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  - JOUR
AU  - Mićović, Nathalie
AU  - Kurćubić, Vladimir
AU  - Tomović, Vladimir
AU  - Suvajdžić, Branko
AU  - Miletić, Nemanja
AU  - Stajković, Silvana
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Vasilev, Dragan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2617
AB  - Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.
PB  - Deutscher Fachverlag GmbH
T2  - Fleischwirtschaft
T1  - Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
VL  - 101
IS  - 12
SP  - 97
EP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2617
ER  - 

@article{
author = "Mićović, Nathalie and Kurćubić, Vladimir and Tomović, Vladimir and Suvajdžić, Branko and Miletić, Nemanja and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Vasilev, Dragan",
year = "2021",
abstract = "Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft",
title = "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages",
volume = "101",
number = "12",
pages = "97-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2617"
}

Mićović, N., Kurćubić, V., Tomović, V., Suvajdžić, B., Miletić, N., Stajković, S., Karabasil, N., Dimitrijević, M.,& Vasilev, D.. (2021). Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH., 101(12), 97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617

Mićović N, Kurćubić V, Tomović V, Suvajdžić B, Miletić N, Stajković S, Karabasil N, Dimitrijević M, Vasilev D. Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft. 2021;101(12):97-104.
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

Mićović, Nathalie, Kurćubić, Vladimir, Tomović, Vladimir, Suvajdžić, Branko, Miletić, Nemanja, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Vasilev, Dragan, "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages" in Fleischwirtschaft, 101, no. 12 (2021):97-104,
https://hdl.handle.net/21.15107/rcub_veterinar_2617 .

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 . .