TY  - JOUR
AU  - Ikonić, Predrag
AU  - Peulić, Tatjana
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Popović, Sanja
AU  - Šarić, Ljubiša
AU  - Novaković, Aleksandra
AU  - Tomović, Vladimir
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2229
AB  - Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
PB  - Springer
T2  - Journal of Food Science and Technology
T1  - Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
VL  - 58
IS  - 8
SP  - 3215
EP  - 3222
DO  - 10.1007/s13197-020-04825-4
ER  - 

@article{
author = "Ikonić, Predrag and Peulić, Tatjana and Jokanović, Marija and Šojić, Branislav and Škaljac, Snežana and Popović, Sanja and Šarić, Ljubiša and Novaković, Aleksandra and Tomović, Vladimir and Vasilev, Dragan",
year = "2021",
abstract = "Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.",
publisher = "Springer",
journal = "Journal of Food Science and Technology",
title = "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages",
volume = "58",
number = "8",
pages = "3215-3222",
doi = "10.1007/s13197-020-04825-4"
}

Ikonić, P., Peulić, T., Jokanović, M., Šojić, B., Škaljac, S., Popović, S., Šarić, L., Novaković, A., Tomović, V.,& Vasilev, D.. (2021). Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology
Springer., 58(8), 3215-3222.
https://doi.org/10.1007/s13197-020-04825-4

Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. in Journal of Food Science and Technology. 2021;58(8):3215-3222.
doi:10.1007/s13197-020-04825-4 .

Ikonić, Predrag, Peulić, Tatjana, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Popović, Sanja, Šarić, Ljubiša, Novaković, Aleksandra, Tomović, Vladimir, Vasilev, Dragan, "Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages" in Journal of Food Science and Technology, 58, no. 8 (2021):3215-3222,
https://doi.org/10.1007/s13197-020-04825-4 . .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Bacić, Dragan
AU  - Mitić-Ćulafić, Dragana
AU  - Đuriš, Mihal
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2228
AB  - Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.
PB  - MDPI
T2  - Foods
T1  - Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
VL  - 10
IS  - 8
SP  - 1696
DO  - 10.3390/foods10081696
ER  - 

@article{
author = "Jovanović, Marina and Zlatanović, Snežana and Micić, Darko and Bacić, Dragan and Mitić-Ćulafić, Dragana and Đuriš, Mihal and Gorjanović, Stanislava",
year = "2021",
abstract = "Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.",
publisher = "MDPI",
journal = "Foods",
title = "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria",
volume = "10",
number = "8",
pages = "1696",
doi = "10.3390/foods10081696"
}

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Đuriš, M.,& Gorjanović, S.. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods
MDPI., 10(8), 1696.
https://doi.org/10.3390/foods10081696

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Đuriš M, Gorjanović S. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods. 2021;10(8):1696.
doi:10.3390/foods10081696 .

Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Đuriš, Mihal, Gorjanović, Stanislava, "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" in Foods, 10, no. 8 (2021):1696,
https://doi.org/10.3390/foods10081696 . .