V. Adherence to legislative labeling of cooked sausages on the serbian market. in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production". 2023;:74-74.
https://hdl.handle.net/21.15107/rcub_ristocar_949 .
Keškić, Tanja, Stamenić, Tamara, Petričević, Maja, Pisinov, Boris, Stanišić, Nikola, Gogić, Marija, Mandić, Violeta, "Adherence to legislative labeling of cooked sausages on the serbian market" in Book of abstracts 14th International Symposium „Modern Trends in Livestock Production" (2023-10):74-74,
https://hdl.handle.net/21.15107/rcub_ristocar_949 .

Influence of different plant-based diets on fatty acids composition of goat meat

Pisinov, Boris; Keškić, Tanja; Petričević, Maja; Kulić, Gordana; Stamenić, Tamara; Rakić, Sveto; Đurović, Sanja

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-10)

TY  - CONF
AU  - Pisinov, Boris
AU  - Keškić, Tanja
AU  - Petričević, Maja
AU  - Kulić, Gordana
AU  - Stamenić, Tamara
AU  - Rakić, Sveto
AU  - Đurović, Sanja
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/895
AB  - Goat meat quality depends on many factors, primarily diet, race, gender, stress, environment,
management. Goat meat contains low quantity of saturated fatty acids and cholesterol, and fatty acids
composition depends on nutrition. The main objective of this study was to examine the influence of plantbased
diets from different regions (hilly and plain) on fatty acids composition of fresh goat meat. The fresh
meat is obtained from Balkan goats breed (about 4 years old) originating from hilly and plain regions. Gas
chromatography with flame-ionization detector (GC-FID) and fatty acids methyl esters (FAMEs) derived by
transesterification from fats are used to determine fatty acids profile according to ISO 12966 method.
Statistically significant difference (p<0.05) is noted between values of saturated and unsaturated fatty acids
of compared fresh goat meat originating from different regions. The amount of examined monounsaturated
fatty acids is lower in fresh goat meat from plain area. Polyunsaturated fatty acids, such as alpha-linolenic (n-
3 FA), linolelaidic and linoleic acids are found in higher percentage (1.2%, 0.4% and 3.0%, respectively) in
goat meat from hilly region. The results suggest that plant-based diet consist of different species of herbs
distinctive to certain regions has an impact on the composition and quality of goat meat fatty acids profile.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Influence of different plant-based diets on fatty acids composition of goat meat
SP  - 71
EP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_895
ER  - 
@conference{
author = "Pisinov, Boris and Keškić, Tanja and Petričević, Maja and Kulić, Gordana and Stamenić, Tamara and Rakić, Sveto and Đurović, Sanja",
year = "2023-10",
abstract = "Goat meat quality depends on many factors, primarily diet, race, gender, stress, environment,
management. Goat meat contains low quantity of saturated fatty acids and cholesterol, and fatty acids
composition depends on nutrition. The main objective of this study was to examine the influence of plantbased
diets from different regions (hilly and plain) on fatty acids composition of fresh goat meat. The fresh
meat is obtained from Balkan goats breed (about 4 years old) originating from hilly and plain regions. Gas
chromatography with flame-ionization detector (GC-FID) and fatty acids methyl esters (FAMEs) derived by
transesterification from fats are used to determine fatty acids profile according to ISO 12966 method.
Statistically significant difference (p<0.05) is noted between values of saturated and unsaturated fatty acids
of compared fresh goat meat originating from different regions. The amount of examined monounsaturated
fatty acids is lower in fresh goat meat from plain area. Polyunsaturated fatty acids, such as alpha-linolenic (n-
3 FA), linolelaidic and linoleic acids are found in higher percentage (1.2%, 0.4% and 3.0%, respectively) in
goat meat from hilly region. The results suggest that plant-based diet consist of different species of herbs
distinctive to certain regions has an impact on the composition and quality of goat meat fatty acids profile.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Influence of different plant-based diets on fatty acids composition of goat meat",
pages = "71-71",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_895"
}
Pisinov, B., Keškić, T., Petričević, M., Kulić, G., Stamenić, T., Rakić, S.,& Đurović, S.. (2023-10). Influence of different plant-based diets on fatty acids composition of goat meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 71-71.
https://hdl.handle.net/21.15107/rcub_ristocar_895
Pisinov B, Keškić T, Petričević M, Kulić G, Stamenić T, Rakić S, Đurović S. Influence of different plant-based diets on fatty acids composition of goat meat. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:71-71.
https://hdl.handle.net/21.15107/rcub_ristocar_895 .
Pisinov, Boris, Keškić, Tanja, Petričević, Maja, Kulić, Gordana, Stamenić, Tamara, Rakić, Sveto, Đurović, Sanja, "Influence of different plant-based diets on fatty acids composition of goat meat" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):71-71,
https://hdl.handle.net/21.15107/rcub_ristocar_895 .

Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues

Stamenić, Tamara; Petričević, Maja; Šobajić, Slađana; Keškić, Tanja; Stanišić, Nikola; Pisinov, Boris; Todorović, Vanja

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-10)

TY  - CONF
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Pisinov, Boris
AU  - Todorović, Vanja
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/894
AB  - Rising processed meat consumption globally increases health concerns due to potential adverse
effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food
safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels
(expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as
labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also
evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely
grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded
cooked sausages. Each product was evaluated based on three different lot numbers, following the standard
ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg,
while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small
diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum
allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated
dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day,
significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the
ADI.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_894
ER  - 
@conference{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Keškić, Tanja and Stanišić, Nikola and Pisinov, Boris and Todorović, Vanja",
year = "2023-10",
abstract = "Rising processed meat consumption globally increases health concerns due to potential adverse
effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food
safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels
(expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as
labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also
evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely
grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded
cooked sausages. Each product was evaluated based on three different lot numbers, following the standard
ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg,
while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small
diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum
allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated
dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day,
significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the
ADI.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_894"
}
Stamenić, T., Petričević, M., Šobajić, S., Keškić, T., Stanišić, N., Pisinov, B.,& Todorović, V.. (2023-10). Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_894
Stamenić T, Petričević M, Šobajić S, Keškić T, Stanišić N, Pisinov B, Todorović V. Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_894 .
Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Keškić, Tanja, Stanišić, Nikola, Pisinov, Boris, Todorović, Vanja, "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_894 .

Phosphates as food additives in meat products manufactured in republic of Serbia

Petričević, Maja; Stamenić, Tamara; Keškić, Tanja; Stanišić, Nikola; Petričević, Veselin; Mandić, Violeta; Pisinov, Boris

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-10)

TY  - CONF
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Keškić, Tanja
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Mandić, Violeta
AU  - Pisinov, Boris
PY  - 2023-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/892
AB  - The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
T1  - Phosphates as food additives in meat products manufactured in republic of Serbia
SP  - 72
EP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_892
ER  - 
@conference{
author = "Petričević, Maja and Stamenić, Tamara and Keškić, Tanja and Stanišić, Nikola and Petričević, Veselin and Mandić, Violeta and Pisinov, Boris",
year = "2023-10",
abstract = "The widespread use of food additives has experienced a remarkable increase in recent years.
Within the realm of processed meat and meat products, the indispensability of phosphates as additives is
evident, as they significantly enhance the functionality of meat proteins. Furthermore, their application in
meat product manufacturing offers a plethora of advantages, encompassing pH modification and
stabilization, augmented water holding capacity leading to heightened yields, diminished weight loss during
cooking, and an overall enhancement in texture and sensory attributes such as tenderness, juiciness, color,
and flavor. Notably, they serve as a valuable source of essential phosphorus for consumers, crucial for the
growth, maintenance, and repair of all living organisms' tissues and cells. The Rulebook ("Official Gazette of
RS", No. 50/2019 and 34/2023) of the Republic of Serbia establishes the acceptable phosphate levels in
various meat products, stipulating that the amount in cooked sausages should not exceed 8.0 g/kg. This
study aims to examine the phosphate content in meat products available in the Republic of Serbia's market. It
seeks to determine whether producers accurately incorporate additives into their products. Over a period of
two years, the phosphate content in meat products was monitored in the group of cooked sausages within the
subgroups of finely and coarsely ground cooked sausages. Over a span of two years, the phosphate content
was meticulously monitored selected cooked sausages, both finely and coarsely ground in three lot years
resulting in 156 samples. The study examined 52 meat products available on the market were examined: 37
finely ground and 15 coarsely ground cooked sausages. The phosphate content in the products varied greatly
and ranged from 2.01g/kg - 6.98g/kg for finely ground sausages, while the phosphate content for coarsely
ground sausages ranged from 3.33g/kg - 9.15g/kg. The phosphate content was higher than the maximum
allowed concentration in only one sample of one lot series of the single coarsely ground sausage (9.15g/kg).
Based on the comprehensive market survey, it can be confidently concluded that producers appropriately
employ phosphates in their products, despite the diversity in scope and technology involved in meat product
preparation.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“",
title = "Phosphates as food additives in meat products manufactured in republic of Serbia",
pages = "72-72",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_892"
}
Petričević, M., Stamenić, T., Keškić, T., Stanišić, N., Petričević, V., Mandić, V.,& Pisinov, B.. (2023-10). Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“
Institute for Animal Husbandry, Belgrade-Zemun., 72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892
Petričević M, Stamenić T, Keškić T, Stanišić N, Petričević V, Mandić V, Pisinov B. Phosphates as food additives in meat products manufactured in republic of Serbia. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:72-72.
https://hdl.handle.net/21.15107/rcub_ristocar_892 .
Petričević, Maja, Stamenić, Tamara, Keškić, Tanja, Stanišić, Nikola, Petričević, Veselin, Mandić, Violeta, Pisinov, Boris, "Phosphates as food additives in meat products manufactured in republic of Serbia" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):72-72,
https://hdl.handle.net/21.15107/rcub_ristocar_892 .

Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia

Udovički, Božidar; Keškić, Tanja; Aleksić, Biljana; Šmigić, Nada; Rajković, Andreja

(Food and Chemical Toxicology, 2023-08)

TY  - JOUR
AU  - Udovički, Božidar
AU  - Keškić, Tanja
AU  - Aleksić, Biljana
AU  - Šmigić, Nada
AU  - Rajković, Andreja
PY  - 2023-08
UR  - http://r.istocar.bg.ac.rs/handle/123456789/944
AB  - Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015–2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294–0.385) ng kg−1 bw day−1, followed by adolescents with 0.183 (CI: 0.164–0.204), then adult females with 0.161 (CI: 0.146–0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115–0.139) ng kg−1 bw day−1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002–0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.
PB  - Food and Chemical Toxicology
T2  - Food and Chemical Toxicology
T1  - Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia
VL  - 178
SP  - 113906
DO  - https://doi.org/10.1016/j.fct.2023.113906
ER  - 
@article{
author = "Udovički, Božidar and Keškić, Tanja and Aleksić, Biljana and Šmigić, Nada and Rajković, Andreja",
year = "2023-08",
abstract = "Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015–2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294–0.385) ng kg−1 bw day−1, followed by adolescents with 0.183 (CI: 0.164–0.204), then adult females with 0.161 (CI: 0.146–0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115–0.139) ng kg−1 bw day−1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002–0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.",
publisher = "Food and Chemical Toxicology",
journal = "Food and Chemical Toxicology",
title = "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia",
volume = "178",
pages = "113906",
doi = "https://doi.org/10.1016/j.fct.2023.113906"
}
Udovički, B., Keškić, T., Aleksić, B., Šmigić, N.,& Rajković, A.. (2023-08). Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology
Food and Chemical Toxicology., 178, 113906.
https://doi.org/https://doi.org/10.1016/j.fct.2023.113906
Udovički B, Keškić T, Aleksić B, Šmigić N, Rajković A. Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology. 2023;178:113906.
doi:https://doi.org/10.1016/j.fct.2023.113906 .
Udovički, Božidar, Keškić, Tanja, Aleksić, Biljana, Šmigić, Nada, Rajković, Andreja, "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia" in Food and Chemical Toxicology, 178 (2023-08):113906,
https://doi.org/https://doi.org/10.1016/j.fct.2023.113906 . .

Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology

Stamenić, Tamara; Petričević, Maja; Šobajić, Slađana; Stajić, Slaviša; Stanišić, Nikola; Keškić, Tanja; Živković, Vladimir

(Institute for Animal Husbandry, Belgrade-Zemun, 2023-06)

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Keškić, Tanja
AU  - Živković, Vladimir
PY  - 2023-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/870
AB  - Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded letters (A, B, C, D, E), has been established as a means to assist consumers in promptly identifying healthier prepackaged foods within a given food category. It has a positive influence in terms of consumer awareness, perception, comprehension, and purchasing behavior and potentially contributes to a decrease in the prevalence of NCDs. The objective of this research was to assess the Nutri-Score of finely and coarsely ground cooked sausages available in the Serbian market. To accomplish this, a total of 189 packaged cooked sausages from the eight largest supermarket chains in the Belgrade region of the Republic of Serbia were analyzed. The sausages were evaluated using the Nutri-score method and categorized accordingly. The results of the Nutri-Score analysis revealed that only 1.1% of the cooked sausages fell into Group C, while 62.4% were classified as Group D, and 36.5% were classified as Group E. The reduction of sodium and saturated fatty acids, which are major contributors to unfavorable Nutri-scores in cooked sausages, is crucial due to their significant presence, often leading to their classification as "unhealthy foods."
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology
VL  - 39
IS  - 1
SP  - 73
EP  - 86
DO  - 10.2298/BAH2202081R
ER  - 
@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stajić, Slaviša and Stanišić, Nikola and Keškić, Tanja and Živković, Vladimir",
year = "2023-06",
abstract = "Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded letters (A, B, C, D, E), has been established as a means to assist consumers in promptly identifying healthier prepackaged foods within a given food category. It has a positive influence in terms of consumer awareness, perception, comprehension, and purchasing behavior and potentially contributes to a decrease in the prevalence of NCDs. The objective of this research was to assess the Nutri-Score of finely and coarsely ground cooked sausages available in the Serbian market. To accomplish this, a total of 189 packaged cooked sausages from the eight largest supermarket chains in the Belgrade region of the Republic of Serbia were analyzed. The sausages were evaluated using the Nutri-score method and categorized accordingly. The results of the Nutri-Score analysis revealed that only 1.1% of the cooked sausages fell into Group C, while 62.4% were classified as Group D, and 36.5% were classified as Group E. The reduction of sodium and saturated fatty acids, which are major contributors to unfavorable Nutri-scores in cooked sausages, is crucial due to their significant presence, often leading to their classification as "unhealthy foods."",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology",
volume = "39",
number = "1",
pages = "73-86",
doi = "10.2298/BAH2202081R"
}
Stamenić, T., Petričević, M., Šobajić, S., Stajić, S., Stanišić, N., Keškić, T.,& Živković, V.. (2023-06). Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 39(1), 73-86.
https://doi.org/10.2298/BAH2202081R
Stamenić T, Petričević M, Šobajić S, Stajić S, Stanišić N, Keškić T, Živković V. Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology. in Biotechnology in Animal Husbandry. 2023;39(1):73-86.
doi:10.2298/BAH2202081R .
Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stajić, Slaviša, Stanišić, Nikola, Keškić, Tanja, Živković, Vladimir, "Nutritional evaluation of cooked sausages in the market of the republic of Serbia using the nutri-score methodology" in Biotechnology in Animal Husbandry, 39, no. 1 (2023-06):73-86,
https://doi.org/10.2298/BAH2202081R . .

Changes of physic-chemical parameters of whitw cheeses in brine during storage

Keškić, Tanja

(Hrvatska mljekarska udruga, 2022-10)

TY  - CONF
AU  - Keškić, Tanja
PY  - 2022-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/950
AB  - Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order
to preserve the quality of products in the markets, each producer is obliged to prescribe the
storage conditions and shelf life of the product on the packaging. The aim of the study was
to examine whether the recommended storage temperature (0-8 °C) marked on the product
packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the
manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples
of white cheese in brine, at the storage temperature. Analyses were performed at intervals of
0, 4 and 6 months of storage. The results of the research showed that during the examined
storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small and negligible
variations in the chemical composition of white cheeses in brine. The values of the obtained
parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was
determined that by respecting the recommended period and storage conditions, the quality
of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly
indicate the storage conditions on the packaging and the business entity to apply them in
order to ensure quality and consumer protection from the aspect of nutritional parameters.
PB  - Hrvatska mljekarska udruga
C3  - Book of abstracts 44. Croatian dairy experts symposium with international participation
T1  - Changes of physic-chemical parameters of whitw cheeses in brine during storage
SP  - 75
EP  - 75
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_950
ER  - 
@conference{
author = "Keškić, Tanja",
year = "2022-10",
abstract = "Consumption of white-brined cheeses in Serbia is widespread among all age groups. In order
to preserve the quality of products in the markets, each producer is obliged to prescribe the
storage conditions and shelf life of the product on the packaging. The aim of the study was
to examine whether the recommended storage temperature (0-8 °C) marked on the product
packaging, as well as the prescribed shelf life (6 months), provide adequate quality that the
manufacturer guarantees to the consumer. The paper analyses the physico-chemical parameters (pH, milk fat, dry matter, fat in dry matter, water in fat-free cheese, salt) of 25 samples
of white cheese in brine, at the storage temperature. Analyses were performed at intervals of
0, 4 and 6 months of storage. The results of the research showed that during the examined
storage period and temperature 0-8 °C, the changes of physicochemical parameters of cheeses in brine were not statistically significant (p<0.05). Storage causes small and negligible
variations in the chemical composition of white cheeses in brine. The values of the obtained
parameters (MuSM, VuBMS) remain in accordance with the prescribed requirements. It was
determined that by respecting the recommended period and storage conditions, the quality
of white cheeses in brine is ensured and maintained. The manufacturer is obliged to clearly
indicate the storage conditions on the packaging and the business entity to apply them in
order to ensure quality and consumer protection from the aspect of nutritional parameters.",
publisher = "Hrvatska mljekarska udruga",
journal = "Book of abstracts 44. Croatian dairy experts symposium with international participation",
title = "Changes of physic-chemical parameters of whitw cheeses in brine during storage",
pages = "75-75",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_950"
}
Keškić, T.. (2022-10). Changes of physic-chemical parameters of whitw cheeses in brine during storage. in Book of abstracts 44. Croatian dairy experts symposium with international participation
Hrvatska mljekarska udruga., 75-75.
https://hdl.handle.net/21.15107/rcub_ristocar_950
Keškić T. Changes of physic-chemical parameters of whitw cheeses in brine during storage. in Book of abstracts 44. Croatian dairy experts symposium with international participation. 2022;:75-75.
https://hdl.handle.net/21.15107/rcub_ristocar_950 .
Keškić, Tanja, "Changes of physic-chemical parameters of whitw cheeses in brine during storage" in Book of abstracts 44. Croatian dairy experts symposium with international participation (2022-10):75-75,
https://hdl.handle.net/21.15107/rcub_ristocar_950 .

What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?

Keškić, Tanja; Čobeljić, Božidar; Gruden-Pavlović, Maja; Anđelković, Katarina; Pevec, Andrej; Turel, Iztok; Radanović, Dušanka; Zlatar, Matija

(American Chemical Society, 2019-07-15)

TY  - JOUR
AU  - Keškić, Tanja
AU  - Čobeljić, Božidar
AU  - Gruden-Pavlović, Maja
AU  - Anđelković, Katarina
AU  - Pevec, Andrej
AU  - Turel, Iztok
AU  - Radanović, Dušanka
AU  - Zlatar, Matija
PY  - 2019-07-15
UR  - http://r.istocar.bg.ac.rs/handle/123456789/945
AB  - In solid-state coordination chemistry, the coordination number of a metal center is not always unambiguously determined, as sometimes from the geometrical parameters it is not clear if ligands are directly bound to the central metal ion or they belong to the outer sphere of a complex. The nature of bonding between Cu(II) and weakly coordinated anions BF4–, NO3–, and ClO4– is investigated by the combined crystallographic and computational study. It is shown that the synergy between the crystal structure determination and computational chemistry allows identification of all interactions present in crystals. Three new complexes, [CuLCl]BF4 (1), [CuLCl]NO3 (2), and [Cu2L2Cl2](BF4)2 (3) with the same [CuLCl]+ moiety (L = (E)-N,N,N-trimethyl-2-oxo-2-(2-(1-(pyridin-2-yl)ethylidene)hydrazinyl)ethan-1-amin), were synthesized and characterized by single crystal X-ray diffraction methods and compared to the previously reported [CuLCl]ClO4 (4). Energy decomposition analysis, noncovalent interaction index analysis, independent gradient model, and the quantum theory of atoms in molecules are performed on the X-ray structures of these four complexes. The results revealed that in 1, 2, and 4, BF4–, NO3–, and ClO4– are weakly, but directly coordinated to the Cu(II) with bonds having high electrostatic character. In 3, BF4– is the counter-anion, electrostatically bonded to the L. Furthermore, the present analysis rationalized the fact that only complex 3 is binuclear with bridging Cl– ions.
PB  - American Chemical Society
T2  - Crystal Growth & Design
T1  - What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?
VL  - 19
IS  - 8
SP  - 4810
EP  - 4821
DO  - https://doi.org/10.1021/acs.cgd.9b00760
ER  - 
@article{
author = "Keškić, Tanja and Čobeljić, Božidar and Gruden-Pavlović, Maja and Anđelković, Katarina and Pevec, Andrej and Turel, Iztok and Radanović, Dušanka and Zlatar, Matija",
year = "2019-07-15",
abstract = "In solid-state coordination chemistry, the coordination number of a metal center is not always unambiguously determined, as sometimes from the geometrical parameters it is not clear if ligands are directly bound to the central metal ion or they belong to the outer sphere of a complex. The nature of bonding between Cu(II) and weakly coordinated anions BF4–, NO3–, and ClO4– is investigated by the combined crystallographic and computational study. It is shown that the synergy between the crystal structure determination and computational chemistry allows identification of all interactions present in crystals. Three new complexes, [CuLCl]BF4 (1), [CuLCl]NO3 (2), and [Cu2L2Cl2](BF4)2 (3) with the same [CuLCl]+ moiety (L = (E)-N,N,N-trimethyl-2-oxo-2-(2-(1-(pyridin-2-yl)ethylidene)hydrazinyl)ethan-1-amin), were synthesized and characterized by single crystal X-ray diffraction methods and compared to the previously reported [CuLCl]ClO4 (4). Energy decomposition analysis, noncovalent interaction index analysis, independent gradient model, and the quantum theory of atoms in molecules are performed on the X-ray structures of these four complexes. The results revealed that in 1, 2, and 4, BF4–, NO3–, and ClO4– are weakly, but directly coordinated to the Cu(II) with bonds having high electrostatic character. In 3, BF4– is the counter-anion, electrostatically bonded to the L. Furthermore, the present analysis rationalized the fact that only complex 3 is binuclear with bridging Cl– ions.",
publisher = "American Chemical Society",
journal = "Crystal Growth & Design",
title = "What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?",
volume = "19",
number = "8",
pages = "4810-4821",
doi = "https://doi.org/10.1021/acs.cgd.9b00760"
}
Keškić, T., Čobeljić, B., Gruden-Pavlović, M., Anđelković, K., Pevec, A., Turel, I., Radanović, D.,& Zlatar, M.. (2019-07-15). What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?. in Crystal Growth & Design
American Chemical Society., 19(8), 4810-4821.
https://doi.org/https://doi.org/10.1021/acs.cgd.9b00760
Keškić T, Čobeljić B, Gruden-Pavlović M, Anđelković K, Pevec A, Turel I, Radanović D, Zlatar M. What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?. in Crystal Growth & Design. 2019;19(8):4810-4821.
doi:https://doi.org/10.1021/acs.cgd.9b00760 .
Keškić, Tanja, Čobeljić, Božidar, Gruden-Pavlović, Maja, Anđelković, Katarina, Pevec, Andrej, Turel, Iztok, Radanović, Dušanka, Zlatar, Matija, "What Is the Nature of Interactions of BF4–, NO3–, and ClO4– to Cu(II) Complexes with Girard’s T Hydrazine? When Can Binuclear Complexes Be Formed?" in Crystal Growth & Design, 19, no. 8 (2019-07-15):4810-4821,
https://doi.org/https://doi.org/10.1021/acs.cgd.9b00760 . .

Aflatoxin M1 contaminations in different types of cheese in Serbia

Keškić, Tanja; Gavrić, Miladin; Trikić, Stevo; Jokismović, Bojana; Knežević, Ana

(Hrvatska mljeksrska udruga, 2018-11)

TY  - CONF
AU  - Keškić, Tanja
AU  - Gavrić, Miladin
AU  - Trikić, Stevo
AU  - Jokismović, Bojana
AU  - Knežević, Ana
PY  - 2018-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/951
AB  - Aflatoxin M1 (AFM1) is excreted into milk as the main metabolite of aflatoxin B1 and as
such it poses a potential risk to human health. Accordingly, the analysis of AFM1 in milk
and milk products is of great importance. The aim of this research was to investigate
the AFM1 level in different types of cheese (soft cheese, processed cheese, fresh cheese,
semi-hard cheese, parmesan, mozzarella, hard cheese) on the Serbian market. A total of 42
samples of cheese of different producers were collected from the domestic market. After
extraction with dichlor-methane, cheese samples were prepared and analysed by ELISA
test. Among the analysed 42 samples, 17 (40.5 %) were contaminated by AFM1 at levels
ranging from 156.0 ng/kg to 810.0 ng/kg. The 15 samples (35.7 % of the samples) were
contaminated by AFM1, at levels ranging from 54.0 ng/kg to 83.0 ng/kg and 10 samples
(23.8 % of the samples) had undetectable AFM1 levels (<50 ng/kg). Based on these results,
it could be concluded that 28.6 % (12/42) cheese samples had AFM1 concentration higher
than EU maximum level (250 ng/kg), with concentrations between 263.0 and 810.0 ng/kg.
The percentage of cheese samples with AFM1 levels exceeding the EU maximum AFM1
level was relatively high, indicating that the presence of AFM1 is still a big problem for
producers in Serbia. The testing of raw milk used for cheese production is important for
the protection of public health. Stricter measures should be taken to reach a satisfactory
level of concentration. In addition, optimum storage conditions for animal feed should be
provided, and animal feeding should be monitored for the presence of AFM1 and other
aflatoxins.
PB  - Hrvatska mljeksrska udruga
C3  - Book of abstracts 43. Croatian dairy experts symposium with international participation
T1  - Aflatoxin M1 contaminations in different types of cheese in Serbia
SP  - 75
EP  - 76
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_951
ER  - 
@conference{
author = "Keškić, Tanja and Gavrić, Miladin and Trikić, Stevo and Jokismović, Bojana and Knežević, Ana",
year = "2018-11",
abstract = "Aflatoxin M1 (AFM1) is excreted into milk as the main metabolite of aflatoxin B1 and as
such it poses a potential risk to human health. Accordingly, the analysis of AFM1 in milk
and milk products is of great importance. The aim of this research was to investigate
the AFM1 level in different types of cheese (soft cheese, processed cheese, fresh cheese,
semi-hard cheese, parmesan, mozzarella, hard cheese) on the Serbian market. A total of 42
samples of cheese of different producers were collected from the domestic market. After
extraction with dichlor-methane, cheese samples were prepared and analysed by ELISA
test. Among the analysed 42 samples, 17 (40.5 %) were contaminated by AFM1 at levels
ranging from 156.0 ng/kg to 810.0 ng/kg. The 15 samples (35.7 % of the samples) were
contaminated by AFM1, at levels ranging from 54.0 ng/kg to 83.0 ng/kg and 10 samples
(23.8 % of the samples) had undetectable AFM1 levels (<50 ng/kg). Based on these results,
it could be concluded that 28.6 % (12/42) cheese samples had AFM1 concentration higher
than EU maximum level (250 ng/kg), with concentrations between 263.0 and 810.0 ng/kg.
The percentage of cheese samples with AFM1 levels exceeding the EU maximum AFM1
level was relatively high, indicating that the presence of AFM1 is still a big problem for
producers in Serbia. The testing of raw milk used for cheese production is important for
the protection of public health. Stricter measures should be taken to reach a satisfactory
level of concentration. In addition, optimum storage conditions for animal feed should be
provided, and animal feeding should be monitored for the presence of AFM1 and other
aflatoxins.",
publisher = "Hrvatska mljeksrska udruga",
journal = "Book of abstracts 43. Croatian dairy experts symposium with international participation",
title = "Aflatoxin M1 contaminations in different types of cheese in Serbia",
pages = "75-76",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_951"
}
Keškić, T., Gavrić, M., Trikić, S., Jokismović, B.,& Knežević, A.. (2018-11). Aflatoxin M1 contaminations in different types of cheese in Serbia. in Book of abstracts 43. Croatian dairy experts symposium with international participation
Hrvatska mljeksrska udruga., 75-76.
https://hdl.handle.net/21.15107/rcub_ristocar_951
Keškić T, Gavrić M, Trikić S, Jokismović B, Knežević A. Aflatoxin M1 contaminations in different types of cheese in Serbia. in Book of abstracts 43. Croatian dairy experts symposium with international participation. 2018;:75-76.
https://hdl.handle.net/21.15107/rcub_ristocar_951 .
Keškić, Tanja, Gavrić, Miladin, Trikić, Stevo, Jokismović, Bojana, Knežević, Ana, "Aflatoxin M1 contaminations in different types of cheese in Serbia" in Book of abstracts 43. Croatian dairy experts symposium with international participation (2018-11):75-76,
https://hdl.handle.net/21.15107/rcub_ristocar_951 .

Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years

Keškić, Tanja; Kos, Andrea; Miloradović, Zorana; Puđa, Predrag; Miočinović, Jelena

(Hrvatska mljekarska udruga, 2016-11)

