TY  - JOUR
AU  - Bajčić, Aleksandar
AU  - Petronijević, Radivoj
AU  - Suvajdžić, Branko
AU  - Tomović, Vladimir
AU  - Stajković, Silvana
AU  - Vasilev, Dragan
PY  - 2023
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2880
AB  - Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.
PB  - Journal of Food and Nutrition Research
T2  - Journal of Food and Nutrition Research
T1  - Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
VL  - 62
IS  - 1
SP  - 35
EP  - 45
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2880
ER  - 

@article{
author = "Bajčić, Aleksandar and Petronijević, Radivoj and Suvajdžić, Branko and Tomović, Vladimir and Stajković, Silvana and Vasilev, Dragan",
year = "2023",
abstract = "Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %,
inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and
collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters,
colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat
with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content
of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total
fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture
parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those
with total fat replacement.",
publisher = "Journal of Food and Nutrition Research",
journal = "Journal of Food and Nutrition Research",
title = "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages",
volume = "62",
number = "1",
pages = "35-45",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2880"
}

Bajčić, A., Petronijević, R., Suvajdžić, B., Tomović, V., Stajković, S.,& Vasilev, D.. (2023). Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research
Journal of Food and Nutrition Research., 62(1), 35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880

Bajčić A, Petronijević R, Suvajdžić B, Tomović V, Stajković S, Vasilev D. Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages. in Journal of Food and Nutrition Research. 2023;62(1):35-45.
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .

Bajčić, Aleksandar, Petronijević, Radivoj, Suvajdžić, Branko, Tomović, Vladimir, Stajković, Silvana, Vasilev, Dragan, "Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages" in Journal of Food and Nutrition Research, 62, no. 1 (2023):35-45,
https://hdl.handle.net/21.15107/rcub_veterinar_2880 .

TY  - CONF
AU  - Ćirić, Jelena
AU  - Spirić, Danka
AU  - Baltić, Tatjana
AU  - Janjić, Jelena
AU  - Petronijević, Radivoj
AU  - Simunović, S.
AU  - Đorđević, V.
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1765
AB  - The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Element concentration and fatty acid composition of Serbian bee bread
VL  - 333
SP  - UNSP 012050
DO  - 10.1088/1755-1315/333/1/012050
ER  - 

@conference{
author = "Ćirić, Jelena and Spirić, Danka and Baltić, Tatjana and Janjić, Jelena and Petronijević, Radivoj and Simunović, S. and Đorđević, V.",
year = "2019",
abstract = "The element concentration (Cu, Fe, Zn, Mn, Cr, Co, Ni, Se, K, Na, Ca and Mg), heavy metal concentration (Cd, Hg, Pb and As) and fatty acid composition of 12 Serbian bee bread samples from different geographical origins were examined. The element concentration was examined using ICP-MS, and total lipids for fatty acid determination were extracted from homogenized bee bread samples with hexane/isopropanol mixture by accelerated solvent extraction. Potassium was the major element, ranging between 5515 +/- 361.20 mg/kg and 7487 +/- 381.50 mg/kg. The highest As and Pb concentrations were found in bee breads from Lazarevac. This bee bread also contained the highest level of PUFA and SFA. Also, the n-6/n-3 ratio ranged between 0.86 +/- 0.28 and 1.40 +/- 0.05, indicating bee bread can be a good source of unsaturated fatty acids. Bee bread could be useful in monitoring environmental contamination by heavy metals (Cd, Hg, Pb and As), although complex studies of all bee products give sufficient information on this topic.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Element concentration and fatty acid composition of Serbian bee bread",
volume = "333",
pages = "UNSP 012050",
doi = "10.1088/1755-1315/333/1/012050"
}

Ćirić, J., Spirić, D., Baltić, T., Janjić, J., Petronijević, R., Simunović, S.,& Đorđević, V.. (2019). Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012050.
https://doi.org/10.1088/1755-1315/333/1/012050

Ćirić J, Spirić D, Baltić T, Janjić J, Petronijević R, Simunović S, Đorđević V. Element concentration and fatty acid composition of Serbian bee bread. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012050.
doi:10.1088/1755-1315/333/1/012050 .

Ćirić, Jelena, Spirić, Danka, Baltić, Tatjana, Janjić, Jelena, Petronijević, Radivoj, Simunović, S., Đorđević, V., "Element concentration and fatty acid composition of Serbian bee bread" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012050,
https://doi.org/10.1088/1755-1315/333/1/012050 . .

TY  - JOUR
AU  - Suvajdžić, Branko
AU  - Petronijević, Radivoj
AU  - Teodorović, Vlado
AU  - Tomovie, Vladimir
AU  - Dimitrijević, Mirjana
AU  - Karabasil, Nedjeljko
AU  - Vasilev, Dragan
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1670
AB  - Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study was to investigate the quality of two groups of Sremski Kulen produced according to the same recipe but under traditional [TSKl and industrial (ISK) environment. The differences at the beginning of sausage ripening included a slower fermentation in TSK followed by a lower number of lactic acid bacteria (TSK: 7.67, ISK: 8.17 log CFU/g) and higher pH value ITSK: 5.62 and ISK: 5.34). In contrast, at the end of ripening TSK contained more lactic acid bacteria (8.41 log CFU/g) and micrococci (4.14 log CFU/g), followed by lower pH value (5.46) then ISK 17.86 3, 97 log CFU/g, pH = 5.64 respectively). Although both products were made according to the same recipe, there was a difference in the initial fat ITSK: 10.6; ISK 13.5%) and meat protein content (TSK: 19.9; ISK 18.2%) detected, but not at the end of maturation (fat: 26.2 and 29.0; meat protein: 36.5 and 36.1% respectively). Sensory quality was rated very high ITSK: 4.78; ISK 4.87), while ISK exhibited more intense flavor ITSK: 4.50; ISK 4.93) and TSK a better texture (TSK = 4.93; ISK = 4.78). These differences depended on the quality of the raw materilas as well as climatic conditions during ripening and not on the type of production. Accordingly, the industrial production of traditional sausage could also provide a high quality product, once the traditional requirements were taken.
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien
T1  - Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia
VL  - 98
IS  - 6
SP  - 93
EP  - 99
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1670
ER  - 

@article{
author = "Suvajdžić, Branko and Petronijević, Radivoj and Teodorović, Vlado and Tomovie, Vladimir and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasilev, Dragan",
year = "2018",
abstract = "Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study was to investigate the quality of two groups of Sremski Kulen produced according to the same recipe but under traditional [TSKl and industrial (ISK) environment. The differences at the beginning of sausage ripening included a slower fermentation in TSK followed by a lower number of lactic acid bacteria (TSK: 7.67, ISK: 8.17 log CFU/g) and higher pH value ITSK: 5.62 and ISK: 5.34). In contrast, at the end of ripening TSK contained more lactic acid bacteria (8.41 log CFU/g) and micrococci (4.14 log CFU/g), followed by lower pH value (5.46) then ISK 17.86 3, 97 log CFU/g, pH = 5.64 respectively). Although both products were made according to the same recipe, there was a difference in the initial fat ITSK: 10.6; ISK 13.5%) and meat protein content (TSK: 19.9; ISK 18.2%) detected, but not at the end of maturation (fat: 26.2 and 29.0; meat protein: 36.5 and 36.1% respectively). Sensory quality was rated very high ITSK: 4.78; ISK 4.87), while ISK exhibited more intense flavor ITSK: 4.50; ISK 4.93) and TSK a better texture (TSK = 4.93; ISK = 4.78). These differences depended on the quality of the raw materilas as well as climatic conditions during ripening and not on the type of production. Accordingly, the industrial production of traditional sausage could also provide a high quality product, once the traditional requirements were taken.",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien, Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia",
volume = "98",
number = "6",
pages = "93-99",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1670"
}

Suvajdžić, B., Petronijević, R., Teodorović, V., Tomovie, V., Dimitrijević, M., Karabasil, N.,& Vasilev, D.. (2018). Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main., 98(6), 93-99.
https://hdl.handle.net/21.15107/rcub_veterinar_1670

Suvajdžić B, Petronijević R, Teodorović V, Tomovie V, Dimitrijević M, Karabasil N, Vasilev D. Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien. in Fleischwirtschaft. 2018;98(6):93-99.
https://hdl.handle.net/21.15107/rcub_veterinar_1670 .

Suvajdžić, Branko, Petronijević, Radivoj, Teodorović, Vlado, Tomovie, Vladimir, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasilev, Dragan, "Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien" in Fleischwirtschaft, 98, no. 6 (2018):93-99,
https://hdl.handle.net/21.15107/rcub_veterinar_1670 .

TY  - JOUR
AU  - Trbović, Dejana
AU  - Đorđević, Vesna
AU  - Špirić, Aurelija
AU  - Petronijević, Radivoj
AU  - Teodorović, Vlado
AU  - Parunović, Nenad
AU  - Marković, Zoran
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1565
AB  - The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
VL  - 59
IS  - 1
SP  - 28
EP  - 37
DO  - 10.18485/meattech.2018.59.1.4
ER  - 

@article{
author = "Trbović, Dejana and Đorđević, Vesna and Špirić, Aurelija and Petronijević, Radivoj and Teodorović, Vlado and Parunović, Nenad and Marković, Zoran",
year = "2018",
abstract = "The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)",
volume = "59",
number = "1",
pages = "28-37",
doi = "10.18485/meattech.2018.59.1.4"
}

Trbović, D., Đorđević, V., Špirić, A., Petronijević, R., Teodorović, V., Parunović, N.,& Marković, Z.. (2018). Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 28-37.
https://doi.org/10.18485/meattech.2018.59.1.4

Trbović D, Đorđević V, Špirić A, Petronijević R, Teodorović V, Parunović N, Marković Z. Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology. 2018;59(1):28-37.
doi:10.18485/meattech.2018.59.1.4 .

Trbović, Dejana, Đorđević, Vesna, Špirić, Aurelija, Petronijević, Radivoj, Teodorović, Vlado, Parunović, Nenad, Marković, Zoran, "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)" in Meat Technology, 59, no. 1 (2018):28-37,
https://doi.org/10.18485/meattech.2018.59.1.4 . .

TY  - CONF
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Velebit, Branko
AU  - Petronijević, Radivoj
AU  - Lakićević, Brankica
AU  - Đorđević, V.
AU  - Janković, V.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
AB  - Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage
VL  - 85
SP  - UNSP 012073
DO  - 10.1088/1755-1315/85/1/012073
ER  - 

@conference{
author = "Baltić, Tatjana and Ćirić, Jelena and Velebit, Branko and Petronijević, Radivoj and Lakićević, Brankica and Đorđević, V. and Janković, V.",
year = "2017",
abstract = "Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage",
volume = "85",
pages = "UNSP 012073",
doi = "10.1088/1755-1315/85/1/012073"
}

Baltić, T., Ćirić, J., Velebit, B., Petronijević, R., Lakićević, B., Đorđević, V.,& Janković, V.. (2017). Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012073.
https://doi.org/10.1088/1755-1315/85/1/012073

Baltić T, Ćirić J, Velebit B, Petronijević R, Lakićević B, Đorđević V, Janković V. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012073.
doi:10.1088/1755-1315/85/1/012073 .

Baltić, Tatjana, Ćirić, Jelena, Velebit, Branko, Petronijević, Radivoj, Lakićević, Brankica, Đorđević, V., Janković, V., "Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012073,
https://doi.org/10.1088/1755-1315/85/1/012073 . .

TY  - CONF
AU  - Stefanović, Srđan
AU  - Spirić, Danka
AU  - Petronijević, Radivoj
AU  - Nedeljković-Trailović, Jelena
AU  - Milićević, Dragan
AU  - Nikolić, Dragica M.
AU  - Janković, Saša
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1252
AB  - The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M-1 in milk. Regression analysis showed higher level of agreement between aflatoxin B-1 samples (R2=0.994), compared to aflatoxin M-1 samples (r(2)=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
VL  - 5
SP  - 270
EP  - 273
DO  - 10.1016/j.profoo.2015.09.077
ER  - 

@conference{
author = "Stefanović, Srđan and Spirić, Danka and Petronijević, Radivoj and Nedeljković-Trailović, Jelena and Milićević, Dragan and Nikolić, Dragica M. and Janković, Saša",
year = "2015",
abstract = "The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M-1 in milk. Regression analysis showed higher level of agreement between aflatoxin B-1 samples (R2=0.994), compared to aflatoxin M-1 samples (r(2)=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk",
volume = "5",
pages = "270-273",
doi = "10.1016/j.profoo.2015.09.077"
}

Stefanović, S., Spirić, D., Petronijević, R., Nedeljković-Trailović, J., Milićević, D., Nikolić, D. M.,& Janković, S.. (2015). Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 270-273.
https://doi.org/10.1016/j.profoo.2015.09.077

Stefanović S, Spirić D, Petronijević R, Nedeljković-Trailović J, Milićević D, Nikolić DM, Janković S. Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:270-273.
doi:10.1016/j.profoo.2015.09.077 .

Stefanović, Srđan, Spirić, Danka, Petronijević, Radivoj, Nedeljković-Trailović, Jelena, Milićević, Dragan, Nikolić, Dragica M., Janković, Saša, "Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):270-273,
https://doi.org/10.1016/j.profoo.2015.09.077 . .

TY  - JOUR
AU  - Babić, Jelena A.
AU  - Dimitrijević, Mirjana
AU  - Milijašević, Milan
AU  - Đorđević, Vesna
AU  - Petronijević, Radivoj
AU  - Grbić, Slaven
AU  - Špirić, Aurelija
PY  - 2014
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1158
AB  - The purpose of food packing in modified atmospheric conditions is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen (O2) and nitrogen (N2). The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group) and 40%CO2+60%N2 (II group), whereas the samples from third, control group, (III group) were vacuum packaged. During trials, samples were stored in refrigerator at +3°C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that all investigated mixtures of gases as well as vacuum had a significant influence on the values of TVB-N in trout and carp cut samples. The lowest increase in TVB-N was established in trout and carp cut samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p  lt  0,001) between the average values of TVB-N for trout (I group: 18.17±0.93; II group: 20.90±0.81 and III group: 36.18±2.65 mg N/100 g) and carp cuts (I group: 26.74±1.48; II group: 30.02±0.31 and III group: 35.10±1.75 mg N/100 g) was established on the 14th day. The lowest pH value was measured in samples packaged in modified atmosphere with 60% CO2+40% N2 (I group). On the 14th day of testing obtained value was 6,15 ± 0,09 for trout and 5.94±1.11 for carp samples. Increase in pH value in trout samples packed in vacuum was established during the whole period of investigation (p  lt  0,001), while in carp cut samples packaged in vacuum the increase in pH value (p  lt  0,05) was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH.
AB  - Cilj ovih istraživanja bio je da se ispita uticaj pakovanja u modifikovanoj atmosferi i vakuumu na promene vrednosti ukupno isparljivog azota (TVB-N) i pH mesa kalifornijske pastrmke (Oncorhynchus mykiss) i šarana (Cyprinus carpio), kao odabranih hemijskih parametara svežine mesa ribe i da se ustanove najpodesnije smeše gasova za pakovanje ove dve slatkovodne vrste riba. Za potrebe ovog istraživanja formirane su po tri grupe uzoraka očišćene pastrmke i odrezaka šarana. Prve dve grupe su upakovane u modifikovanu atmosferu sa različitim odnosom gasova: 60% CO2 + 40% N2 (I grupa) i 40% CO2 + 60% N2 (II grupa), dok je III, kontrolna, grupa upakovana u vakuum. Svi uzorci su čuvani pri istovetnim uslovima na temperaturi od +3 °C, a zatim su prvog, sedmog i četrnaestog dana čuvanja obavljena ispitivanja. Dobijeni rezultati ukazuju da je na vrednost TVB-N u uzorcima pastrmke i odrezaka šarana bitno uticao sastav upotrebljene gasne smeše. Tokom četrnaest dana čuvanja vrednosti za TVB-N u uzorcima sve tri grupe pastrmke i odrezaka šarana statistički su značajno porasle (p  lt  0,001). Najmanji rast vrednosti za TVB-N ustanovljen je u I grupi uzoraka pastrmke i odrezaka šarana, dok je porast vrednosti za TVB-N bio najveći u uzorcima III grupe. Najniža pH vrednost ustanovljena je u uzorcima pastrmke i odrezaka šarana koji su upakovani u modifikovanu atmosferu sa 60% CO2 + 40% N2 (I grupa). Rast pH vrednosti u uzorcima pastrmke upakovane u vakuum ustanovljen je tokom celog perioda ispitivanja, dok je u uzorcima odrezaka šarana upakovanim u vakuum rast pH vrednosti ustanovljen samo do sedmog dana ispitivanja. Smeša gasova sa 60% CO2 + 40% N2 pokazala se kao najpodesnija za pakovanje sveže pastrmke i odrezaka šarana.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska Industrija
T1  - Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio)
T1  - Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske parametre svežine kalifornijske pastrmke (Oncorhynchus mykiss) i odrezaka šarana (Cyprinus carpio)
VL  - 68
IS  - 1
SP  - 69
EP  - 76
DO  - 10.2298/HEMIND130304030B
ER  - 

@article{
author = "Babić, Jelena A. and Dimitrijević, Mirjana and Milijašević, Milan and Đorđević, Vesna and Petronijević, Radivoj and Grbić, Slaven and Špirić, Aurelija",
year = "2014",
abstract = "The purpose of food packing in modified atmospheric conditions is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen (O2) and nitrogen (N2). The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group) and 40%CO2+60%N2 (II group), whereas the samples from third, control group, (III group) were vacuum packaged. During trials, samples were stored in refrigerator at +3°C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that all investigated mixtures of gases as well as vacuum had a significant influence on the values of TVB-N in trout and carp cut samples. The lowest increase in TVB-N was established in trout and carp cut samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p  lt  0,001) between the average values of TVB-N for trout (I group: 18.17±0.93; II group: 20.90±0.81 and III group: 36.18±2.65 mg N/100 g) and carp cuts (I group: 26.74±1.48; II group: 30.02±0.31 and III group: 35.10±1.75 mg N/100 g) was established on the 14th day. The lowest pH value was measured in samples packaged in modified atmosphere with 60% CO2+40% N2 (I group). On the 14th day of testing obtained value was 6,15 ± 0,09 for trout and 5.94±1.11 for carp samples. Increase in pH value in trout samples packed in vacuum was established during the whole period of investigation (p  lt  0,001), while in carp cut samples packaged in vacuum the increase in pH value (p  lt  0,05) was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH., Cilj ovih istraživanja bio je da se ispita uticaj pakovanja u modifikovanoj atmosferi i vakuumu na promene vrednosti ukupno isparljivog azota (TVB-N) i pH mesa kalifornijske pastrmke (Oncorhynchus mykiss) i šarana (Cyprinus carpio), kao odabranih hemijskih parametara svežine mesa ribe i da se ustanove najpodesnije smeše gasova za pakovanje ove dve slatkovodne vrste riba. Za potrebe ovog istraživanja formirane su po tri grupe uzoraka očišćene pastrmke i odrezaka šarana. Prve dve grupe su upakovane u modifikovanu atmosferu sa različitim odnosom gasova: 60% CO2 + 40% N2 (I grupa) i 40% CO2 + 60% N2 (II grupa), dok je III, kontrolna, grupa upakovana u vakuum. Svi uzorci su čuvani pri istovetnim uslovima na temperaturi od +3 °C, a zatim su prvog, sedmog i četrnaestog dana čuvanja obavljena ispitivanja. Dobijeni rezultati ukazuju da je na vrednost TVB-N u uzorcima pastrmke i odrezaka šarana bitno uticao sastav upotrebljene gasne smeše. Tokom četrnaest dana čuvanja vrednosti za TVB-N u uzorcima sve tri grupe pastrmke i odrezaka šarana statistički su značajno porasle (p  lt  0,001). Najmanji rast vrednosti za TVB-N ustanovljen je u I grupi uzoraka pastrmke i odrezaka šarana, dok je porast vrednosti za TVB-N bio najveći u uzorcima III grupe. Najniža pH vrednost ustanovljena je u uzorcima pastrmke i odrezaka šarana koji su upakovani u modifikovanu atmosferu sa 60% CO2 + 40% N2 (I grupa). Rast pH vrednosti u uzorcima pastrmke upakovane u vakuum ustanovljen je tokom celog perioda ispitivanja, dok je u uzorcima odrezaka šarana upakovanim u vakuum rast pH vrednosti ustanovljen samo do sedmog dana ispitivanja. Smeša gasova sa 60% CO2 + 40% N2 pokazala se kao najpodesnija za pakovanje sveže pastrmke i odrezaka šarana.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska Industrija",
title = "Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio), Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske parametre svežine kalifornijske pastrmke (Oncorhynchus mykiss) i odrezaka šarana (Cyprinus carpio)",
volume = "68",
number = "1",
pages = "69-76",
doi = "10.2298/HEMIND130304030B"
}

Babić, J. A., Dimitrijević, M., Milijašević, M., Đorđević, V., Petronijević, R., Grbić, S.,& Špirić, A.. (2014). Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio). in Hemijska Industrija
Savez hemijskih inženjera, Beograd., 68(1), 69-76.
https://doi.org/10.2298/HEMIND130304030B

Babić JA, Dimitrijević M, Milijašević M, Đorđević V, Petronijević R, Grbić S, Špirić A. Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio). in Hemijska Industrija. 2014;68(1):69-76.
doi:10.2298/HEMIND130304030B .

Babić, Jelena A., Dimitrijević, Mirjana, Milijašević, Milan, Đorđević, Vesna, Petronijević, Radivoj, Grbić, Slaven, Špirić, Aurelija, "Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio)" in Hemijska Industrija, 68, no. 1 (2014):69-76,
https://doi.org/10.2298/HEMIND130304030B . .

TY  - JOUR
AU  - Šarčević, Danijela
AU  - Đorđević, Vesna
AU  - Petronijević, Radivoj
AU  - Matekalo-Sverak, Vesna
AU  - Karabasil, Nedjeljko
AU  - Popović, Ljuba
AU  - Janković, Vesna
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1035
AB  - The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month.
AB  - Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The attitudes and habits of Serbian schoolchildren in consumption of meat
T1  - Stavovi i navike školske dece u Srbiji u konzumiranju mesa
VL  - 54
IS  - 2
SP  - 160
EP  - 167
DO  - 10.5937/tehmesa1302160S
ER  - 

@article{
author = "Šarčević, Danijela and Đorđević, Vesna and Petronijević, Radivoj and Matekalo-Sverak, Vesna and Karabasil, Nedjeljko and Popović, Ljuba and Janković, Vesna",
year = "2013",
abstract = "The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years of age, divided into three class groups (I group - from I-IV and II group from V-VIII - Primary school; III group from I-IV - High school). The results showed that all examined schoolchildren had habit to eat meat, except one of them. In regard to the preference, meat and meat products as foodstuff were categorized among schoolchildren as 'much liked food' There was statistically significant difference (p  lt  0.05) in explored attitude about consumption of chicken, pork, beef/veal, lamb and venison meat. Schoolchildren of all examined groups primarily consumed chicken meat, followed by pork, beef/veal, and lamb, and at the last place venison. Also, results show that most of schoolchildren usually eat meat prepared at home for one meal per a day, which is in accordance with recommendation provided by Gazette for nutrition of schoolchildren in children's institution of the Republic of Serbia. Responses to the question 'How often do you eat meat?' in 21.49% of total number indicated that eating habits in meat consumption may cause heart problems in schoolchildren population. Survey results showed that schoolchildren primarily eat meat prepared at home, in cooked dishes, as well as grilled or roasted meats. Small percentage (2.68%) pointed that they consumed meat 'three times a day', while 18.86 % do it only once a week or once a month., Cilj ovog rada bio je da se ispitaju stavovi i navike školske dece u Srbiji u konzumiranju mesa i proizvoda od mesa. Istraživanje je sprovedeno korišćenjem upitnika, na uzorku od 228 školske dece, uzrasta 7 do 18 godina, podeljene u tri grupe (od I - IV i V - VIII razreda osnovne i I - IV razreda srednje škole). Rezultati su pokazali da, osim jednog deteta, sva ispitana deca koriste meso u ishrani. Po pitanju dopadljivosti, meso i proizvodi od mesa su namirnice koje se među decom kategorišu kao 'mnogo mi se sviđa'. Statistički značajna razlika (p  lt  0,05) pokazala se u stavovima đaka prilikom konzumiranja pilećeg, svinjskog i junećeg/ telećeg, jagnjećeg i mesa divljači. Takođe, rezultati su pokazali da školska deca, obično, jedu meso kod kuće, bar za jedan obrok, što je u skladu sa preporukama Pravilnika o normativima društvene ishrane dece u ustanovama za decu Republike Srbije. Odgovori na pitanje 'Koliko često jedete meso?', u 21,49% školske dece, ukazuju na činjenicu da bi način na koji deca konzumiraju meso mogao da dovede do srčanih oboljenja. Rezultati istraživanja pokazuju da školska deca primarno jedu meso koje je pripremljeno kod kuće, kako kuvano, tako i pečeno i prženo. Mali procenat ispitane školske dece (2,68%) se izjasnio da jede meso 'tri puta dnevno', dok 18,86 % dece konzumira meso jednom nedeljno, ili jednom mesečno.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The attitudes and habits of Serbian schoolchildren in consumption of meat, Stavovi i navike školske dece u Srbiji u konzumiranju mesa",
volume = "54",
number = "2",
pages = "160-167",
doi = "10.5937/tehmesa1302160S"
}

Šarčević, D., Đorđević, V., Petronijević, R., Matekalo-Sverak, V., Karabasil, N., Popović, L.,& Janković, V.. (2013). The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 54(2), 160-167.
https://doi.org/10.5937/tehmesa1302160S

Šarčević D, Đorđević V, Petronijević R, Matekalo-Sverak V, Karabasil N, Popović L, Janković V. The attitudes and habits of Serbian schoolchildren in consumption of meat. in Tehnologija mesa. 2013;54(2):160-167.
doi:10.5937/tehmesa1302160S .

Šarčević, Danijela, Đorđević, Vesna, Petronijević, Radivoj, Matekalo-Sverak, Vesna, Karabasil, Nedjeljko, Popović, Ljuba, Janković, Vesna, "The attitudes and habits of Serbian schoolchildren in consumption of meat" in Tehnologija mesa, 54, no. 2 (2013):160-167,
https://doi.org/10.5937/tehmesa1302160S . .

TY  - JOUR
AU  - Vranić, Danijela
AU  - Baltić, Milan Ž.
AU  - Trbović, Dejana
AU  - Đinović-Stojanović, Jasna
AU  - Marković, Radmila
AU  - Petronijević, Radivoj
AU  - Spirić, Aurelija
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/942
AB  - Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjić city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p  lt  0.05) in content of total saturated fatty acids was established between fingerlings and marketable size trout (31.81% and 29.14%, respectively), also in polyunsaturated fatty acids-PUFA (33.93% and 36.78%, respectively) and n-3 fatty acids (17.17% and 19.20%, respectively). Content of monounsaturated fatty acids was similar and ranged from 33.30%, in fingerlings, to 33.05% in marketable size trout. There was no statistically significant difference (p > 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition.
AB  - Kalifornijska pastrmka (Oncorhynchus mykiss) je jedna od najpoznatijih vrsta ribe u prirodi. Promene u hemijskom sastavu mesa ribe su povezane sa starošću i veličinom ribe. Sadržaj holesterola u tkivima životinja je u vezi sa načinom i kvalitetom ishrane, uprkos regulatornom mehanizmu sinteze i apsorpcije holesterola. Cilj ovih ispitivanja je bio određivanje i poređenje hemijskog sastava, sadržaja holesterola i masnokiselinskog profi la mlađi i konzumne kalifornijske pastrmke iz akvakulture. Uzorci mlađi (prosečne mase 99 g i dužine 18,6 cm) i konzumne kalifornijske pastrmke (prosečne mase 229 g i dužine 23,3 cm) su sakupljeni u avgustu 2010. godine u ribnjaku 'Ribnik', Mrkonjić Grad, Republika Srpska - Bosna i Hercegovina. Mlađ i konzumna pastrmka su hranjene kompletnom hranom za pastrmku, sličnog sastava (riblji proizvodi, ulja i masnoće, proizvodi od žita i semena uljarica). Rezultati ispitivanja su pokazali da nema statistički značajne razlike (p > 0,05) u sadržaju ukupnih lipida (3,81%, mlađ i 4,17%, konzumna pastrmka) i pepela (1,27%, mlađ i 1,29%, konzumna pastrmka). U filetima konzumne pastrmke je utvrđen veći sadržaj proteina (18,69%) i manji sadržaj vode (75,40%) u poređenju sa njihovim sadržajem u filetima mlađi (17,72% proteina i 77,11% vode). Sadržaj holesterola je bio 82,59 mg/100 g (mlađ) i 70,12 mg/100 g (konzumna pastrmka). U filetima mlađi i konzumne pastrmke utvrđena je statistički značajna razlika (p  lt  0,05) u sadržaju ukupnih zasićenih masnih kiselina (31,81% i 29,14%, respektivno), polinezasićenih masnih kiselina - PNMK (33,93% i 36,78%, respektivno) i n-3 masnih kiselina (17,17% i 19,20%, respektivno). Sadržaj mononezasićenih masnih kiselina je bio sličan i iznosio je u mlađi 33,30% i u konzumnoj pastrmci 33,05%. Nije postojala statistički značajna razlika (p > 0,05) u sadržaju ukupnih n-6 masnih kiselina u mlađi (16,76%) i konzumnoj ribi (17,58%). Veće količine n-3 PNMK u fi letima mlađi (17,17%) i konzumne pastrmke (19,20%) i manje količine n-6 PNMK (16,76% u mlađi i 17,58% u konzumnoj pastrmci) daju povoljan odnos n-3 i n-6 (1,02 u mlađi i 1,09 u konzumnoj pastrmci). Sadržaj eikozapentaenske (EPA, C20:5 n-3) i dokozaheksaenske kiseline (DHA, C22:6 n-3) bio je 2,78% i 8,21% u mlađi i 3,36% i 9,29% u konzumnoj ribi, respektivno. Sadržaj EPA+DHA u ukupnim masnim kiselinama je bio 10,99% u mlađi i 12,65% u konzumnoj kalifornijskoj pastrmci. Konzumiranjem 200 g ove ribe unos poželjnih masnih kiselina, EPA i DHA, iznosi 0,84 g za mlađ, odnosno 1,06 g za konzumnu kalifornijsku pastrmku, što je u skladu sa preporukom Američkog udruženja za srce za osobe sa kardiovaskularnim oboljenjima (dnevni unos: ukupno 1 g EPA i DHA). Rast pastrmke je bio praćen povećanjem sadržaja proteina, smanjenjem sadržaja vode i povećanjem PNMK, naročito n-3 esencijalnih masnih kiselina. Zbog značajnog sadržaja proteina i nezasićenih masnih kiselina i male količine masti, kalifornijska pastrmka se može svrstati u jednu od nutritivno najvrednijih namirnica u ishrani ljudi.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets
T1  - Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
VL  - 53
IS  - 1
SP  - 26
EP  - 35
DO  - 10.5937/tehmesa1201026V
ER  - 

