TY  - CONF
AU  - Nikolić, Aleksandra
AU  - Grković, Nevena
AU  - Đurić, Spomenka
AU  - Jovanović, Jelena
AU  - Đorđević, Vesna
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2283
AB  - In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Influence of polyphenols on sensory properties of fermented sausages
VL  - 854
SP  - 012066
DO  - 10.1088/1755-1315/854/1/012066
ER  - 

@conference{
author = "Nikolić, Aleksandra and Grković, Nevena and Đurić, Spomenka and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Vasilev, Dragan",
year = "2021",
abstract = "In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Influence of polyphenols on sensory properties of fermented sausages",
volume = "854",
pages = "012066",
doi = "10.1088/1755-1315/854/1/012066"
}

Nikolić, A., Grković, N., Đurić, S., Jovanović, J., Đorđević, V., Trbović, D.,& Vasilev, D.. (2021). Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012066.
https://doi.org/10.1088/1755-1315/854/1/012066

Nikolić A, Grković N, Đurić S, Jovanović J, Đorđević V, Trbović D, Vasilev D. Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012066.
doi:10.1088/1755-1315/854/1/012066 .

Nikolić, Aleksandra, Grković, Nevena, Đurić, Spomenka, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Vasilev, Dragan, "Influence of polyphenols on sensory properties of fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012066,
https://doi.org/10.1088/1755-1315/854/1/012066 . .

TY  - CONF
AU  - Rašeta, Mladen
AU  - Jovanović, Jelena
AU  - Becskei, Zsolt
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Đorđević, Vesna
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2287
AB  - This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.
PB  - IOP Publishing Ltd
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Optimization of pasteurization of meat products using pasteurization values (p-values)
VL  - 854
SP  - 012079
DO  - 10.1088/1755-1315/854/1/012079
ER  - 

@conference{
author = "Rašeta, Mladen and Jovanović, Jelena and Becskei, Zsolt and Branković-Lazić, Ivana and Mrdović, Boris and Đorđević, Vesna",
year = "2021",
abstract = "This study aimed to examine the effect of shortening the effective heat treatment time by 15 minutes for finely and coarsely chopped sausages and canned meat in pieces packed in polyamide casings with diameters of 75 and 90 mm. Product safety was ensured in accordance with legislation and with the producer food safety system. Optimization led to a decrease in p-values for finely chopped sausages (diameter 90: 148.8 → 97.64 minutes; diameter 75: 111.2 → 58.4 min), coarsely chopped cooked sausages (diameter 90: 115.5 → 79.1 min; diameter 75: 245.3 → 106.6 min) and for canned meat in pieces (diameter 90: 249.7 → 95.91; diameter 75: 213.9 → 48.42 min). The use of p-value in optimization confirms the pasteurization level and ensures the safety of the product in the defined storage conditions. It is also possible to compare the levels of heat treatment for different products that are differently packaged.",
publisher = "IOP Publishing Ltd",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Optimization of pasteurization of meat products using pasteurization values (p-values)",
volume = "854",
pages = "012079",
doi = "10.1088/1755-1315/854/1/012079"
}

Rašeta, M., Jovanović, J., Becskei, Z., Branković-Lazić, I., Mrdović, B.,& Đorđević, V.. (2021). Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021)
IOP Publishing Ltd., 854, 012079.
https://doi.org/10.1088/1755-1315/854/1/012079

Rašeta M, Jovanović J, Becskei Z, Branković-Lazić I, Mrdović B, Đorđević V. Optimization of pasteurization of meat products using pasteurization values (p-values). in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012079.
doi:10.1088/1755-1315/854/1/012079 .

Rašeta, Mladen, Jovanović, Jelena, Becskei, Zsolt, Branković-Lazić, Ivana, Mrdović, Boris, Đorđević, Vesna, "Optimization of pasteurization of meat products using pasteurization values (p-values)" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012079,
https://doi.org/10.1088/1755-1315/854/1/012079 . .

TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Becskei, Zsolt
AU  - Savić, Mila
AU  - Grubić, Mirjana
AU  - Jovanović, Jelena
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2196
AB  - Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce.
AB  - Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Nutritional score of meat products at retail in Serbia
T1  - Nutritivni skor proizvoda od mesa na domaćem tržištu
VL  - 61
IS  - 1
SP  - 54
EP  - 61
DO  - 10.18485/meattech.2020.61.1.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Becskei, Zsolt and Savić, Mila and Grubić, Mirjana and Jovanović, Jelena",
year = "2020",
abstract = "Nutri-score is simplified front-of-pack nutrition labelling on packed food products, used in a broad international
context to categorize food products into five colour/letter grades (best A to worst E) that reflect the foods’ nutritional quality. The labels
serve as potential help for consumers to make healthier food choices and encourage food industries to improve the nutritional quality of
the foods they produce. The aim of this study was to determine the nutritional scores and grades of meat products present on the Serbian
retail market. Ultimately, this should point out to consumers the importance of proper nutrition and encourage the meat industry to
adapt to new labelling requirements. During a two year period, 310 packaged locally-produced meat products were purchased at retail,
graded according to the Nutri-score method and categorized into 13 ad hoc product groups. The results obtained showed that 82.5% of
all examined meat products had nutritional scores that meant they were classified as unhealthy foods, while only 2.9% of meat products
(these were fresh meat or minced meats) were classified as healthy foods. Of the total number of examined meat products, 41.5% were
classified as grade E, 41% were classified as grade D, 13% received grade C, 1.6% received grade B, while only 2.9 % were classified
as grade A. Sodium chloride was an especially burdensome parameter in 10 groups (77% of all products examined), while the presence
of saturated fat was troublesome in 7 groups (54%) and high energy balance in 2 groups (15%). Serbian manufacturers are advised to
implement new formulations and/or procedures in an effort to reduce these parameters in the meat products they produce., Nutritivni skor je pojednostavljeni sistem obeležavanja nutritivnog kvaliteta proizvoda od mesa, koji ih svrstava
u pet kategorija sa odgovorajućom bojom i slovnom oznakom. Na ovaj način potrošači dobijaju dodatnu informaciju o nutritivnim
svojstvima proizvoda od mesa koje kupuju, dok industrija dobija podsticaj da razvija kvalitetnije proizvode. Tokom dve godine ispitano
je 310 uzoraka, od kojih je 82.5% klasifikovano kao ,,nezdravo” dok je samo 2.9% uzoraka koji su se odnosili na sveže i ustinjeno meso
klasifikovani kao ,,zdravi”. Nutritivni skor proizvoda od mesa je pokazao da 41.5% proizvoda od mesa imaju ocenu E, 41% ocenu D,
13% ocenu C, 1.6% ocenu B, dok je svega 2.9% dobilo ocenu A. Posebno opterećujući nutritivni parametar za proizvode od mesa je
visok procenat soli natrijuma (77%), zatim prisustvo zasićenih masti (54%) i visok energetski bilans (15%). Cilj ovog rada je da utvrđivanjem
nutritivnog skora proizvoda od mesa potrošačima na domaćem tržištu ukaže na značaj adekvatnog izbora proizvoda od mesa
sa aspekta nutritivnog kvaliteta, dok sa druge strane takve zahteve predoči industriji mesa.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Nutritional score of meat products at retail in Serbia, Nutritivni skor proizvoda od mesa na domaćem tržištu",
volume = "61",
number = "1",
pages = "54-61",
doi = "10.18485/meattech.2020.61.1.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Becskei, Z., Savić, M., Grubić, M.,& Jovanović, J.. (2020). Nutritional score of meat products at retail in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 61(1), 54-61.
https://doi.org/10.18485/meattech.2020.61.1.4

Rašeta M, Branković-Lazić I, Mrdović B, Becskei Z, Savić M, Grubić M, Jovanović J. Nutritional score of meat products at retail in Serbia. in Meat Technology. 2020;61(1):54-61.
doi:10.18485/meattech.2020.61.1.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Becskei, Zsolt, Savić, Mila, Grubić, Mirjana, Jovanović, Jelena, "Nutritional score of meat products at retail in Serbia" in Meat Technology, 61, no. 1 (2020):54-61,
https://doi.org/10.18485/meattech.2020.61.1.4 . .

TY  - JOUR
AU  - Nikolić, Aleksandra
AU  - Babić, Milijana
AU  - Jovanović, Jelena
AU  - Čobanović, Nikola
AU  - Branković-Lazić, Ivana
AU  - Milojević, Lazar
AU  - Parunović, Nenad
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2072
AB  - Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible.
AB  - Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Effect of broiler slaughter weight on meat yield and quality
T1  - Uticaj telesne mase na prinos i kvalitet mesa brojlera
VL  - 60
IS  - 1
SP  - 17
EP  - 23
DO  - 10.18485/meattech.2019.60.1.3
ER  - 

@article{
author = "Nikolić, Aleksandra and Babić, Milijana and Jovanović, Jelena and Čobanović, Nikola and Branković-Lazić, Ivana and Milojević, Lazar and Parunović, Nenad",
year = "2019",
abstract = "Broiler meat quality depends on the interaction of several factors, including genotype, slaughter age/body weight, pre-slaughter handling, and slaughter method. The aim of this study was to determine the effect of slaughter weight on meat yield and quality of broilers. The material consisted of 42 broilers, classified into three groups: lighter (3000 g). The following meat yield parameters were measured: cold carcass weight, breast weight before and after deboning, breast skin and bone weights, thigh weight before and after deboning, thigh skin and bone weights, drumstick weight before and after deboning, and drumstick skin and bone weights. Meat pH (M. pectoralis major) and instrumental colour (breast and drumstick) were measured 24 h post-mortem. Meat quality classes (pale, soft and exudative and normal meat) were determined based on breast muscle L* value. Heavier broilers had higher (P<0.05) cold carcass weight, breast, thigh and drumstick weights both before and after deboning compared to medium and lighter broilers. In contrast, meat quality traits were not significantly (P>0.05) affected by slaughter weight. In conclusion, production of heavy broilers had a beneficial effect on meat quantity, while the effect of slaughter weight on meat quality was negligible., Kvalitet mesa brojlera zavisi od interakcije velikog broja faktora, uključujući genotip, starost/telesnu masu, postupaka pre i posle klanja. Cilj ovog ispitivanja bio je da se ispita uticaj telesne mase na prinos i kvalitet mesa brojlera. Istraživanje je sprovedeno na 42 brojlera, grupisanih u tri grupe: brojleri telesne mase manje od 2500 g, brojleri telesne mase između 2500 i 3000 g i brojleri telesne mase veće od 3000 g. Ispitivani su sledeći pokazatelji prinosa mesa: masa hladnog trupa, masa grudi pre i posle otkoštavanja, masa kože i kostiju grudi, masa karabataka pre i posle otkoštavanja, masa kože i kostiju karabataka, masa bataka pre i posle otkoštavanja i masa kože i kostiju bataka. Od pokazatelja kvaliteta mesa određivani su pH vrednost grudne muskulature, instrumentalno (L*, a* i b*) boja grudne muskulature, karabataka i bataka 24 časa nakon klanja. Meso brojlera je razvrstavano u klase kvaliteta (bledo, meko, vodenasto – BMV i meso normalnog kvaliteta) na osnovu L* vrednosti instrumentalno određene boje u M. pectoralis major. Brojleri velike telesne mase imali su veću masu hladnog trupa, kao i veću masu grudi, karabataka i bataka u poređenju sa brojlerima iz druge dve grupe. Nije utvrđen uticaj telesne mase na pokazatelje kvaliteta mesa brojlera. Stoga se može zaključiti da se klanjem brojlera velike telesne mase dobija najveći prinos mesa što predstavlja dobru sirovinu za dalju preradu. Sa druge strane, utvrđen je zanemarljiv uticaj telesne mase na kvalitet mesa brojlera.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Effect of broiler slaughter weight on meat yield and quality, Uticaj telesne mase na prinos i kvalitet mesa brojlera",
volume = "60",
number = "1",
pages = "17-23",
doi = "10.18485/meattech.2019.60.1.3"
}

Nikolić, A., Babić, M., Jovanović, J., Čobanović, N., Branković-Lazić, I., Milojević, L.,& Parunović, N.. (2019). Effect of broiler slaughter weight on meat yield and quality. in Meat Technology
Institute of meat hygiene and technology., 60(1), 17-23.
https://doi.org/10.18485/meattech.2019.60.1.3

Nikolić A, Babić M, Jovanović J, Čobanović N, Branković-Lazić I, Milojević L, Parunović N. Effect of broiler slaughter weight on meat yield and quality. in Meat Technology. 2019;60(1):17-23.
doi:10.18485/meattech.2019.60.1.3 .

Nikolić, Aleksandra, Babić, Milijana, Jovanović, Jelena, Čobanović, Nikola, Branković-Lazić, Ivana, Milojević, Lazar, Parunović, Nenad, "Effect of broiler slaughter weight on meat yield and quality" in Meat Technology, 60, no. 1 (2019):17-23,
https://doi.org/10.18485/meattech.2019.60.1.3 . .

TY  - JOUR
AU  - Milijašević, Milan
AU  - Babić, Jelena
AU  - Spirić, Aurelija
AU  - Jovanović, Jelena
AU  - Lakićević, Brankica
AU  - Borović, Branka
AU  - Baltić, Milan Ž.
PY  - 2011
UR  - https://doaj.org
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1883
AB  - Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%).
AB  - Svest potrošača o zdravoj ishrani danas je na visokom nivou. Potrošači su veoma osetljivi kada je u pitanju upotreba aditiva u industriji hrane. Zahtev je da se, u svakom trenutku, može nabaviti sveža hrana bez nepotrebno dodatih hemikalija. Da bi se sprečio kvar namirnica razvijen je efikasan i inteligentan koncept očuvanja svežine – pakovanje u modifikovanu atmosferu. Promenom određenog sastava atmosfere unutar pakovanja postignuti su duža održivost i zadovoljavajući kvalitet namirnica. Pakovanje u modifikovanu atmosferu (MAP) je poznato i primenjuje se u oblasti prerade namirnica duže od jednog veka. Cilj ovog istraživanja je utvrđivanje rasta ukupnog broja mezofilnih bakterija u mesu pastrmke upakovane u vakuum i modifikovanu atmosferu i kretanje torimetrijske vrednosti usled promena dielektričnih svojstava kože koja se dešavaju tokom perioda skladištenja sveže ribe. Za eksperimentalni deo rada korišćena je kalifornijska pastrmka (Oncorhynchus mykiss) prosečne mase 293 g. Za potrebe istraživanja formirane su četiri grupe uzoraka ribe. Prve tri grupe uzoraka upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: grupa I – 60%CO2+40%N2; grupa II – 40%CO2+60%N2; grupa III – 90%CO2+10%N2. Uzorci grupe IV upakovani su u vakuum. Ispitivanja su rađena nultog, sedmog, četrnaestog i dvadesetprvog dana skladištenja. Određivanje ukupnog broja mezofilnih bakterija u ispitivanim uzorcima vršeno je prema metodi ISO 4833. Merenje promene dielektričnih svojstava na koži ribe obavljeno je pomoću aparata torimetar (The Torry Fish Freshness Meter). Rezultati su pokazali da pakovanje sveže pastrmke u modifikovanoj atmosferi (60% CO2 + 40% N2 i 40% CO2 + 60% N2) ima prednosti u pogledu rasta ukupnog broja mezofilnih bakterija i opadanja torimetrijske vrednosti u odnosu na vakuum pakovanje i pakovanje sa većom koncentracijom (90%) ugljen-dioksida.
PB  - Faculty of Veterinary Medicine, Belgrade
T2  - Veterinarski Glasnik
T1  - Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum
T1  - Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum
VL  - 65
IS  - 5-6
SP  - 375
EP  - 384
DO  - 10.2298/VETGL1106375M
ER  - 

@article{
author = "Milijašević, Milan and Babić, Jelena and Spirić, Aurelija and Jovanović, Jelena and Lakićević, Brankica and Borović, Branka and Baltić, Milan Ž.",
year = "2011",
abstract = "Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%)., Svest potrošača o zdravoj ishrani danas je na visokom nivou. Potrošači su veoma osetljivi kada je u pitanju upotreba aditiva u industriji hrane. Zahtev je da se, u svakom trenutku, može nabaviti sveža hrana bez nepotrebno dodatih hemikalija. Da bi se sprečio kvar namirnica razvijen je efikasan i inteligentan koncept očuvanja svežine – pakovanje u modifikovanu atmosferu. Promenom određenog sastava atmosfere unutar pakovanja postignuti su duža održivost i zadovoljavajući kvalitet namirnica. Pakovanje u modifikovanu atmosferu (MAP) je poznato i primenjuje se u oblasti prerade namirnica duže od jednog veka. Cilj ovog istraživanja je utvrđivanje rasta ukupnog broja mezofilnih bakterija u mesu pastrmke upakovane u vakuum i modifikovanu atmosferu i kretanje torimetrijske vrednosti usled promena dielektričnih svojstava kože koja se dešavaju tokom perioda skladištenja sveže ribe. Za eksperimentalni deo rada korišćena je kalifornijska pastrmka (Oncorhynchus mykiss) prosečne mase 293 g. Za potrebe istraživanja formirane su četiri grupe uzoraka ribe. Prve tri grupe uzoraka upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: grupa I – 60%CO2+40%N2; grupa II – 40%CO2+60%N2; grupa III – 90%CO2+10%N2. Uzorci grupe IV upakovani su u vakuum. Ispitivanja su rađena nultog, sedmog, četrnaestog i dvadesetprvog dana skladištenja. Određivanje ukupnog broja mezofilnih bakterija u ispitivanim uzorcima vršeno je prema metodi ISO 4833. Merenje promene dielektričnih svojstava na koži ribe obavljeno je pomoću aparata torimetar (The Torry Fish Freshness Meter). Rezultati su pokazali da pakovanje sveže pastrmke u modifikovanoj atmosferi (60% CO2 + 40% N2 i 40% CO2 + 60% N2) ima prednosti u pogledu rasta ukupnog broja mezofilnih bakterija i opadanja torimetrijske vrednosti u odnosu na vakuum pakovanje i pakovanje sa većom koncentracijom (90%) ugljen-dioksida.",
publisher = "Faculty of Veterinary Medicine, Belgrade",
journal = "Veterinarski Glasnik",
title = "Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum, Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum",
volume = "65",
number = "5-6",
pages = "375-384",
doi = "10.2298/VETGL1106375M"
}

Milijašević, M., Babić, J., Spirić, A., Jovanović, J., Lakićević, B., Borović, B.,& Baltić, M. Ž.. (2011). Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum. in Veterinarski Glasnik
Faculty of Veterinary Medicine, Belgrade., 65(5-6), 375-384.
https://doi.org/10.2298/VETGL1106375M

Milijašević M, Babić J, Spirić A, Jovanović J, Lakićević B, Borović B, Baltić MŽ. Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum. in Veterinarski Glasnik. 2011;65(5-6):375-384.
doi:10.2298/VETGL1106375M .

Milijašević, Milan, Babić, Jelena, Spirić, Aurelija, Jovanović, Jelena, Lakićević, Brankica, Borović, Branka, Baltić, Milan Ž., "Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum" in Veterinarski Glasnik, 65, no. 5-6 (2011):375-384,
https://doi.org/10.2298/VETGL1106375M . .