TY  - JOUR
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
T2  - 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  - 

@article{
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 .

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 .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Delić, Nikola
AU  - Stajić, Slaviša
AU  - Petričević, Maja
AU  - Lilić, Slobodan
AU  - Stamenić, Tamara
AU  - Stanojković, Aleksandar
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/899
AB  - This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).
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 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
SP  - 335
EP  - 345
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_899
ER  - 

@conference{
author = "Stanišić, Nikola and Delić, Nikola and Stajić, Slaviša and Petričević, Maja and Lilić, Slobodan and Stamenić, Tamara and Stanojković, Aleksandar",
year = "2023-10-04",
abstract = "This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages were produced from beef meat and fat: LF (low fat, with 10% added fat), MF (medium fat, with 20% added fat) and HF (high fat, with 30% added fat). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. Samples were analysed after stuffing (day 0) and on days 7, 14, 21 and 28 of production. The higher fat content of the HF group probably influenced the lowest pH value at the beginning of production (day 0) (p<0.05). The HF group also had the mildest drop in pH (p<0.05), while the MF and LF groups had a similar trend in pH decline. Fat content had a significant effect on the proximate composition of the products, best reflected at the end of the production process, where the HF group had significantly higher fat and lower moisture and protein content (p<0.05). A higher total free fatty acids (FFA) content was obtained in the LF group, showing greater lipolysis than in MF and HF groups. Interestingly, sausages with higher fat content had lower peroxide values during production (p<0.05).",
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 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION",
pages = "335-345",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_899"
}

Stanišić, N., Delić, N., Stajić, S., Petričević, M., Lilić, S., Stamenić, T.,& Stanojković, A.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"
Institut za stočarstvo, Beograd-Zemun., 335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899

Stanišić N, Delić N, Stajić S, Petričević M, Lilić S, Stamenić T, Stanojković A. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:335-345.
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

Stanišić, Nikola, Delić, Nikola, Stajić, Slaviša, Petričević, Maja, Lilić, Slobodan, Stamenić, Tamara, Stanojković, Aleksandar, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1:  PHYSICO-CHEMICAL CHANGES DURING PRODUCTION" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):335-345,
https://hdl.handle.net/21.15107/rcub_ristocar_899 .

TY  - CONF
AU  - Stanojković, Aleksandar
AU  - Stanišić, Nikola
AU  - Delić, Nikola
AU  - Bošnjak, Ivan
AU  - Mandić, Violeta
AU  - Stanojković-Sebić, Aleksandra
AU  - Nišavić, Jakov
PY  - 2023-10-04
UR  - http://r.istocar.bg.ac.rs/handle/123456789/896
AB  - Streptococcus suis infection is one of the major health problems in the
swine industry worldwide. During the last decade, the number of reported human
cases due to S. suis has dramatically increased, and while most sporadic human
cases of infection appear to be due to close occupational contact with pigs/pork
products. S. suis infection is considered to be multifactorial, with transition from
subclinical to clinical that depends on many factors. These factors can be divided in
two groups, host-based and external factors. Pathogenesis of S. suis infection can
be divided into 4 phases: adherence to and colonisation of mucosal and epithelial
surfaces, invasion into deeper tissues and entering the bloodstream, crossing bloodbrain
barrier and inflammation. S. suis virulence-associated factors are divided into
the following 4 groups: surface/secreted elements, enzymes (such as including
proteases), transcription factors and regulatory systems and other factors (such as
transporting and secreting systems). Therefore significant research support is needed
to obtain a vaccine as a valuable and universal protection against disease caused by S.
suis strains and thus national and international support will be crucial for the aim many
researchers hope for.
PB  - Institute for Animal Husbandry, Belgrade - Zemun
T1  - STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER
SP  - 251
EP  - 266
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_896
ER  - 

@conference{
author = "Stanojković, Aleksandar and Stanišić, Nikola and Delić, Nikola and Bošnjak, Ivan and Mandić, Violeta and Stanojković-Sebić, Aleksandra and Nišavić, Jakov",
year = "2023-10-04",
abstract = "Streptococcus suis infection is one of the major health problems in the
swine industry worldwide. During the last decade, the number of reported human
cases due to S. suis has dramatically increased, and while most sporadic human
cases of infection appear to be due to close occupational contact with pigs/pork
products. S. suis infection is considered to be multifactorial, with transition from
subclinical to clinical that depends on many factors. These factors can be divided in
two groups, host-based and external factors. Pathogenesis of S. suis infection can
be divided into 4 phases: adherence to and colonisation of mucosal and epithelial
surfaces, invasion into deeper tissues and entering the bloodstream, crossing bloodbrain
barrier and inflammation. S. suis virulence-associated factors are divided into
the following 4 groups: surface/secreted elements, enzymes (such as including
proteases), transcription factors and regulatory systems and other factors (such as
transporting and secreting systems). Therefore significant research support is needed
to obtain a vaccine as a valuable and universal protection against disease caused by S.
suis strains and thus national and international support will be crucial for the aim many
researchers hope for.",
publisher = "Institute for Animal Husbandry, Belgrade - Zemun",
title = "STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER",
pages = "251-266",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_896"
}

Stanojković, A., Stanišić, N., Delić, N., Bošnjak, I., Mandić, V., Stanojković-Sebić, A.,& Nišavić, J.. (2023-10-04). STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER. 
Institute for Animal Husbandry, Belgrade - Zemun., 251-266.
https://hdl.handle.net/21.15107/rcub_ristocar_896

Stanojković A, Stanišić N, Delić N, Bošnjak I, Mandić V, Stanojković-Sebić A, Nišavić J. STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER. 2023;:251-266.
https://hdl.handle.net/21.15107/rcub_ristocar_896 .

Stanojković, Aleksandar, Stanišić, Nikola, Delić, Nikola, Bošnjak, Ivan, Mandić, Violeta, Stanojković-Sebić, Aleksandra, Nišavić, Jakov, "STREPTOCOCCUS SUIS, TWO-FACED GAME CHANGER" (2023-10-04):251-266,
https://hdl.handle.net/21.15107/rcub_ristocar_896 .

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 .

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 .

TY  - PAT
AU  - Wang, Wenju
AU  - Wilbrink, Maarten Hotse
AU  - Stanišić, Nikola
AU  - Spelbrink, Robin Eric Jacobus
AU  - Chen, Zhenghong
PY  - 2023-06-29
UR  - http://r.istocar.bg.ac.rs/handle/123456789/871
AB  - The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Pumpkin seed protein - WO2023121464A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_871
ER  - 

@misc{
author = "Wang, Wenju and Wilbrink, Maarten Hotse and Stanišić, Nikola and Spelbrink, Robin Eric Jacobus and Chen, Zhenghong",
year = "2023-06-29",
abstract = "The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Pumpkin seed protein - WO2023121464A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_871"
}

Wang, W., Wilbrink, M. H., Stanišić, N., Spelbrink, R. E. J.,& Chen, Z.. (2023-06-29). Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization..
https://hdl.handle.net/21.15107/rcub_ristocar_871

Wang W, Wilbrink MH, Stanišić N, Spelbrink REJ, Chen Z. Pumpkin seed protein - WO2023121464A1. in World Intellectual Property Organization - International Bureau. 2023;.
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

Wang, Wenju, Wilbrink, Maarten Hotse, Stanišić, Nikola, Spelbrink, Robin Eric Jacobus, Chen, Zhenghong, "Pumpkin seed protein - WO2023121464A1" in World Intellectual Property Organization - International Bureau (2023-06-29),
https://hdl.handle.net/21.15107/rcub_ristocar_871 .

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 . .

TY  - JOUR
AU  - Stanišić, Nikola
AU  - Škrbić, Zdenka
AU  - Petričević, Veselin
AU  - Milenković, Danijel
AU  - Petričević, Maja
AU  - Gogić, Marija
AU  - Lukić, Miloš
PY  - 2023-03-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/862
AB  - The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.
PB  - MDPI
T2  - Agriculture
T1  - The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion
VL  - 13
IS  - 4
SP  - 799
DO  - 10.3390/agriculture13040799
ER  - 

@article{
author = "Stanišić, Nikola and Škrbić, Zdenka and Petričević, Veselin and Milenković, Danijel and Petričević, Maja and Gogić, Marija and Lukić, Miloš",
year = "2023-03-30",
abstract = "The objective of the present trial was to evaluate the effects of nettle leaves (Urtica dioica) supplementation, broiler gender and muscle portion on meat fatty acid and mineral profiles. Prior to the trial, a total of 600 one-day-old Cobb 500 broiler chickens of both genders, equally, were randomly divided into three groups: a basal diet (control group) and a basal diet supplemented in the last two weeks of fattening with fresh nettle leaves (30 g/kg diet) or with oven dry nettle leaves (5 g/kg diet). After reaching 42 days of age, twenty birds per diet group were randomly selected (four birds per box, both genders equally) and slaughtered, and breasts and drumsticks were collected for analysis. The dry nettle supplementation increased the MUFA and lowered the PUFA, n-6 and n-6/n-3 ratio, mainly in female broilers (p < 0.05). Drumsticks had higher MUFA and PUFA and lower SFA and n-6/n-3 ratio compared to breast meat (p < 0.05). The addition of nettle to broiler diet increased Fe, Zn and Se and decreased Ca levels, mainly in drumsticks (p < 0.05). Furthermore, drumstick meat had more elements with proven health benefits, such as Fe, Zn, Ca and Mn, than breast meat. This study suggests that feeding Cobb 500 broilers with the addition of nettle leaves can significantly change meat fatty acid and mineral composition, but this effect differed between gender and portion.",
publisher = "MDPI",
journal = "Agriculture",
title = "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion",
volume = "13",
number = "4",
pages = "799",
doi = "10.3390/agriculture13040799"
}

Stanišić, N., Škrbić, Z., Petričević, V., Milenković, D., Petričević, M., Gogić, M.,& Lukić, M.. (2023-03-30). The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture
MDPI., 13(4), 799.
https://doi.org/10.3390/agriculture13040799

Stanišić N, Škrbić Z, Petričević V, Milenković D, Petričević M, Gogić M, Lukić M. The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion. in Agriculture. 2023;13(4):799.
doi:10.3390/agriculture13040799 .

Stanišić, Nikola, Škrbić, Zdenka, Petričević, Veselin, Milenković, Danijel, Petričević, Maja, Gogić, Marija, Lukić, Miloš, "The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (Urtica dioica) Dietary Supplementation, Broiler Gender and Muscle Portion" in Agriculture, 13, no. 4 (2023-03-30):799,
https://doi.org/10.3390/agriculture13040799 . .

TY  - CONF
AU  - Krnjaja, Vesna
AU  - Stanković, Slavica
AU  - Obradović, Ana
AU  - Mandić, Violeta
AU  - Petrović, Tanja
AU  - Stanišić, Nikola
AU  - Delić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/904
AB  - Maize is a staple food worldwide, used in human nutrition and as the main component of livestock 
feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins 
and has the highest polysaccharide starch content (more than 70%). Maize grains are a suitable substrate for 
fungal infection and are frequently contaminated by the species from the Aspergillus and Fusarium
genera. These fungi produce toxic secondary metabolites named mycotoxins. Aflatoxins (AFs) and type-B 
fumonisins (FBs) are the most detected mycotoxins in maize grains. Maize intoxication with AFs and FBs 
can lead to human and animal health disorders, causing acute and chronic mycotoxicosis. Aflatoxins 
produced by Aspergillus spp. have immunosuppressive, carcinogenic, and hepatotoxic properties and induce 
growth impairments. Fumonisins produced primarily by Fusarium spp. have neurotoxic, nephrotoxic, and 
hepatotoxic effects in animals and are classified as potentially carcinogenic in humans. The co-occurrence of 
AFs and FBs in maize has synergistic toxicological effects and poses a greater risk to human and animal 
health. The natural occurrence AFs and FBs in 65 maize grain samples collected during harvest in 2018 (13 
samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) was evaluated 
using the enzyme-linked immune sorbent assay (ELISA). The average levels of AFs and FBs in mycotoxin positive samples were 3.02 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. The co-occurrence of 
AFs and FBs was detected in 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 22.22% 
(2022) of maize samples. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in 
unprocessed maize, prescribed by regulations of the European Union and Serbia, were exceeded for AFs in 
14.29% (2021) and 5.56% (2022) of tested maize samples and for FBs in 7.69% (2018), 66.67% (2020), 
28.57% (2021) and 41.67% (2022) tested maize samples. These results indicate the need for continuous 
monitoring of the health status of harvested maize grains and risk assessment of the potential presence of 
mycotoxins in the food chain to avoid adverse effects on human and animal health.
PB  - Institute for Animal Husbandry, Belgrade-Zemun, Serbia
C3  - Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.
T1  - Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia
SP  - 79
EP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_904
ER  - 

@conference{
author = "Krnjaja, Vesna and Stanković, Slavica and Obradović, Ana and Mandić, Violeta and Petrović, Tanja and Stanišić, Nikola and Delić, Nikola",
year = "2023",
abstract = "Maize is a staple food worldwide, used in human nutrition and as the main component of livestock 
feed. It contains nutrients such as carbohydrates (sugars and starch), proteins, fibres, minerals and vitamins 
and has the highest polysaccharide starch content (more than 70%). Maize grains are a suitable substrate for 
fungal infection and are frequently contaminated by the species from the Aspergillus and Fusarium
genera. These fungi produce toxic secondary metabolites named mycotoxins. Aflatoxins (AFs) and type-B 
fumonisins (FBs) are the most detected mycotoxins in maize grains. Maize intoxication with AFs and FBs 
can lead to human and animal health disorders, causing acute and chronic mycotoxicosis. Aflatoxins 
produced by Aspergillus spp. have immunosuppressive, carcinogenic, and hepatotoxic properties and induce 
growth impairments. Fumonisins produced primarily by Fusarium spp. have neurotoxic, nephrotoxic, and 
hepatotoxic effects in animals and are classified as potentially carcinogenic in humans. The co-occurrence of 
AFs and FBs in maize has synergistic toxicological effects and poses a greater risk to human and animal 
health. The natural occurrence AFs and FBs in 65 maize grain samples collected during harvest in 2018 (13 
samples), 2019 (11 samples), 2020 (9 samples), 2021 (14 samples) and 2022 (18 samples) was evaluated 
using the enzyme-linked immune sorbent assay (ELISA). The average levels of AFs and FBs in mycotoxin positive samples were 3.02 and 2910 µg kg–1 (2018), 5.28 and 2710 µg kg–1 (2019), 2.35 and 10980 µg kg–1
(2020), 6.81 and 4950 µg kg–1 (2021) and 5.32 and 20310 µg kg–1 (2022), respectively. The co-occurrence of 
AFs and FBs was detected in 23.08% (2018), 18.18% (2019), 22.22% (2020), 64.29% (2021) and 22.22% 
(2022) of maize samples. The maximum limits of 10 µg kg–1 for AFs in maize and 4000 µg kg–1 for FBs in 
unprocessed maize, prescribed by regulations of the European Union and Serbia, were exceeded for AFs in 
14.29% (2021) and 5.56% (2022) of tested maize samples and for FBs in 7.69% (2018), 66.67% (2020), 
28.57% (2021) and 41.67% (2022) tested maize samples. These results indicate the need for continuous 
monitoring of the health status of harvested maize grains and risk assessment of the potential presence of 
mycotoxins in the food chain to avoid adverse effects on human and animal health.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun, Serbia",
journal = "Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.",
title = "Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia",
pages = "79-79",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_904"
}

Krnjaja, V., Stanković, S., Obradović, A., Mandić, V., Petrović, T., Stanišić, N.,& Delić, N.. (2023). Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia. in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.
Institute for Animal Husbandry, Belgrade-Zemun, Serbia., 79-79.
https://hdl.handle.net/21.15107/rcub_ristocar_904

Krnjaja V, Stanković S, Obradović A, Mandić V, Petrović T, Stanišić N, Delić N. Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia. in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia.. 2023;:79-79.
https://hdl.handle.net/21.15107/rcub_ristocar_904 .

Krnjaja, Vesna, Stanković, Slavica, Obradović, Ana, Mandić, Violeta, Petrović, Tanja, Stanišić, Nikola, Delić, Nikola, "Aflatoxin and fumonisin contamination of maize grains harvested during 2018–2022 in Serbia" in Book of Abstracts of the 14th International Symposium „Modern Trends in Livestock Production“, 4 – 6 October 2023, Belgrade, Serbia. (2023):79-79,
https://hdl.handle.net/21.15107/rcub_ristocar_904 .

TY  - JOUR
AU  - Maksimović, Nevena
AU  - Cekić, Bogdan
AU  - Ćosić, Ivan
AU  - Ružić-Muslić, Dragana
AU  - Caro Petrović, Violeta
AU  - Stojiljković, Nenad
AU  - Stanišić, Nikola
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/867
AB  - This study investigated the possibility of using morphometric measurements to differentiate the autochthonous Serbian White goat breed from Saanen and Balkan goats, which were used as sire and dam breeds in its creation. For this purpose, a multivariate discriminant analysis was used. A total of 11 morphometric traits were measured in 98 does of 3 breeds: Saanen (n = 28), Balkan (n = 28), and Serbian White (n = 42), aged 2 to 7 years, in 4 different locations. Univariate analysis of variance revealed a significant difference in body measurements of all three breeds, with Saanen goat being the largest in format and Balkan the smallest. Discriminant analysis extracted six out of eleven tested morphometric traits with the strongest discriminatory power: heart girth, head length, chest depth, head width, pelvic width, and body length. Mahalanobis distances were significant between all three genetic groups. The discriminant function correctly classified 95.24% of the Domestic White goats investigated to their source group. The classification accuracy of the function was cross-validated and indicated an overall success rate of 91.84%. The results of this research showed that there was a clear separation between Serbian White, Saanen, and Balkan goats. The present findings could help a more rapid field assessment of Serbian White goats.
PB  - MDPI
T2  - Animals
T1  - Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats
VL  - 13
IS  - 12
SP  - 1952
DO  - 10.3390/ani13121952
ER  - 