@article{
author = "Vranić, Danijela and Baltić, Milan Ž. and Trbović, Dejana and Đinović-Stojanović, Jasna and Marković, Radmila and Petronijević, Radivoj and Spirić, Aurelija",
year = "2012",
abstract = "Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjić city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p  lt  0.05) in content of total saturated fatty acids was established between fingerlings and marketable size trout (31.81% and 29.14%, respectively), also in polyunsaturated fatty acids-PUFA (33.93% and 36.78%, respectively) and n-3 fatty acids (17.17% and 19.20%, respectively). Content of monounsaturated fatty acids was similar and ranged from 33.30%, in fingerlings, to 33.05% in marketable size trout. There was no statistically significant difference (p > 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition., Kalifornijska pastrmka (Oncorhynchus mykiss) je jedna od najpoznatijih vrsta ribe u prirodi. Promene u hemijskom sastavu mesa ribe su povezane sa starošću i veličinom ribe. Sadržaj holesterola u tkivima životinja je u vezi sa načinom i kvalitetom ishrane, uprkos regulatornom mehanizmu sinteze i apsorpcije holesterola. Cilj ovih ispitivanja je bio određivanje i poređenje hemijskog sastava, sadržaja holesterola i masnokiselinskog profi la mlađi i konzumne kalifornijske pastrmke iz akvakulture. Uzorci mlađi (prosečne mase 99 g i dužine 18,6 cm) i konzumne kalifornijske pastrmke (prosečne mase 229 g i dužine 23,3 cm) su sakupljeni u avgustu 2010. godine u ribnjaku 'Ribnik', Mrkonjić Grad, Republika Srpska - Bosna i Hercegovina. Mlađ i konzumna pastrmka su hranjene kompletnom hranom za pastrmku, sličnog sastava (riblji proizvodi, ulja i masnoće, proizvodi od žita i semena uljarica). Rezultati ispitivanja su pokazali da nema statistički značajne razlike (p > 0,05) u sadržaju ukupnih lipida (3,81%, mlađ i 4,17%, konzumna pastrmka) i pepela (1,27%, mlađ i 1,29%, konzumna pastrmka). U filetima konzumne pastrmke je utvrđen veći sadržaj proteina (18,69%) i manji sadržaj vode (75,40%) u poređenju sa njihovim sadržajem u filetima mlađi (17,72% proteina i 77,11% vode). Sadržaj holesterola je bio 82,59 mg/100 g (mlađ) i 70,12 mg/100 g (konzumna pastrmka). U filetima mlađi i konzumne pastrmke utvrđena je statistički značajna razlika (p  lt  0,05) u sadržaju ukupnih zasićenih masnih kiselina (31,81% i 29,14%, respektivno), polinezasićenih masnih kiselina - PNMK (33,93% i 36,78%, respektivno) i n-3 masnih kiselina (17,17% i 19,20%, respektivno). Sadržaj mononezasićenih masnih kiselina je bio sličan i iznosio je u mlađi 33,30% i u konzumnoj pastrmci 33,05%. Nije postojala statistički značajna razlika (p > 0,05) u sadržaju ukupnih n-6 masnih kiselina u mlađi (16,76%) i konzumnoj ribi (17,58%). Veće količine n-3 PNMK u fi letima mlađi (17,17%) i konzumne pastrmke (19,20%) i manje količine n-6 PNMK (16,76% u mlađi i 17,58% u konzumnoj pastrmci) daju povoljan odnos n-3 i n-6 (1,02 u mlađi i 1,09 u konzumnoj pastrmci). Sadržaj eikozapentaenske (EPA, C20:5 n-3) i dokozaheksaenske kiseline (DHA, C22:6 n-3) bio je 2,78% i 8,21% u mlađi i 3,36% i 9,29% u konzumnoj ribi, respektivno. Sadržaj EPA+DHA u ukupnim masnim kiselinama je bio 10,99% u mlađi i 12,65% u konzumnoj kalifornijskoj pastrmci. Konzumiranjem 200 g ove ribe unos poželjnih masnih kiselina, EPA i DHA, iznosi 0,84 g za mlađ, odnosno 1,06 g za konzumnu kalifornijsku pastrmku, što je u skladu sa preporukom Američkog udruženja za srce za osobe sa kardiovaskularnim oboljenjima (dnevni unos: ukupno 1 g EPA i DHA). Rast pastrmke je bio praćen povećanjem sadržaja proteina, smanjenjem sadržaja vode i povećanjem PNMK, naročito n-3 esencijalnih masnih kiselina. Zbog značajnog sadržaja proteina i nezasićenih masnih kiselina i male količine masti, kalifornijska pastrmka se može svrstati u jednu od nutritivno najvrednijih namirnica u ishrani ljudi.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets, Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta",
volume = "53",
number = "1",
pages = "26-35",
doi = "10.5937/tehmesa1201026V"
}

Vranić, D., Baltić, M. Ž., Trbović, D., Đinović-Stojanović, J., Marković, R., Petronijević, R.,& Spirić, A.. (2012). Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 53(1), 26-35.
https://doi.org/10.5937/tehmesa1201026V

Vranić D, Baltić MŽ, Trbović D, Đinović-Stojanović J, Marković R, Petronijević R, Spirić A. Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets. in Tehnologija mesa. 2012;53(1):26-35.
doi:10.5937/tehmesa1201026V .

Vranić, Danijela, Baltić, Milan Ž., Trbović, Dejana, Đinović-Stojanović, Jasna, Marković, Radmila, Petronijević, Radivoj, Spirić, Aurelija, "Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets" in Tehnologija mesa, 53, no. 1 (2012):26-35,
https://doi.org/10.5937/tehmesa1201026V . .