TY  - CHAP
AU  - Stajić, Slaviša
AU  - Vasilev, Dragan
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2618
AB  - For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage.

Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide protection for active compounds during their incorporation into packaging materials and targeted release during meat storage. Immobilization techniques hence became a stepin meat processing, enabling the preparation of different, primarily non-meat components (with bioactive compounds), for their optimal use.
PB  - Taylor & Francis Group
T2  - Encapsulation in Food Processing and Fermentation
T1  - Encapsulation of Meat Product Ingredients and Influence on Product Quality
SP  - 255
EP  - 280
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2618
ER  - 

@inbook{
author = "Stajić, Slaviša and Vasilev, Dragan",
year = "2022",
abstract = "For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage.

Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide protection for active compounds during their incorporation into packaging materials and targeted release during meat storage. Immobilization techniques hence became a stepin meat processing, enabling the preparation of different, primarily non-meat components (with bioactive compounds), for their optimal use.",
publisher = "Taylor & Francis Group",
journal = "Encapsulation in Food Processing and Fermentation",
booktitle = "Encapsulation of Meat Product Ingredients and Influence on Product Quality",
pages = "255-280",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2618"
}

Stajić, S.,& Vasilev, D.. (2022). Encapsulation of Meat Product Ingredients and Influence on Product Quality. in Encapsulation in Food Processing and Fermentation
Taylor & Francis Group., 255-280.
https://hdl.handle.net/21.15107/rcub_veterinar_2618

Stajić S, Vasilev D. Encapsulation of Meat Product Ingredients and Influence on Product Quality. in Encapsulation in Food Processing and Fermentation. 2022;:255-280.
https://hdl.handle.net/21.15107/rcub_veterinar_2618 .

Stajić, Slaviša, Vasilev, Dragan, "Encapsulation of Meat Product Ingredients and Influence on Product Quality" in Encapsulation in Food Processing and Fermentation (2022):255-280,
https://hdl.handle.net/21.15107/rcub_veterinar_2618 .

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 . .