TY  - JOUR
AU  - Đorđević, Jasna
AU  - Pavličević, Nataša
AU  - Bošković, Marija
AU  - Baltić, Tatjana
AU  - Ivanović, Jelena
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1370
AB  - The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
VL  - 57
IS  - 2
SP  - 141
EP  - 149
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1370
ER  - 

@article{
author = "Đorđević, Jasna and Pavličević, Nataša and Bošković, Marija and Baltić, Tatjana and Ivanović, Jelena and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere",
volume = "57",
number = "2",
pages = "141-149",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1370"
}

Đorđević, J., Pavličević, N., Bošković, M., Baltić, T., Ivanović, J., Glamočlija, N.,& Baltić, M. Ž.. (2016). Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 141-149.
https://hdl.handle.net/21.15107/rcub_veterinar_1370

Đorđević J, Pavličević N, Bošković M, Baltić T, Ivanović J, Glamočlija N, Baltić MŽ. Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. in Meat Technology. 2016;57(2):141-149.
https://hdl.handle.net/21.15107/rcub_veterinar_1370 .

Đorđević, Jasna, Pavličević, Nataša, Bošković, Marija, Baltić, Tatjana, Ivanović, Jelena, Glamočlija, Nataša, Baltić, Milan Ž., "Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere" in Meat Technology, 57, no. 2 (2016):141-149,
https://hdl.handle.net/21.15107/rcub_veterinar_1370 .

TY  - JOUR
AU  - Bošković, Marija
AU  - Zdravković, Nemanja
AU  - Ivanović, Jelena
AU  - Đorđević, Jasna
AU  - Janjić, Jelena
AU  - Pavličević, Nataša
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1378
AB  - Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which is why research is mainly dedicated to prevention or inhibition of these frequently reported serotypes, while less attention is dedicated to the uncommon Salmonella serotypes. Outbreaks of salmonellosis caused by rarer subspecies of Salmonella are increasing, which is why their control is needed. Essential oils derived from plants have gained attention mainly due to their antibacterial properties and potential to be used as a replacement for synthetic additives in the food industry. To the best of our knowledge, there are no literature data about the effect of essential oils on Salmonella Give. Therefore, the aim of this study was to evaluate the effect of thyme and oregano essential oils and thymol, carvacrol, cinnamaldehyde and eugenol on Salmonella Senftenberg and Salmonella Give. Results showed that there were no differences between the susceptibility of the examined Salmonella serovars to these essential oils and active compounds. Oregano essential oil, thymol and carvacrol exhibited greater antibacterial activity, followed by cinnamaldehyde, while the Salmonella serovars examined were most resistant to the effect of eugenol.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
VL  - 57
IS  - 1
SP  - 67
EP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1378
ER  - 

@article{
author = "Bošković, Marija and Zdravković, Nemanja and Ivanović, Jelena and Đorđević, Jasna and Janjić, Jelena and Pavličević, Nataša and Baltić, Milan Ž.",
year = "2016",
abstract = "Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which is why research is mainly dedicated to prevention or inhibition of these frequently reported serotypes, while less attention is dedicated to the uncommon Salmonella serotypes. Outbreaks of salmonellosis caused by rarer subspecies of Salmonella are increasing, which is why their control is needed. Essential oils derived from plants have gained attention mainly due to their antibacterial properties and potential to be used as a replacement for synthetic additives in the food industry. To the best of our knowledge, there are no literature data about the effect of essential oils on Salmonella Give. Therefore, the aim of this study was to evaluate the effect of thyme and oregano essential oils and thymol, carvacrol, cinnamaldehyde and eugenol on Salmonella Senftenberg and Salmonella Give. Results showed that there were no differences between the susceptibility of the examined Salmonella serovars to these essential oils and active compounds. Oregano essential oil, thymol and carvacrol exhibited greater antibacterial activity, followed by cinnamaldehyde, while the Salmonella serovars examined were most resistant to the effect of eugenol.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give",
volume = "57",
number = "1",
pages = "67-71",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1378"
}

Bošković, M., Zdravković, N., Ivanović, J., Đorđević, J., Janjić, J., Pavličević, N.,& Baltić, M. Ž.. (2016). Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(1), 67-71.
https://hdl.handle.net/21.15107/rcub_veterinar_1378

Bošković M, Zdravković N, Ivanović J, Đorđević J, Janjić J, Pavličević N, Baltić MŽ. Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give. in Meat Technology. 2016;57(1):67-71.
https://hdl.handle.net/21.15107/rcub_veterinar_1378 .

Bošković, Marija, Zdravković, Nemanja, Ivanović, Jelena, Đorđević, Jasna, Janjić, Jelena, Pavličević, Nataša, Baltić, Milan Ž., "Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give" in Meat Technology, 57, no. 1 (2016):67-71,
https://hdl.handle.net/21.15107/rcub_veterinar_1378 .