@article{
author = "Maksimović, Nevena and Cekić, Bogdan and Ćosić, Ivan and Ružić-Muslić, Dragana and Caro Petrović, Violeta and Stojiljković, Nenad and Stanišić, Nikola",
year = "2023",
abstract = "This study investigated the possibility of using morphometric measurements to differentiate the autochthonous Serbian White goat breed from Saanen and Balkan goats, which were used as sire and dam breeds in its creation. For this purpose, a multivariate discriminant analysis was used. A total of 11 morphometric traits were measured in 98 does of 3 breeds: Saanen (n = 28), Balkan (n = 28), and Serbian White (n = 42), aged 2 to 7 years, in 4 different locations. Univariate analysis of variance revealed a significant difference in body measurements of all three breeds, with Saanen goat being the largest in format and Balkan the smallest. Discriminant analysis extracted six out of eleven tested morphometric traits with the strongest discriminatory power: heart girth, head length, chest depth, head width, pelvic width, and body length. Mahalanobis distances were significant between all three genetic groups. The discriminant function correctly classified 95.24% of the Domestic White goats investigated to their source group. The classification accuracy of the function was cross-validated and indicated an overall success rate of 91.84%. The results of this research showed that there was a clear separation between Serbian White, Saanen, and Balkan goats. The present findings could help a more rapid field assessment of Serbian White goats.",
publisher = "MDPI",
journal = "Animals",
title = "Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats",
volume = "13",
number = "12",
pages = "1952",
doi = "10.3390/ani13121952"
}

Maksimović, N., Cekić, B., Ćosić, I., Ružić-Muslić, D., Caro Petrović, V., Stojiljković, N.,& Stanišić, N.. (2023). Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats. in Animals
MDPI., 13(12), 1952.
https://doi.org/10.3390/ani13121952

Maksimović N, Cekić B, Ćosić I, Ružić-Muslić D, Caro Petrović V, Stojiljković N, Stanišić N. Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats. in Animals. 2023;13(12):1952.
doi:10.3390/ani13121952 .

Maksimović, Nevena, Cekić, Bogdan, Ćosić, Ivan, Ružić-Muslić, Dragana, Caro Petrović, Violeta, Stojiljković, Nenad, Stanišić, Nikola, "Discriminant Analysis Approach in Morphometric Differentiation and Characterization of Serbian Autochthonous Goats" in Animals, 13, no. 12 (2023):1952,
https://doi.org/10.3390/ani13121952 . .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Maksimović, Nevena
AU  - Cekić, Bogdan
AU  - Ružić-Muslić, Dragana
AU  - Ćosić, Ivan
AU  - Lečić, Nemanja
AU  - Petričević, Maja
PY  - 2023
UR  - http://r.istocar.bg.ac.rs/handle/123456789/868
AB  - Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed.
C3  - Proceedings of the 1st International symposium on biotechnology
T1  - Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight
SP  - 331
EP  - 340
DO  - 10.46793/SBT28.331S
ER  - 

@conference{
author = "Stanišić, Nikola and Maksimović, Nevena and Cekić, Bogdan and Ružić-Muslić, Dragana and Ćosić, Ivan and Lečić, Nemanja and Petričević, Maja",
year = "2023",
abstract = "Meat colour was evaluated in 36 goat kids of both genders equally from three breeds: Alpine, Balkan and Serbian white breed. Animals were slaughtered at 18 kg of body weight and three muscles were analysed for colour characteristics and pH value: m. longissimus lumborum, m. psoas major (tenderloin) and m. semimembranosus. pH values differ significantly only for m. longissimus lumborum muscle, whereas Balkan kids had a significantly higher pH value than Alpine and Serbian white (p<0.001). The goat breed significantly affected meat CIEL*a*b* values for all muscles analysed. Lightness (L*) was generally the highest for Balkan and lowest for the Alpine breed. The differences in redness (a*) and Chroma values (C*) were not significant, while the yellowness only differed for m. longissimus lumborum muscle, whereas Serbian white kids had higher b* values compared to Alpine kids. As a colour saturation characteristic, the hue angle was higher in meat from indigenous breeds (Balkan and Serbian white) than in the Alpine breed.",
journal = "Proceedings of the 1st International symposium on biotechnology",
title = "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight",
pages = "331-340",
doi = "10.46793/SBT28.331S"
}

Stanišić, N., Maksimović, N., Cekić, B., Ružić-Muslić, D., Ćosić, I., Lečić, N.,& Petričević, M.. (2023). Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology, 331-340.
https://doi.org/10.46793/SBT28.331S

Stanišić N, Maksimović N, Cekić B, Ružić-Muslić D, Ćosić I, Lečić N, Petričević M. Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight. in Proceedings of the 1st International symposium on biotechnology. 2023;:331-340.
doi:10.46793/SBT28.331S .

Stanišić, Nikola, Maksimović, Nevena, Cekić, Bogdan, Ružić-Muslić, Dragana, Ćosić, Ivan, Lečić, Nemanja, Petričević, Maja, "Meat colour differences between Alpine, Balkan and Serbian white goat breeds slaughtered at 18 kg of body weight" in Proceedings of the 1st International symposium on biotechnology (2023):331-340,
https://doi.org/10.46793/SBT28.331S . .

TY  - JOUR
AU  - Petričević, Maja
AU  - Stamenić, Tamara
AU  - Stanišić, Nikola
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Mandić, Violeta
AU  - Stajić, Slaviša
PY  - 2022-12-30
UR  - http://r.istocar.bg.ac.rs/handle/123456789/838
AB  - Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).
PB  - Faculty of Agriculture and Food Sciences University of Sarajevo
T2  - Works of Faculty of Agriculture and Food Sciences
T1  - Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance
VL  - LXVII
IS  - 72/2
SP  - 157
EP  - 169
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_838
ER  - 

@article{
author = "Petričević, Maja and Stamenić, Tamara and Stanišić, Nikola and Petričević, Veselin and Gogić, Marija and Mandić, Violeta and Stajić, Slaviša",
year = "2022-12-30",
abstract = "Cooked sausages (frankfurters) are one of the most popular meat products in Serbia and the world. However, high contents of saturated fatty acids and sodium, along with the lack of complex carbohydrates, such as dietary fibers, contribute to the unfavorable health perception of these products. In today's market, a wide variety of additives and substitutes are being used as a replacement for animal fat and sodium in meat products that have little to no impact on processing loss and/or the sensory quality of the final product. Research in this field usually goes toward partial or complete fat replacement with different hydrocolloids or vegetable oils, while KCl is generally recommended for partial replacement of NaCl. However, there is limited data regarding frankfurters that have reduced contents of fats and sodium, along with reduced caloric value with additional prebiotics function. The results of this paper suggest that half of the pork backfat and a third of the NaCl could be replaced in chicken frankfurters with inulin gel and potassium salt to improve their nutritive characteristics and to obtain a product that would have characteristics of functional food. The experimental formulation (INK+) analysis showed characteristical traits for this group of meat products in terms of technological quality and chemical composition and received high sensory evaluation scores for taste, odor, texture, and juiciness. The improved chicken frankfurter group has also shown exceptional nutritional value, considering that it contains a significantly reduced fat content (the main contributor to the caloric value of the final product) and prebiotic function (originating from inulin).",
publisher = "Faculty of Agriculture and Food Sciences University of Sarajevo",
journal = "Works of Faculty of Agriculture and Food Sciences",
title = "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance",
volume = "LXVII",
number = "72/2",
pages = "157-169",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_838"
}

Petričević, M., Stamenić, T., Stanišić, N., Petričević, V., Gogić, M., Mandić, V.,& Stajić, S.. (2022-12-30). Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences
Faculty of Agriculture and Food Sciences University of Sarajevo., LXVII(72/2), 157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838

Petričević M, Stamenić T, Stanišić N, Petričević V, Gogić M, Mandić V, Stajić S. Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance. in Works of Faculty of Agriculture and Food Sciences. 2022;LXVII(72/2):157-169.
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

Petričević, Maja, Stamenić, Tamara, Stanišić, Nikola, Petričević, Veselin, Gogić, Marija, Mandić, Violeta, Stajić, Slaviša, "Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium - technological properties and consumer acceptance" in Works of Faculty of Agriculture and Food Sciences, LXVII, no. 72/2 (2022-12-30):157-169,
https://hdl.handle.net/21.15107/rcub_ristocar_838 .

TY  - PAT
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
AU  - Thurkow, Roelfina Willemina Antonia
AU  - Bergsma, Jacob
PY  - 2022-12-01
UR  - http://r.istocar.bg.ac.rs/handle/123456789/866
AB  - Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau
T1  - Amylopectin starchfor binding of meat products - WO 2022/250540 A1
SP  - 1
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_866
ER  - 

@misc{
author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bergsma, Jacob",
year = "2022-12-01",
abstract = "Starches are widely used in the meat industry for reasons of water binding, improvement of texture and slicebility. Starch and modified starch are used as such or as a blend, often in combination with other hydrocolloids and/or proteins. with the currently known starch types, however, a combination of high water binding and holding, as well as improved firmness cannot be achieved. For example, native potato starch provides reasonable firmness and water holding, whereas corn starch provides high firmness but poor water binding and water holding. A regular amylopectin potato starch can provide very high water holding bud does not provide firmness. The present invention provides a starch which is usable in a pasteurized meat product to provide both high water holding and high firmness.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau",
title = "Amylopectin starchfor binding of meat products - WO 2022/250540 A1",
pages = "1-39",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_866"
}

Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bergsma, J.. (2022-12-01). Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau
World Intellectual Property Organization., 1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866

Stanišić N, Chen Z, Thurkow RWA, Bergsma J. Amylopectin starchfor binding of meat products - WO 2022/250540 A1. in World Intellectual Property Organization - International Bureau. 2022;:1-39.
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bergsma, Jacob, "Amylopectin starchfor binding of meat products - WO 2022/250540 A1" in World Intellectual Property Organization - International Bureau (2022-12-01):1-39,
https://hdl.handle.net/21.15107/rcub_ristocar_866 .

TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Šobajić, Slađana
AU  - Stanišić, Nikola
AU  - Cekić, Bogdan
AU  - Petričević, Veselin
AU  - Delić, Nikola
PY  - 2022-12
UR  - http://r.istocar.bg.ac.rs/handle/123456789/841
AB  - In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
VL  - 38
IS  - 2
SP  - 171
EP  - 187
DO  - 10.2298/BAH2202171S
ER  - 

@article{
author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stanišić, Nikola and Cekić, Bogdan and Petričević, Veselin and Delić, Nikola",
year = "2022-12",
abstract = "In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef",
volume = "38",
number = "2",
pages = "171-187",
doi = "10.2298/BAH2202171S"
}

Stamenić, T., Petričević, M., Šobajić, S., Stanišić, N., Cekić, B., Petričević, V.,& Delić, N.. (2022-12). Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 171-187.
https://doi.org/10.2298/BAH2202171S

Stamenić T, Petričević M, Šobajić S, Stanišić N, Cekić B, Petričević V, Delić N. Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry. 2022;38(2):171-187.
doi:10.2298/BAH2202171S .

Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stanišić, Nikola, Cekić, Bogdan, Petričević, Veselin, Delić, Nikola, "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12):171-187,
https://doi.org/10.2298/BAH2202171S . .

TY  - GEN
AU  - Petričević, Maja
AU  - Stanišić, Nikola
AU  - Samolovac, Ljiljana
AU  - Nikšić, Dragan
AU  - Petričević, Veselin
AU  - Gogić, Marija
AU  - Stamenić, Tamara
PY  - 2022-11-23
UR  - http://r.istocar.bg.ac.rs/handle/123456789/839
AB  - Fino usitnjene barene kobasice jedan su od najpopularnijih proizvoda od mesa, kako u Srbiji tako i u svetu. Danas na tržištu postoje različiti aditivi i dodaci koji se koriste kao zamena životinjskih masti i natrijuma u proizvodima od mesa, a koji nemaju veliki uticaj na gubitak mase tokom proizvodnje i/ili na promene senzornog kvaliteta finalnog proizvoda. Većina istraživanja u ovoj oblasti ide u pravcu delimične ili potpune zamene masti različitim hidrokoloidima ili biljnim uljima, dok se za delimičnu zamenu NaCl uglavnom preporučuje KCl. Međutim, postoji malo proizvoda na tržištu, iz grupe fino usitnjenih barenih kobasica, kod kojih je zamenjena mast i natrijum, a koji imaju i smanjenu kalorijsku vrednost uz dodatne prebiotike. 
Rezultati ovog tehničkog rešenja sugerišu da bi se 1/2 svinjskog masnog tkiva i 1/3 NaCl u viršlama proizvedenih od pilećeg mesa, mogla zameniti dodatkom suspenzije inulina i kalijumove soli, kako bi se poboljšale njihove nutritivne karakteristike i dobio proizvod sa karakteristikama funkcionalne hrane. Ovaj nov proizvod takođe ima i posebnu nutritivnu vrednost, s obzirom da sadrži značajno smanjen sadržaj masti, kao glavnog izvora kalorija, uz dodatak prebiotskih vlakana (inulina).
T1  - Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_839
ER  - 

@misc{
author = "Petričević, Maja and Stanišić, Nikola and Samolovac, Ljiljana and Nikšić, Dragan and Petričević, Veselin and Gogić, Marija and Stamenić, Tamara",
year = "2022-11-23",
abstract = "Fino usitnjene barene kobasice jedan su od najpopularnijih proizvoda od mesa, kako u Srbiji tako i u svetu. Danas na tržištu postoje različiti aditivi i dodaci koji se koriste kao zamena životinjskih masti i natrijuma u proizvodima od mesa, a koji nemaju veliki uticaj na gubitak mase tokom proizvodnje i/ili na promene senzornog kvaliteta finalnog proizvoda. Većina istraživanja u ovoj oblasti ide u pravcu delimične ili potpune zamene masti različitim hidrokoloidima ili biljnim uljima, dok se za delimičnu zamenu NaCl uglavnom preporučuje KCl. Međutim, postoji malo proizvoda na tržištu, iz grupe fino usitnjenih barenih kobasica, kod kojih je zamenjena mast i natrijum, a koji imaju i smanjenu kalorijsku vrednost uz dodatne prebiotike. 
Rezultati ovog tehničkog rešenja sugerišu da bi se 1/2 svinjskog masnog tkiva i 1/3 NaCl u viršlama proizvedenih od pilećeg mesa, mogla zameniti dodatkom suspenzije inulina i kalijumove soli, kako bi se poboljšale njihove nutritivne karakteristike i dobio proizvod sa karakteristikama funkcionalne hrane. Ovaj nov proizvod takođe ima i posebnu nutritivnu vrednost, s obzirom da sadrži značajno smanjen sadržaj masti, kao glavnog izvora kalorija, uz dodatak prebiotskih vlakana (inulina).",
title = "Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_839"
}

Petričević, M., Stanišić, N., Samolovac, L., Nikšić, D., Petričević, V., Gogić, M.,& Stamenić, T.. (2022-11-23). Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod. .
https://hdl.handle.net/21.15107/rcub_ristocar_839

Petričević M, Stanišić N, Samolovac L, Nikšić D, Petričević V, Gogić M, Stamenić T. Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_839 .

Petričević, Maja, Stanišić, Nikola, Samolovac, Ljiljana, Nikšić, Dragan, Petričević, Veselin, Gogić, Marija, Stamenić, Tamara, "Multifunkcionalne fino usitnjene barene kobasice od pilećeg mesa – Nov proizvod" (2022-11-23),
https://hdl.handle.net/21.15107/rcub_ristocar_839 .

TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Stajić, Slaviša
AU  - Miletić, Nemanja
AU  - Stanišić, Nikola
PY  - 2022-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/806
AB  - Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.
T2  - Applied Sciences
T1  - Healthier Meat Products are Fashionable - Consumers Love Fashion
VL  - 12(19):10129
SP  - 2
EP  - 26
DO  - 10.3390/app121910129
ER  - 

@article{
author = "Kurćubić, Vladimir and Stajić, Slaviša and Miletić, Nemanja and Stanišić, Nikola",
year = "2022-10",
abstract = "Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, additive-free, and high-quality products with extended shelf-life, which might be considered as healthier, even functional food. These facts push manufacturers and researchers in pursuit of modern technologies and supplements to meet these high demands. Since a high daily intake of sodium and fat might cause severe health issues, reducing these ingredients in meat products is the first task towards healthier food. Sodium can be reduced by ultrasound, high-pressure processing, pulsed electric field, and replacement of NaCl with KCl, calcium gluconate, calcium glycerophosphate, calcium lactate, and monosodium glutamate. The reduction of the fat content can be achieved through a decrease in the amount of fatty tissue in the inital mixture and/or replacement with non-lipid components, or by partial fatty tissue replacement with oils rich in polyunsaturated fatty acids. Utilization of plant proteins (soy, wheat gluten, pea, chickpea, lentil, potato, barley, oat, rice, etc.), mycoproteins or micro-algae proteins, plant fats (palm and coconut fat, canola, sunflower, soy and corn oil, etc.), and polysaccharides (starches, fibers), accompanied by a meat-like fibrous structure, resulted in delicious “meat” products, which are considered a healthier alternative to real meat. Growing interest in the replacement of potentially adverse synthetic meat additives favors the use of plant (herb, fruit and vegetable) extracts, as an endless source of bioactive substances with strong antioxidant and antimicrobial activities. These extracts can be used either in raw meat or meat products, as well as in the fodder. Reformulation strategies strengthen and ensure the willingness of consumers to pay a higher price for their own demands regarding the naturalness of synthetic, clean-labeled, additive-free meat products. After a gradual alignment with strategic national/international recommendations and legal/sub-legal frameworks, the added value of such meat products opens wide the door to new segments/entire markets.",
journal = "Applied Sciences",
title = "Healthier Meat Products are Fashionable - Consumers Love Fashion",
volume = "12(19):10129",
pages = "2-26",
doi = "10.3390/app121910129"
}

Kurćubić, V., Stajić, S., Miletić, N.,& Stanišić, N.. (2022-10). Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences, 12(19):10129, 2-26.
https://doi.org/10.3390/app121910129

Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products are Fashionable - Consumers Love Fashion. in Applied Sciences. 2022;12(19):10129:2-26.
doi:10.3390/app121910129 .

