TY  - JOUR
AU  - Bošković Cabrol, Marija
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
AU  - Jovanović, Dragoljub
AU  - Silađi, Čaba
AU  - Simunović, Stefan
AU  - Tomašević, Igor
AU  - Raymundo, Anabela
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2543
AB  - This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.
PB  - Elsevier
T2  - Meat Science
T1  - White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
VL  - 198
SP  - 109123
DO  - 10.1016/j.meatsci.2023.109123
ER  - 

@article{
author = "Bošković Cabrol, Marija and Glišić, Milica and Baltić, Milan Ž. and Jovanović, Dragoljub and Silađi, Čaba and Simunović, Stefan and Tomašević, Igor and Raymundo, Anabela",
year = "2023",
abstract = "This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.",
publisher = "Elsevier",
journal = "Meat Science",
title = "White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality",
volume = "198",
pages = "109123",
doi = "10.1016/j.meatsci.2023.109123"
}

Bošković Cabrol, M., Glišić, M., Baltić, M. Ž., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I.,& Raymundo, A.. (2023). White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. in Meat Science
Elsevier., 198, 109123.
https://doi.org/10.1016/j.meatsci.2023.109123

Bošković Cabrol M, Glišić M, Baltić MŽ, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. in Meat Science. 2023;198:109123.
doi:10.1016/j.meatsci.2023.109123 .

Bošković Cabrol, Marija, Glišić, Milica, Baltić, Milan Ž., Jovanović, Dragoljub, Silađi, Čaba, Simunović, Stefan, Tomašević, Igor, Raymundo, Anabela, "White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality" in Meat Science, 198 (2023):109123,
https://doi.org/10.1016/j.meatsci.2023.109123 . .

TY  - CONF
AU  - Bošković Cabrol, Marija
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
AU  - Jovanović, Dragoljub
AU  - Silađi, Čaba
AU  - Simunović, Stefan
AU  - Tomašević, Igor
AU  - Raymundo, Anabela
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2569
AB  - Microalgae have been proven to be a promising functional and sustainable ingredient in different food matrices, including some meat products [1,2,3,4,5,6]. However, the coloring of meat products containing microalgae Spirulina maxima and Chlorella vulgaris in a dark green could lead to consumers` rejection of these products. To overcome the color barrier, we used white and yellow chlorophyll-deficient C. vulgaris mutants, commercially available (Honey Chlorella), in designing acceptable products. The study aimed to analyze the nutritional composition (chemical, fatty, amino acid, and mineral composition) of pork frankfurters enriched with 3% of yellow and white C. vulgaris. The inclusion of these microalgae resulted in a significant (P < 0.05) increase in protein (0.8- 0.85%) and ash, while moisture and fat content decreased. Following current Regulation (EC) No 1924/2006 and the amended Commission Regulation (EU) No 1047/2012, the ˝high protein˝ content claims can be assumed for microalgae enriched frankfurters. Carbohydrates increased with microalgae addition due to the increase in fibers. The sum of total essential amino acids and essential/nonessential amino acid ratio was higher (P < 0.05) in groups containing microalgae. In addition, white C. vulgaris samples had better Lys:Arg ratio compared to the control and honey C. vulgaris groups. Frankfurters with microalgae had significantly more (P < 0.05) n-3 PUFAs, mainly alfa-linolenic, gamma-linolenic, and eicosatrienoic acid, along with significantly lower amounts (P < 0.05) of SFAs, mainly palmitic and stearic acid. C. vulgaris mutants resulted in increased total PUFA, lower PUFA/SFA ratio, n−6/n−3 ratios, lower atherogenic index (AI), and thrombogenicity index (IT) compared to reference frankfurters. C. vulgaris inclusion in formulations increased (P < 0.05) Na, K, Ca, P and Zn, but lowered Mn compared to control frankfurters. In addition, frankfurters fortified with white C. vulgaris resulted in higher iron content and lower copper content compared to the control. Moreover, microalgae enrichment lowered the Na/K ratio by 34.74% and 16.42%, respectively, resulting in a significantly better ratio closer to the recommended one. Using microalgae to create innovative meat products can bring potential health benefits to consumers due to the enhanced nutritional profile of these products.
C3  - AlgaEurope 2022 Conference, 13-15 December 2022, Rome
T1  - Nutritional properties of frankfurters with added chlorophyll-deficient Chlorella vulgaris mutants
SP  - 88
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2569
ER  - 

