TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Tomašević, Igor B.
AU  - Djekic, Ilija
AU  - Ivanović, Nikola
AU  - Živković, Dušan
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/547
AB  - Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Use of linseed oil in improving the quality of chicken frankfurters
VL  - 42
IS  - 2
DO  - 10.1111/jfpp.13529
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Tomašević, Igor B. and Djekic, Ilija and Ivanović, Nikola and Živković, Dušan",
year = "2018",
abstract = "Animal fat in all-chicken frankfurters (control) was replaced with pretreated linseed oil to provide 50 and 100% of recommended daily alpha-linolenic acid intake. Linseed oil was pretreated with multifunctional corn ingredient (E25 and E50) and alginate mixture (G25 and G50). No impairments in water binding properties of the modified frankfurter matrix were observed. Significant increase in b* and h values was observed, intensively in G treatments. Significantly higher hardness was observed in E25 and chewiness in both E treatments. During storage, an increase in yellowness, hardness, cohesiveness, and chewiness was recorded in all treatments including control. Significant improvement of fatty acid profiles was recorded in all modified frankfurters. Observed differences in some parameters of technological characteristics were not confirmed in sensory evaluations. The results of sensory analysis indicate that the level of fat replacement with linseed oil and the manner of pretreatment did not lead to unacceptability. Practical applicationsFrankfurters are well-known comminuted meat products usually made from pork and beef, but despite a considerable increase in poultry meat production over the past two decades, research on all-poultry frankfurters with fat partly replaced by pretreated oil are rare. The results of this current study showed that all-chicken frankfurters with 50% of recommended daily intake of ALA had very similar characteristics to control, while increasing content of linseed oil (to 100%) potentially can impair sensory characteristics, depending of oil pretreatment, but not below the acceptability. Since data in literature are scarce in terms of all-chicken frankfurters with fat partly replaced by pretreated oil, the results of this research complement the results of the research on pork and beef frankfurters and the results of the study on the use of linseed oil in other meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Use of linseed oil in improving the quality of chicken frankfurters",
volume = "42",
number = "2",
doi = "10.1111/jfpp.13529"
}

Stajić, S., Stanišić, N., Tomašević, I. B., Djekic, I., Ivanović, N.,& Živković, D.. (2018). Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 42(2).
https://doi.org/10.1111/jfpp.13529

Stajić S, Stanišić N, Tomašević IB, Djekic I, Ivanović N, Živković D. Use of linseed oil in improving the quality of chicken frankfurters. in Journal of Food Processing and Preservation. 2018;42(2).
doi:10.1111/jfpp.13529 .

Stajić, Slaviša, Stanišić, Nikola, Tomašević, Igor B., Djekic, Ilija, Ivanović, Nikola, Živković, Dušan, "Use of linseed oil in improving the quality of chicken frankfurters" in Journal of Food Processing and Preservation, 42, no. 2 (2018),
https://doi.org/10.1111/jfpp.13529 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/523
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/587
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .