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  - JOUR
AU  - Spirić, Danka
AU  - Stefanović, Srđan
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
AU  - Gerić, Tamara
AU  - Borjan, Nikola
AU  - Stajković, Silvana
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3770
AB  - The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food or cosmetics industries. Ten colors were validated
in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and
applicability. All tested parameters of the validation were within acceptable values, and
the method was comparable to the existing high pressure liquid chromatography (HPLC
UV-PDA) method.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Validation of LC-MS/MS for food colors in foodstuffs and household products
VL  - 64
IS  - 2
SP  - 449
EP  - 452
DO  - 10.18485/meattech.2023.64.2.86
ER  - 

@article{
author = "Spirić, Danka and Stefanović, Srđan and Silađi, Čaba and Petronijević, Radivoj and Gerić, Tamara and Borjan, Nikola and Stajković, Silvana",
year = "2023",
abstract = "The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry
(LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives
or occurring as adulterants in the food or cosmetics industries. Ten colors were validated
in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and
applicability. All tested parameters of the validation were within acceptable values, and
the method was comparable to the existing high pressure liquid chromatography (HPLC
UV-PDA) method.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Validation of LC-MS/MS for food colors in foodstuffs and household products",
volume = "64",
number = "2",
pages = "449-452",
doi = "10.18485/meattech.2023.64.2.86"
}

Spirić, D., Stefanović, S., Silađi, Č., Petronijević, R., Gerić, T., Borjan, N.,& Stajković, S.. (2023). Validation of LC-MS/MS for food colors in foodstuffs and household products. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 449-452.
https://doi.org/10.18485/meattech.2023.64.2.86

Spirić D, Stefanović S, Silađi Č, Petronijević R, Gerić T, Borjan N, Stajković S. Validation of LC-MS/MS for food colors in foodstuffs and household products. in Meat Technology. 2023;64(2):449-452.
doi:10.18485/meattech.2023.64.2.86 .

Spirić, Danka, Stefanović, Srđan, Silađi, Čaba, Petronijević, Radivoj, Gerić, Tamara, Borjan, Nikola, Stajković, Silvana, "Validation of LC-MS/MS for food colors in foodstuffs and household products" in Meat Technology, 64, no. 2 (2023):449-452,
https://doi.org/10.18485/meattech.2023.64.2.86 . .

TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Trbović, Dejana
AU  - Vasilev, Dragan
AU  - Đorđević, Vesna
AU  - Branković Lazić, Ivana
AU  - Silađi, Čaba
AU  - Petronijević, Radivoj
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3765
AB  - Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat Technology
T1  - Detection of milk fat in dairy products — an alternative approach
VL  - 64
IS  - 2
SP  - 285
EP  - 288
DO  - 10.18485/meattech.2023.64.2.53
ER  - 

@article{
author = "Bajčić, Aleksandar and Trbović, Dejana and Vasilev, Dragan and Đorđević, Vesna and Branković Lazić, Ivana and Silađi, Čaba and Petronijević, Radivoj",
year = "2023",
abstract = "Milk fat is a highly valuable product, which is why accurate determination of its content in
milk and milk products is very important. The use of the GC-FID method in our study proved
to be very precise, as in the case of other authors, which signifies the importance of using this
method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid
composition with particular attention to butyric acid. Butyric acid contents were in the range
from 3.4 ± 0.73 in yogurt to 4.60 ± 0.08 in butter. Milk fat was in the range from 98.5 ± 4.77
in yogurt to 115.0 ± 1.73 in butter. Our results were in accordance with those of many other
authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential
for laboratories that must conduct analyses for food production, quality control during
production, and inspection tasks for the import and export of these food products.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat Technology",
title = "Detection of milk fat in dairy products — an alternative approach",
volume = "64",
number = "2",
pages = "285-288",
doi = "10.18485/meattech.2023.64.2.53"
}

Bajčić, A., Trbović, D., Vasilev, D., Đorđević, V., Branković Lazić, I., Silađi, Č.,& Petronijević, R.. (2023). Detection of milk fat in dairy products — an alternative approach. in Meat Technology
Institute of Meat Hygiene and Technology., 64(2), 285-288.
https://doi.org/10.18485/meattech.2023.64.2.53

Bajčić A, Trbović D, Vasilev D, Đorđević V, Branković Lazić I, Silađi Č, Petronijević R. Detection of milk fat in dairy products — an alternative approach. in Meat Technology. 2023;64(2):285-288.
doi:10.18485/meattech.2023.64.2.53 .

Bajčić, Aleksandar, Trbović, Dejana, Vasilev, Dragan, Đorđević, Vesna, Branković Lazić, Ivana, Silađi, Čaba, Petronijević, Radivoj, "Detection of milk fat in dairy products — an alternative approach" in Meat Technology, 64, no. 2 (2023):285-288,
https://doi.org/10.18485/meattech.2023.64.2.53 . .

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 .