Kurćubić, Vladimir, Stajić, Slaviša, Miletić, Nemanja, Stanišić, Nikola, "Healthier Meat Products are Fashionable - Consumers Love Fashion" in Applied Sciences, 12(19):10129 (2022-10):2-26,
https://doi.org/10.3390/app121910129 . .

TY  - PAT
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
AU  - Thurkow, Roelfina Willemina Antonia
AU  - Bhaskaran, Vani
PY  - 2022-09-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/942
AB  - The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
PB  - World Intellectual Property Organization
T2  - World Intellectual Property Organization - International Bureau/WO 2022/186691 A1
T1  - Patatin-emulsified binder
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_942
ER  - 

@misc{
author = "Stanišić, Nikola and Chen, Zhenghong and Thurkow, Roelfina Willemina Antonia and Bhaskaran, Vani",
year = "2022-09-09",
abstract = "The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.",
publisher = "World Intellectual Property Organization",
journal = "World Intellectual Property Organization - International Bureau/WO 2022/186691 A1",
title = "Patatin-emulsified binder",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_942"
}

Stanišić, N., Chen, Z., Thurkow, R. W. A.,& Bhaskaran, V.. (2022-09-09). Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1
World Intellectual Property Organization..
https://hdl.handle.net/21.15107/rcub_ristocar_942

Stanišić N, Chen Z, Thurkow RWA, Bhaskaran V. Patatin-emulsified binder. in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_942 .

Stanišić, Nikola, Chen, Zhenghong, Thurkow, Roelfina Willemina Antonia, Bhaskaran, Vani, "Patatin-emulsified binder" in World Intellectual Property Organization - International Bureau/WO 2022/186691 A1 (2022-09-09),
https://hdl.handle.net/21.15107/rcub_ristocar_942 .

TY  - BOOK
AU  - Josipović, Slavko
AU  - Stanišić, Nikola
PY  - 2022-06-06
UR  - http://r.istocar.bg.ac.rs/handle/123456789/787
T1  - Dobijanje, sastav i prerada mesa
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_787
ER  - 

@book{
author = "Josipović, Slavko and Stanišić, Nikola",
year = "2022-06-06",
title = "Dobijanje, sastav i prerada mesa",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_787"
}

Josipović, S.,& Stanišić, N.. (2022-06-06). Dobijanje, sastav i prerada mesa. .
https://hdl.handle.net/21.15107/rcub_ristocar_787

Josipović S, Stanišić N. Dobijanje, sastav i prerada mesa. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_787 .

Josipović, Slavko, Stanišić, Nikola, "Dobijanje, sastav i prerada mesa" (2022-06-06),
https://hdl.handle.net/21.15107/rcub_ristocar_787 .

TY  - PAT
AU  - Spelbrink, Robin Eric Jacobus
AU  - Seegers, Christina Lamberta Catharina
AU  - Stanišić, Nikola
AU  - Chen, Zhenghong
PY  - 2022-02-02
UR  - http://r.istocar.bg.ac.rs/handle/123456789/865
AB  - The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time
PB  - European Patent Office
T2  - European Patent Office - Bulletin 2022/05
T1  - PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_865
ER  - 

@misc{
author = "Spelbrink, Robin Eric Jacobus and Seegers, Christina Lamberta Catharina and Stanišić, Nikola and Chen, Zhenghong",
year = "2022-02-02",
abstract = "The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises
a) providing a mixture comprising water, a denatured pro- tein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time",
publisher = "European Patent Office",
journal = "European Patent Office - Bulletin 2022/05",
title = "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_865"
}

Spelbrink, R. E. J., Seegers, C. L. C., Stanišić, N.,& Chen, Z.. (2022-02-02). PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05
European Patent Office..
https://hdl.handle.net/21.15107/rcub_ristocar_865

Spelbrink REJ, Seegers CLC, Stanišić N, Chen Z. PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1. in European Patent Office - Bulletin 2022/05. 2022;.
https://hdl.handle.net/21.15107/rcub_ristocar_865 .

Spelbrink, Robin Eric Jacobus, Seegers, Christina Lamberta Catharina, Stanišić, Nikola, Chen, Zhenghong, "PATATIN AS BINDER IN MEAT SUBSTITUTES - EP 3 944 769 A1" in European Patent Office - Bulletin 2022/05 (2022-02-02),
https://hdl.handle.net/21.15107/rcub_ristocar_865 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
PY  - 2022
UR  - http://r.istocar.bg.ac.rs/handle/123456789/807
AB  - The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.
PB  - VÚP Food Research Institute NAFC
T2  - Journal of Food and Nutrition Research
T1  - Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
VL  - 61
SP  - 277
EP  - 285
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_807
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Tomović, Vladimir and Stanišić, Nikola",
year = "2022",
abstract = "The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.",
publisher = "VÚP Food Research Institute NAFC",
journal = "Journal of Food and Nutrition Research",
title = "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride",
volume = "61",
pages = "277-285",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_807"
}

Stajić, S., Tomašević, I., Tomović, V.,& Stanišić, N.. (2022). Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research
VÚP Food Research Institute NAFC., 61, 277-285.
https://hdl.handle.net/21.15107/rcub_ristocar_807

Stajić S, Tomašević I, Tomović V, Stanišić N. Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research. 2022;61:277-285.
https://hdl.handle.net/21.15107/rcub_ristocar_807 .

Stajić, Slaviša, Tomašević, Igor, Tomović, Vladimir, Stanišić, Nikola, "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride" in Journal of Food and Nutrition Research, 61 (2022):277-285,
https://hdl.handle.net/21.15107/rcub_ristocar_807 .

TY  - CONF
AU  - Stanišić, Nikola
AU  - Mujović, Milo
AU  - Stajić, Slaviša
AU  - Petričević, Maja
AU  - Radović, Čedomir
AU  - Gogić, Marija
AU  - Stanojković, Aleksandar
PY  - 2021-10
UR  - http://r.istocar.bg.ac.rs/handle/123456789/779
AB  - Fibers are naturally occurring compounds present in a variety of vegetables, fruits and cereals. They are used as additives in the food processing industry for not only their nutritional value, but for their versatility as a functional ingredient. This study was carried out to investigate the techno-functional characteristics of three dietary fibers namely, potato, wheat and oat, and their effect
on the yield and texture of meat burgers. The findings revealed interesting functional properties for potato fiber. This fiber displayed significantly higher water (9,5 g/g) and oil (5,9 g/g) holding capacity compared to wheat and oat fibers (p<0,05), probably due to higher starch content and a bigger porosity of the fiber structure. Better emulsion stability of potato fiber, after cooking and frying, suggests their possible usage in comminuted meat products to enhance texture and
improve cooking yield. The application of potato and oat fibers significantly improved the firmness (N) of meat burgers after frying. Overall, the findings demonstrate the potential functional and economic utility of potato fiber, as a promising source of dietary fiber.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
C3  - 13th International Symposium "Modern Trends in Livestock Production, October 6-8
T1  - Techno-functional properties of three dietary fibers used in the meat processing industry
SP  - 252
EP  - 262
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_779
ER  - 

@conference{
author = "Stanišić, Nikola and Mujović, Milo and Stajić, Slaviša and Petričević, Maja and Radović, Čedomir and Gogić, Marija and Stanojković, Aleksandar",
year = "2021-10",
abstract = "Fibers are naturally occurring compounds present in a variety of vegetables, fruits and cereals. They are used as additives in the food processing industry for not only their nutritional value, but for their versatility as a functional ingredient. This study was carried out to investigate the techno-functional characteristics of three dietary fibers namely, potato, wheat and oat, and their effect
on the yield and texture of meat burgers. The findings revealed interesting functional properties for potato fiber. This fiber displayed significantly higher water (9,5 g/g) and oil (5,9 g/g) holding capacity compared to wheat and oat fibers (p<0,05), probably due to higher starch content and a bigger porosity of the fiber structure. Better emulsion stability of potato fiber, after cooking and frying, suggests their possible usage in comminuted meat products to enhance texture and
improve cooking yield. The application of potato and oat fibers significantly improved the firmness (N) of meat burgers after frying. Overall, the findings demonstrate the potential functional and economic utility of potato fiber, as a promising source of dietary fiber.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "13th International Symposium "Modern Trends in Livestock Production, October 6-8",
title = "Techno-functional properties of three dietary fibers used in the meat processing industry",
pages = "252-262",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_779"
}

Stanišić, N., Mujović, M., Stajić, S., Petričević, M., Radović, Č., Gogić, M.,& Stanojković, A.. (2021-10). Techno-functional properties of three dietary fibers used in the meat processing industry. in 13th International Symposium "Modern Trends in Livestock Production, October 6-8
Institute for Animal Husbandry, Belgrade-Zemun., 252-262.
https://hdl.handle.net/21.15107/rcub_ristocar_779

Stanišić N, Mujović M, Stajić S, Petričević M, Radović Č, Gogić M, Stanojković A. Techno-functional properties of three dietary fibers used in the meat processing industry. in 13th International Symposium "Modern Trends in Livestock Production, October 6-8. 2021;:252-262.
https://hdl.handle.net/21.15107/rcub_ristocar_779 .

Stanišić, Nikola, Mujović, Milo, Stajić, Slaviša, Petričević, Maja, Radović, Čedomir, Gogić, Marija, Stanojković, Aleksandar, "Techno-functional properties of three dietary fibers used in the meat processing industry" in 13th International Symposium "Modern Trends in Livestock Production, October 6-8 (2021-10):252-262,
https://hdl.handle.net/21.15107/rcub_ristocar_779 .

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  - Nikolić, Dragica
AU  - Janković, Saša
AU  - Parunović, Nenad
AU  - Korićanac, Vladimir
AU  - Stanišić, Nikola
AU  - Pezo, Lato
AU  - Laušević, Mila
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/561
AB  - The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg(-1); Fe, 19.550 mg kg(-1); Cu, 1.490 mg kg(-1); Zn, 44.470 mg kg(-1); and Se, 0.130 mg kg(-1)). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - Nutrient Composition of Three Mangulica Pork Cuts from Serbia
VL  - 184
IS  - 2
SP  - 369
EP  - 377
DO  - 10.1007/s12011-017-1194-9
ER  - 

@article{
author = "Nikolić, Dragica and Janković, Saša and Parunović, Nenad and Korićanac, Vladimir and Stanišić, Nikola and Pezo, Lato and Laušević, Mila",
year = "2018",
abstract = "The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg(-1); Fe, 19.550 mg kg(-1); Cu, 1.490 mg kg(-1); Zn, 44.470 mg kg(-1); and Se, 0.130 mg kg(-1)). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Nutrient Composition of Three Mangulica Pork Cuts from Serbia",
volume = "184",
number = "2",
pages = "369-377",
doi = "10.1007/s12011-017-1194-9"
}

Nikolić, D., Janković, S., Parunović, N., Korićanac, V., Stanišić, N., Pezo, L.,& Laušević, M.. (2018). Nutrient Composition of Three Mangulica Pork Cuts from Serbia. in Biological Trace Element Research
Humana Press Inc, Totowa., 184(2), 369-377.
https://doi.org/10.1007/s12011-017-1194-9

Nikolić D, Janković S, Parunović N, Korićanac V, Stanišić N, Pezo L, Laušević M. Nutrient Composition of Three Mangulica Pork Cuts from Serbia. in Biological Trace Element Research. 2018;184(2):369-377.
doi:10.1007/s12011-017-1194-9 .

Nikolić, Dragica, Janković, Saša, Parunović, Nenad, Korićanac, Vladimir, Stanišić, Nikola, Pezo, Lato, Laušević, Mila, "Nutrient Composition of Three Mangulica Pork Cuts from Serbia" in Biological Trace Element Research, 184, no. 2 (2018):369-377,
https://doi.org/10.1007/s12011-017-1194-9 . .

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 . .