TY  - CONF
AU  - Keškić, Tanja
AU  - Kos, Andrea
AU  - Miloradović, Zorana
AU  - Puđa, Predrag
AU  - Miočinović, Jelena
PY  - 2016-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/952
AB  - The presence of aflatoxins in food and feed are of great concern worldwide because
of their health concerns. The occurrence of aflatoxin M1 (AFM1) in human breast milk,
commercially available milk, and dairy products is one of the most serious problems
of food safety. The aim of this review study was to analyse variations of AFM1 in raw
milk and dairy products in Serbia for last four years. During this period, depending on
seasons, a high AFM1 concentration in raw milk and dairy products occurred in Serbia.
It resulted in periodical changing of the official regulations regarding maximum levels
(ML) of AFM1 by the Serbian Government. The high AFM1 contamination in raw milk and
dairy products were happened in Serbia in 2013 when 62.3 % and 33.1 % of raw milk
and heat treated milk samples, respectively, were above EU maximum level (0.05 µg/kg).
Increased levels of AFM1 in milk and dairy products during the 2013 were consequence
of extreme weather conditions in 2012 that enabled elevation of B1 aflatoxins in animal
feed. In 2014, AFM1 concentration above EU ML in raw and heat treated milks were 11.3 % and 0 %, respectively, indicating significantly decreased compared to 2013. However,
in 2015 the AFM1 level again was increased and 29.25 % of raw milk and 4.21 % of dairy
product exceeded the EU ML. These results indicate that situation regarding safety of
dairy products has been improved, but still is essential to introduce monitoring programs
for primary milk producers in order to avoid their losses.
PB  - Hrvatska mljekarska udruga
C3  - Book of abstracts 42. Croatian dairy experts symposium with international participation
T1  - Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years
SP  - 69
EP  - 70
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_952
ER  - 
@conference{
author = "Keškić, Tanja and Kos, Andrea and Miloradović, Zorana and Puđa, Predrag and Miočinović, Jelena",
year = "2016-11",
abstract = "The presence of aflatoxins in food and feed are of great concern worldwide because
of their health concerns. The occurrence of aflatoxin M1 (AFM1) in human breast milk,
commercially available milk, and dairy products is one of the most serious problems
of food safety. The aim of this review study was to analyse variations of AFM1 in raw
milk and dairy products in Serbia for last four years. During this period, depending on
seasons, a high AFM1 concentration in raw milk and dairy products occurred in Serbia.
It resulted in periodical changing of the official regulations regarding maximum levels
(ML) of AFM1 by the Serbian Government. The high AFM1 contamination in raw milk and
dairy products were happened in Serbia in 2013 when 62.3 % and 33.1 % of raw milk
and heat treated milk samples, respectively, were above EU maximum level (0.05 µg/kg).
Increased levels of AFM1 in milk and dairy products during the 2013 were consequence
of extreme weather conditions in 2012 that enabled elevation of B1 aflatoxins in animal
feed. In 2014, AFM1 concentration above EU ML in raw and heat treated milks were 11.3 % and 0 %, respectively, indicating significantly decreased compared to 2013. However,
in 2015 the AFM1 level again was increased and 29.25 % of raw milk and 4.21 % of dairy
product exceeded the EU ML. These results indicate that situation regarding safety of
dairy products has been improved, but still is essential to introduce monitoring programs
for primary milk producers in order to avoid their losses.",
publisher = "Hrvatska mljekarska udruga",
journal = "Book of abstracts 42. Croatian dairy experts symposium with international participation",
title = "Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years",
pages = "69-70",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_952"
}
Keškić, T., Kos, A., Miloradović, Z., Puđa, P.,& Miočinović, J.. (2016-11). Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years. in Book of abstracts 42. Croatian dairy experts symposium with international participation
Hrvatska mljekarska udruga., 69-70.
https://hdl.handle.net/21.15107/rcub_ristocar_952
Keškić T, Kos A, Miloradović Z, Puđa P, Miočinović J. Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years. in Book of abstracts 42. Croatian dairy experts symposium with international participation. 2016;:69-70.
https://hdl.handle.net/21.15107/rcub_ristocar_952 .
Keškić, Tanja, Kos, Andrea, Miloradović, Zorana, Puđa, Predrag, Miočinović, Jelena, "Variranja aflatoksina M1 u sirovom mlijku i mliječnim proizvodima u Srbiji u posljednje četiri godine /Variations of aflatoxin M1 in raw milk and dairy products in Serbia for last four years" in Book of abstracts 42. Croatian dairy experts symposium with international participation (2016-11):69-70,
https://hdl.handle.net/21.15107/rcub_ristocar_952 .

Five years study of seasonal variations of milk composition

Keškić, Tanja; Miloradović, Zorana; Bandžov, Vladimir; Gavrić, Miladin; Puđa, Predrag; Miočinović, Jelena

(University of Novi Sad, Institute of Food Technology, 2016-10-25)

TY  - CONF
AU  - Keškić, Tanja
AU  - Miloradović, Zorana
AU  - Bandžov, Vladimir
AU  - Gavrić, Miladin
AU  - Puđa, Predrag
AU  - Miočinović, Jelena
PY  - 2016-10-25
UR  - http://r.istocar.bg.ac.rs/handle/123456789/947
AB  - Serbia has the largest dairy sector in the Balkan region, producing about 1.55 million tons of milk per year. However, farms are still very small and fragmented, with 600,000 cows on 220,000 farms, giving an average herd size of 2.7 animals. The composition of cows' milk is of the greatest importance for the dairy industry. Compositional parameters were of interest from a nutritive and a technological point of view. In this study, 5945 milk samples were collected in Srem district in Vojvodina and analysed during 5 years (2010-2014) for milk fat, protein and non fat dry matter contents. Statistical analysis and estimates of the significance of the variation due to month and season was performed with the Kruscal-Wallis test. The mean milk fat content was 3.85%, the protein content 3.23% and non fat dry matter 8.46%. All investigated parameters showed significant seasonal variation (p<0.01). As expected, all three parameters were the lowest during summer months while the highest values were found during winter. Factors influencing the composition of milk are numerous including cows breed, feeding systems, milking frequency and milking systems. Compared with a previous investigation (1976) of milk composition in same part of country, milk fat and non fat dry matter contents increased, while protein content stayed constant. Data from developed countries indicated a higher fat and protein contents meaning that there is space for improvement of milk quality in our country.
PB  - University of Novi Sad, Institute of Food Technology
C3  - Proceedings of III International Congress, "Food Technology, Quality and Safety"
T1  - Five years study of seasonal variations of milk composition
SP  - 455
EP  - 459
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_947
ER  - 
@conference{
author = "Keškić, Tanja and Miloradović, Zorana and Bandžov, Vladimir and Gavrić, Miladin and Puđa, Predrag and Miočinović, Jelena",
year = "2016-10-25",
abstract = "Serbia has the largest dairy sector in the Balkan region, producing about 1.55 million tons of milk per year. However, farms are still very small and fragmented, with 600,000 cows on 220,000 farms, giving an average herd size of 2.7 animals. The composition of cows' milk is of the greatest importance for the dairy industry. Compositional parameters were of interest from a nutritive and a technological point of view. In this study, 5945 milk samples were collected in Srem district in Vojvodina and analysed during 5 years (2010-2014) for milk fat, protein and non fat dry matter contents. Statistical analysis and estimates of the significance of the variation due to month and season was performed with the Kruscal-Wallis test. The mean milk fat content was 3.85%, the protein content 3.23% and non fat dry matter 8.46%. All investigated parameters showed significant seasonal variation (p<0.01). As expected, all three parameters were the lowest during summer months while the highest values were found during winter. Factors influencing the composition of milk are numerous including cows breed, feeding systems, milking frequency and milking systems. Compared with a previous investigation (1976) of milk composition in same part of country, milk fat and non fat dry matter contents increased, while protein content stayed constant. Data from developed countries indicated a higher fat and protein contents meaning that there is space for improvement of milk quality in our country.",
publisher = "University of Novi Sad, Institute of Food Technology",
journal = "Proceedings of III International Congress, "Food Technology, Quality and Safety"",
title = "Five years study of seasonal variations of milk composition",
pages = "455-459",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_947"
}
Keškić, T., Miloradović, Z., Bandžov, V., Gavrić, M., Puđa, P.,& Miočinović, J.. (2016-10-25). Five years study of seasonal variations of milk composition. in Proceedings of III International Congress, "Food Technology, Quality and Safety"
University of Novi Sad, Institute of Food Technology., 455-459.
https://hdl.handle.net/21.15107/rcub_ristocar_947
Keškić T, Miloradović Z, Bandžov V, Gavrić M, Puđa P, Miočinović J. Five years study of seasonal variations of milk composition. in Proceedings of III International Congress, "Food Technology, Quality and Safety". 2016;:455-459.
https://hdl.handle.net/21.15107/rcub_ristocar_947 .
Keškić, Tanja, Miloradović, Zorana, Bandžov, Vladimir, Gavrić, Miladin, Puđa, Predrag, Miočinović, Jelena, "Five years study of seasonal variations of milk composition" in Proceedings of III International Congress, "Food Technology, Quality and Safety" (2016-10-25):455-459,
https://hdl.handle.net/21.15107/rcub_ristocar_947 .

The aflatoxin M1 crisis in the Serbian dairy sector: the year after

Miočinović, Jelena; Keškić, Tanja; Miloradović, Zorana; Kos, Andrea; Tomašević, Igor; Puđa, Predrag

(Taylor & Francis Ltd, 2016-10-11)

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Keškić, Tanja
AU  - Miloradović, Zorana
AU  - Kos, Andrea
AU  - Tomašević, Igor
AU  - Puđa, Predrag
PY  - 2016-10-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/946
AB  - During the last 3 years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.
PB  - Taylor & Francis Ltd
T2  - Food Additives & Contaminants: Part B-Surveillance
T1  - The aflatoxin M1 crisis in the Serbian dairy sector: the year after
VL  - 10
IS  - 1
SP  - 1
EP  - 4
DO  - https://doi.org/10.1080/19393210.2016.1210243
ER  - 
@article{
author = "Miočinović, Jelena and Keškić, Tanja and Miloradović, Zorana and Kos, Andrea and Tomašević, Igor and Puđa, Predrag",
year = "2016-10-11",
abstract = "During the last 3 years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by the Serbian Government. The aim of this study was to compare the occurrence of AFM1 in raw milk and dairy products during 2015 and also to determine whether there were some differences in AFM1 level among seasons. The AFM1 level exceeded the European Union ML in 29.3% of raw milk and 4.2% of milk product samples. The highest level of AFM1 in raw milk was found during the autumn season, while during the rest of the 2015, it was significantly lower. Although the improvement of dairy products safety was evident in 2015 when compared to 2013 and 2014, the cause of high concentrations in raw milk remained unresolved yet. This study indicates that dairy plants introduced control measures and refused reception of too high contaminated raw milk.",
publisher = "Taylor & Francis Ltd",
journal = "Food Additives & Contaminants: Part B-Surveillance",
title = "The aflatoxin M1 crisis in the Serbian dairy sector: the year after",
volume = "10",
number = "1",
pages = "1-4",
doi = "https://doi.org/10.1080/19393210.2016.1210243"
}
Miočinović, J., Keškić, T., Miloradović, Z., Kos, A., Tomašević, I.,& Puđa, P.. (2016-10-11). The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance
Taylor & Francis Ltd., 10(1), 1-4.
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243
Miočinović J, Keškić T, Miloradović Z, Kos A, Tomašević I, Puđa P. The aflatoxin M1 crisis in the Serbian dairy sector: the year after. in Food Additives & Contaminants: Part B-Surveillance. 2016;10(1):1-4.
doi:https://doi.org/10.1080/19393210.2016.1210243 .
Miočinović, Jelena, Keškić, Tanja, Miloradović, Zorana, Kos, Andrea, Tomašević, Igor, Puđa, Predrag, "The aflatoxin M1 crisis in the Serbian dairy sector: the year after" in Food Additives & Contaminants: Part B-Surveillance, 10, no. 1 (2016-10-11):1-4,
https://doi.org/https://doi.org/10.1080/19393210.2016.1210243 . .

Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia

Keškić, Tanja; Miočinović, Jelena; Kos, Andrea; Gavrić, Miladin; Miloradović, Zorana; Puđa, Predrag

(Scientific Institute of Veterinary Medicine of Serbia, 2016-06-22)