@conference{
author = "Bošković Cabrol, Marija and Glišić, Milica and Baltić, Milan Ž. and Jovanović, Dragoljub and Silađi, Čaba and Simunović, Stefan and Tomašević, Igor and Raymundo, Anabela",
year = "2022",
abstract = "Microalgae have been proven to be a promising functional and sustainable ingredient in different food matrices, including some meat products [1,2,3,4,5,6]. However, the coloring of meat products containing microalgae Spirulina maxima and Chlorella vulgaris in a dark green could lead to consumers` rejection of these products. To overcome the color barrier, we used white and yellow chlorophyll-deficient C. vulgaris mutants, commercially available (Honey Chlorella), in designing acceptable products. The study aimed to analyze the nutritional composition (chemical, fatty, amino acid, and mineral composition) of pork frankfurters enriched with 3% of yellow and white C. vulgaris. The inclusion of these microalgae resulted in a significant (P < 0.05) increase in protein (0.8- 0.85%) and ash, while moisture and fat content decreased. Following current Regulation (EC) No 1924/2006 and the amended Commission Regulation (EU) No 1047/2012, the ˝high protein˝ content claims can be assumed for microalgae enriched frankfurters. Carbohydrates increased with microalgae addition due to the increase in fibers. The sum of total essential amino acids and essential/nonessential amino acid ratio was higher (P < 0.05) in groups containing microalgae. In addition, white C. vulgaris samples had better Lys:Arg ratio compared to the control and honey C. vulgaris groups. Frankfurters with microalgae had significantly more (P < 0.05) n-3 PUFAs, mainly alfa-linolenic, gamma-linolenic, and eicosatrienoic acid, along with significantly lower amounts (P < 0.05) of SFAs, mainly palmitic and stearic acid. C. vulgaris mutants resulted in increased total PUFA, lower PUFA/SFA ratio, n−6/n−3 ratios, lower atherogenic index (AI), and thrombogenicity index (IT) compared to reference frankfurters. C. vulgaris inclusion in formulations increased (P < 0.05) Na, K, Ca, P and Zn, but lowered Mn compared to control frankfurters. In addition, frankfurters fortified with white C. vulgaris resulted in higher iron content and lower copper content compared to the control. Moreover, microalgae enrichment lowered the Na/K ratio by 34.74% and 16.42%, respectively, resulting in a significantly better ratio closer to the recommended one. Using microalgae to create innovative meat products can bring potential health benefits to consumers due to the enhanced nutritional profile of these products.",
journal = "AlgaEurope 2022 Conference, 13-15 December 2022, Rome",
title = "Nutritional properties of frankfurters with added chlorophyll-deficient Chlorella vulgaris mutants",
pages = "88-90",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2569"
}

Bošković Cabrol, M., Glišić, M., Baltić, M. Ž., Jovanović, D., Silađi, Č., Simunović, S., Tomašević, I.,& Raymundo, A.. (2022). Nutritional properties of frankfurters with added chlorophyll-deficient Chlorella vulgaris mutants. in AlgaEurope 2022 Conference, 13-15 December 2022, Rome, 88-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2569

Bošković Cabrol M, Glišić M, Baltić MŽ, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. Nutritional properties of frankfurters with added chlorophyll-deficient Chlorella vulgaris mutants. in AlgaEurope 2022 Conference, 13-15 December 2022, Rome. 2022;:88-90.
https://hdl.handle.net/21.15107/rcub_veterinar_2569 .

Bošković Cabrol, Marija, Glišić, Milica, Baltić, Milan Ž., Jovanović, Dragoljub, Silađi, Čaba, Simunović, Stefan, Tomašević, Igor, Raymundo, Anabela, "Nutritional properties of frankfurters with added chlorophyll-deficient Chlorella vulgaris mutants" in AlgaEurope 2022 Conference, 13-15 December 2022, Rome (2022):88-90,
https://hdl.handle.net/21.15107/rcub_veterinar_2569 .

TY  - JOUR
AU  - Čobanović, Nikola
AU  - Novaković, Saša
AU  - Tomašević, Igor
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2237
AB  - This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2×2×2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation (∼ 20min) at high loading density (0.29m2/100kg) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation (∼ 210min) and low loading density (0.53m2/100kg). Pigs exposed to short transportation (∼ 20min) at high loading density (0.41m2/100kg) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b-value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50m2/100kg) and high (0.33m2/100kg) loading density during long transportation (∼ 210min) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.
PB  - Copernicus Publications
T2  - Archives Animal Breeding
T1  - Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs
VL  - 64
IS  - 2
SP  - 425
EP  - 435
DO  - 10.5194/aab-64-425-2021
ER  - 

@article{
author = "Čobanović, Nikola and Novaković, Saša and Tomašević, Igor and Karabasil, Nedjeljko",
year = "2021",
abstract = "This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2×2×2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation (∼ 20min) at high loading density (0.29m2/100kg) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation (∼ 210min) and low loading density (0.53m2/100kg). Pigs exposed to short transportation (∼ 20min) at high loading density (0.41m2/100kg) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b-value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50m2/100kg) and high (0.33m2/100kg) loading density during long transportation (∼ 210min) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.",
publisher = "Copernicus Publications",
journal = "Archives Animal Breeding",
title = "Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs",
volume = "64",
number = "2",
pages = "425-435",
doi = "10.5194/aab-64-425-2021"
}

Čobanović, N., Novaković, S., Tomašević, I.,& Karabasil, N.. (2021). Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs. in Archives Animal Breeding
Copernicus Publications., 64(2), 425-435.
https://doi.org/10.5194/aab-64-425-2021

Čobanović N, Novaković S, Tomašević I, Karabasil N. Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs. in Archives Animal Breeding. 2021;64(2):425-435.
doi:10.5194/aab-64-425-2021 .

Čobanović, Nikola, Novaković, Saša, Tomašević, Igor, Karabasil, Nedjeljko, "Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs" in Archives Animal Breeding, 64, no. 2 (2021):425-435,
https://doi.org/10.5194/aab-64-425-2021 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Čolović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1988
AB  - Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile – n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - Blackwell Publishing
T2  - International Journal of Food Science and Technology
T1  - Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties
VL  - 55
IS  - 3
SP  - 1032
EP  - 1045
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Čolović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile – n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "Blackwell Publishing",
journal = "International Journal of Food Science and Technology",
title = "Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties",
volume = "55",
number = "3",
pages = "1032-1045",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Čolović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. in International Journal of Food Science and Technology
Blackwell Publishing., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Čolović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. in International Journal of Food Science and Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Čolović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties" in International Journal of Food Science and Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .