TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Okanović, Đorđe
AU  - Vasilev, Dragan
AU  - Ivić, Maja
AU  - Čolović, Dušica
AU  - Jokanović, Marija
AU  - Džinić, Natalija
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1886
AB  - In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Effects of replacing pork back fat with cellulose in Pariser sausages
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1886
ER  - 

@article{
author = "Kurćubić, Vladimir and Okanović, Đorđe and Vasilev, Dragan and Ivić, Maja and Čolović, Dušica and Jokanović, Marija and Džinić, Natalija",
year = "2020",
abstract = "In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Effects of replacing pork back fat with cellulose in Pariser sausages",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1886"
}

Kurćubić, V., Okanović, Đ., Vasilev, D., Ivić, M., Čolović, D., Jokanović, M.,& Džinić, N.. (2020). Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main..
https://hdl.handle.net/21.15107/rcub_veterinar_1886

Kurćubić V, Okanović Đ, Vasilev D, Ivić M, Čolović D, Jokanović M, Džinić N. Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft. 2020;.
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .

Kurćubić, Vladimir, Okanović, Đorđe, Vasilev, Dragan, Ivić, Maja, Čolović, Dušica, Jokanović, Marija, Džinić, Natalija, "Effects of replacing pork back fat with cellulose in Pariser sausages" in Fleischwirtschaft (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .

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 . .