TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Petronijević, Radivoj
AU  - Suvajdžić, Branko
AU  - Tomović, Vladimir
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2880
AB  - Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.
PB  - Journal of Food and Nutrition Research
T2  - Journal of Food and Nutrition Research
T1  - Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
VL  - 62
IS  - 1
SP  - 35
EP  - 45
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2880
ER  - 

@article{
author = "Bajčić, Aleksandar and Petronijević, Radivoj and Suvajdžić, Branko and Tomović, Vladimir and Stajković, Silvana and Vasilev, Dragan",
year = "2023",
abstract = "Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.",
publisher = "Journal of Food and Nutrition Research",
journal = "Journal of Food and Nutrition Research",
title = "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages",
volume = "62",
number = "1",
pages = "35-45",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2880"
}

Bajčić, A., Petronijević, R., Suvajdžić, B., Tomović, V., Stajković, S.,& Vasilev, D.. (2023). Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research
Journal of Food and Nutrition Research., 62(1), 35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880

Bajčić A, Petronijević R, Suvajdžić B, Tomović V, Stajković S, Vasilev D. Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research. 2023;62(1):35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .

Bajčić, Aleksandar, Petronijević, Radivoj, Suvajdžić, Branko, Tomović, Vladimir, Stajković, Silvana, Vasilev, Dragan, "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages" in Journal of Food and Nutrition Research, 62, no. 1 (2023):35-45,
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .