TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija R.
AU  - Živković, Dušan
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/553
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
VL  - 68
IS  - 4
SP  - 367
EP  - 375
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija R. and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
volume = "68",
number = "4",
pages = "367-375",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M. R.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović MR, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija R., Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija
AU  - Kevrešan, Žarko
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
AU  - Despotović, Aleksandra
AU  - Šuput, Danijela
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/786
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Association of the Chemical Engineers of Serbia - AChE
T2  - Hemijska industrija
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
VL  - 70
IS  - 5
SP  - 557
EP  - 564
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija and Kevrešan, Žarko and Šojić, Branislav and Škaljac, Snežana and Tomašević, Igor and Martinović, Aleksandra and Despotović, Aleksandra and Šuput, Danijela",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P aQuality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P>0.05) on water-holding capacity, protein, total fat, K, P and Ca content. The M. psoas major was the highest in pH24h, water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH24h, CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Association of the Chemical Engineers of Serbia - AChE",
journal = "Hemijska industrija",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
volume = "70",
number = "5",
pages = "557-564",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V., Stanišić, N., Jokanović, M., Kevrešan, Ž., Šojić, B., Škaljac, S., Tomašević, I., Martinović, A., Despotović, A.,& Šuput, D.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija
Association of the Chemical Engineers of Serbia - AChE., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović V, Stanišić N, Jokanović M, Kevrešan Ž, Šojić B, Škaljac S, Tomašević I, Martinović A, Despotović A, Šuput D. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija, Kevrešan, Žarko, Šojić, Branislav, Škaljac, Snežana, Tomašević, Igor, Martinović, Aleksandra, Despotović, Aleksandra, Šuput, Danijela, "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in Hemijska industrija, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija R.
AU  - Kevrešan, Žarko S.
AU  - Sojic, Branislav V.
AU  - Skaljac, Snezana B.
AU  - Tomašević, Igor B.
AU  - Martinović, Aleksandra B.
AU  - Despotović, Aleksandra R.
AU  - Suput, Danijela Z.
PY  - 2016
UR  - http://r.istocar.bg.ac.rs/handle/123456789/499
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
VL  - 70
IS  - 5
SP  - 557
EP  - 564
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija R. and Kevrešan, Žarko S. and Sojic, Branislav V. and Skaljac, Snezana B. and Tomašević, Igor B. and Martinović, Aleksandra B. and Despotović, Aleksandra R. and Suput, Danijela Z.",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
volume = "70",
number = "5",
pages = "557-564",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V., Stanišić, N., Jokanović, M. R., Kevrešan, Ž. S., Sojic, B. V., Skaljac, S. B., Tomašević, I. B., Martinović, A. B., Despotović, A. R.,& Suput, D. Z.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija
Association of Chemical Engineers of Serbia., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović V, Stanišić N, Jokanović MR, Kevrešan ŽS, Sojic BV, Skaljac SB, Tomašević IB, Martinović AB, Despotović AR, Suput DZ. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in Hemijska industrija. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko S., Sojic, Branislav V., Skaljac, Snezana B., Tomašević, Igor B., Martinović, Aleksandra B., Despotović, Aleksandra R., Suput, Danijela Z., "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in Hemijska industrija, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomašević, Igor B.
AU  - Tomović, Vladimir
AU  - Stajić, Slaviša
AU  - Jokanović, Marija R.
AU  - Stanišić, Nikola
AU  - Živković, Dušan
PY  - 2015
UR  - http://r.istocar.bg.ac.rs/handle/123456789/446
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks
VL  - 95
IS  - 9
SP  - 121
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_446
ER  - 

@article{
author = "Tomašević, Igor B. and Tomović, Vladimir and Stajić, Slaviša and Jokanović, Marija R. and Stanišić, Nikola and Živković, Dušan",
year = "2015",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks",
volume = "95",
number = "9",
pages = "121-124",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_446"
}

Tomašević, I. B., Tomović, V., Stajić, S., Jokanović, M. R., Stanišić, N.,& Živković, D.. (2015). Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 95(9), 121-124.
https://hdl.handle.net/21.15107/rcub_ristocar_446

Tomašević IB, Tomović V, Stajić S, Jokanović MR, Stanišić N, Živković D. Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks. in Fleischwirtschaft. 2015;95(9):121-124.
https://hdl.handle.net/21.15107/rcub_ristocar_446 .

Tomašević, Igor B., Tomović, Vladimir, Stajić, Slaviša, Jokanović, Marija R., Stanišić, Nikola, Živković, Dušan, "Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks" in Fleischwirtschaft, 95, no. 9 (2015):121-124,
https://hdl.handle.net/21.15107/rcub_ristocar_446 .