TY  - CONF
AU  - Keškić, Tanja
AU  - Miočinović, Jelena
AU  - Kos, Andrea
AU  - Gavrić, Miladin
AU  - Miloradović, Zorana
AU  - Puđa, Predrag
PY  - 2016-06-22
UR  - http://r.istocar.bg.ac.rs/handle/123456789/948
AB  - During the last two years, official regulations about aflatoxin M1 (AFM1) level in milk are
periodically changed. The cause of the variation in the concentration levels of AFM1 in milk during
different seasons. The Serbian Government does not have the required regulations for the level of
AFM1 in dairy products. The official regulations exist only for raw and heat treated milk.
The aim of this study was to monitor the level of AFM1 concentration in two groups of
commercial dairy products (fermented dairy products and milk drinks) during different seasons
(autumn, spring, winter and summer) in 2015 year. The level of AFM1 varied during the season and
the higher level of AFM1 recorded during the autumn, while during the summer period AFM1 level
is much lower. However, level of AFM1 in different seasons was not significantly different and
generally is much less than in previous years.
The study indicates that current level of AFM1 in fermented dairy products and milk drinks is
satisfactory. As it known, changes in the concentration of AFM1 in dairy products are a direct result
of changes in the concentration of AFM1 in raw milk. However, based on literature data and results
of this study it could be concluded that raw milk could be contaminated due to improper feed of
cows, but is not accepted by dairy processors. These results indicate that situation regarding safety
of dairy products has been improved, but still is essential to introduce monitoring programs for
primary milk producers in order to avoid their losses.
PB  - Scientific Institute of Veterinary Medicine of Serbia
C3  - Proceedings of Second International Symposium of Veterinary Medicine
T1  - Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia
SP  - 226
EP  - 232
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_948
ER  - 
@conference{
author = "Keškić, Tanja and Miočinović, Jelena and Kos, Andrea and Gavrić, Miladin and Miloradović, Zorana and Puđa, Predrag",
year = "2016-06-22",
abstract = "During the last two years, official regulations about aflatoxin M1 (AFM1) level in milk are
periodically changed. The cause of the variation in the concentration levels of AFM1 in milk during
different seasons. The Serbian Government does not have the required regulations for the level of
AFM1 in dairy products. The official regulations exist only for raw and heat treated milk.
The aim of this study was to monitor the level of AFM1 concentration in two groups of
commercial dairy products (fermented dairy products and milk drinks) during different seasons
(autumn, spring, winter and summer) in 2015 year. The level of AFM1 varied during the season and
the higher level of AFM1 recorded during the autumn, while during the summer period AFM1 level
is much lower. However, level of AFM1 in different seasons was not significantly different and
generally is much less than in previous years.
The study indicates that current level of AFM1 in fermented dairy products and milk drinks is
satisfactory. As it known, changes in the concentration of AFM1 in dairy products are a direct result
of changes in the concentration of AFM1 in raw milk. However, based on literature data and results
of this study it could be concluded that raw milk could be contaminated due to improper feed of
cows, but is not accepted by dairy processors. These results indicate that situation regarding safety
of dairy products has been improved, but still is essential to introduce monitoring programs for
primary milk producers in order to avoid their losses.",
publisher = "Scientific Institute of Veterinary Medicine of Serbia",
journal = "Proceedings of Second International Symposium of Veterinary Medicine",
title = "Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia",
pages = "226-232",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_948"
}
Keškić, T., Miočinović, J., Kos, A., Gavrić, M., Miloradović, Z.,& Puđa, P.. (2016-06-22). Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia. in Proceedings of Second International Symposium of Veterinary Medicine
Scientific Institute of Veterinary Medicine of Serbia., 226-232.
https://hdl.handle.net/21.15107/rcub_ristocar_948
Keškić T, Miočinović J, Kos A, Gavrić M, Miloradović Z, Puđa P. Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia. in Proceedings of Second International Symposium of Veterinary Medicine. 2016;:226-232.
https://hdl.handle.net/21.15107/rcub_ristocar_948 .
Keškić, Tanja, Miočinović, Jelena, Kos, Andrea, Gavrić, Miladin, Miloradović, Zorana, Puđa, Predrag, "Seasonal Variation Of Aflatoxin M1 In Dairy Products During 2015 In Serbia" in Proceedings of Second International Symposium of Veterinary Medicine (2016-06-22):226-232,
https://hdl.handle.net/21.15107/rcub_ristocar_948 .

Rheology and texture analysis as a tool for process control

Vučić, Tanja; Miočinović, Jelena; Puđa, Predrag; Keškić, Tanja; Đokić, Milomir; Spasojević, Rade

(Univerzitet u Beogradu, Poljoprivredni fakultet, 2016)

TY  - CONF
AU  - Vučić, Tanja
AU  - Miočinović, Jelena
AU  - Puđa, Predrag
AU  - Keškić, Tanja
AU  - Đokić, Milomir
AU  - Spasojević, Rade
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/954
AB  - Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
T1  - Rheology and texture analysis as a tool for process control
SP  - 73
EP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_954
ER  - 
@conference{
author = "Vučić, Tanja and Miočinović, Jelena and Puđa, Predrag and Keškić, Tanja and Đokić, Milomir and Spasojević, Rade",
year = "2016",
abstract = "Rheology is a study of the material flow and deformation under applied force. Rheology of yoghurt 
describes physical properties that are related to texture as a significant part of sensory product 
quality. It describes the behavior of food and helps to better understand different processes. 
At the same time, texture analysis is objective instrumental technique useful in maintaining of 
constant quality. 
The aim of this study was to analyze the rheological and textural properties of yoghurt samples 
produced on different process lines in the dairy plant “Spasojevic”, Bajina Basta, Serbia. 
Rheological properties of the yoghurt samples were monitored using low amplitude strain 
oscillation (Rheometer, Kinexus Pro, Malvern, UK) by measuring: (i) viscosity as a function of 
shear rate (ii) tixotropic behavior of yoghurts. 
Texture of yoghurt samples was measured by back extrusion test on the Texture Analyzer 
(Micro Stable System, UK) using a 35 mm diameter disc. Analysis included the measurement of 
firmness, consistency, cohesiveness and index of viscosity. 
Composition including dry matter, proteins and fat content as well as pH of samples was 
determined. The syneresis of yoghurt was determined by measuring of whey volume expelled 
from samples after centrifugation. 
Results showed that rheological and textural properties of yoghurt are highly dependent on its 
composition. The significant difference in yoghurt properties produced on different production 
lines was found. However, it appears that the differences are induced by processing factors 
and present on a daily basis. Based on current results, it could be concluded that this study has 
provided valuable information on how to optimize the processing parameters in order to achieve 
a constant and high product quality.",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“",
title = "Rheology and texture analysis as a tool for process control",
pages = "73-73",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_954"
}
Vučić, T., Miočinović, J., Puđa, P., Keškić, T., Đokić, M.,& Spasojević, R.. (2016). Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“
Univerzitet u Beogradu, Poljoprivredni fakultet., 73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954
Vučić T, Miočinović J, Puđa P, Keškić T, Đokić M, Spasojević R. Rheology and texture analysis as a tool for process control. in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“. 2016;:73-73.
https://hdl.handle.net/21.15107/rcub_ristocar_954 .
Vučić, Tanja, Miočinović, Jelena, Puđa, Predrag, Keškić, Tanja, Đokić, Milomir, Spasojević, Rade, "Rheology and texture analysis as a tool for process control" in Book of abstracts “State of the art technologies: challenge for the research in Agricultural and Food Sciences“ (2016):73-73,
https://hdl.handle.net/21.15107/rcub_ristocar_954 .