Ivanović, Jelena

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  • Ivanović, Jelena (52)
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Author's Bibliography

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

Đorđević, Jasna; Bošković, Marija; Stareević, Marija; Ivanović, Jelena; Karabasil, Nedjeljko; Dimitrijević, Mirjana; Branković-Lazić, Ivana; Baltić, Milan Ž.

(Springer, New York, 2018)

TY  - JOUR
AU  - Đorđević, Jasna
AU  - Bošković, Marija
AU  - Stareević, Marija
AU  - Ivanović, Jelena
AU  - Karabasil, Nedjeljko
AU  - Dimitrijević, Mirjana
AU  - Branković-Lazić, Ivana
AU  - Baltić, Milan Ž.
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1650
AB  - The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
PB  - Springer, New York
T2  - Brazilian Journal of Microbiology
T1  - Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere
VL  - 49
IS  - 3
SP  - 607
EP  - 613
DO  - 10.1016/j.bjm.2017.09.009
ER  - 
@article{
author = "Đorđević, Jasna and Bošković, Marija and Stareević, Marija and Ivanović, Jelena and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Branković-Lazić, Ivana and Baltić, Milan Ž.",
year = "2018",
abstract = "The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing (20%O-2/50%CO2/30%N-2 and 20%O-2/30%CO2/50%N-2) and stored at 3 +/- 1 degrees C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p <0.01; p <0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.",
publisher = "Springer, New York",
journal = "Brazilian Journal of Microbiology",
title = "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere",
volume = "49",
number = "3",
pages = "607-613",
doi = "10.1016/j.bjm.2017.09.009"
}
Đorđević, J., Bošković, M., Stareević, M., Ivanović, J., Karabasil, N., Dimitrijević, M., Branković-Lazić, I.,& Baltić, M. Ž.. (2018). Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology
Springer, New York., 49(3), 607-613.
https://doi.org/10.1016/j.bjm.2017.09.009
Đorđević J, Bošković M, Stareević M, Ivanović J, Karabasil N, Dimitrijević M, Branković-Lazić I, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. in Brazilian Journal of Microbiology. 2018;49(3):607-613.
doi:10.1016/j.bjm.2017.09.009 .
Đorđević, Jasna, Bošković, Marija, Stareević, Marija, Ivanović, Jelena, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Branković-Lazić, Ivana, Baltić, Milan Ž., "Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere" in Brazilian Journal of Microbiology, 49, no. 3 (2018):607-613,
https://doi.org/10.1016/j.bjm.2017.09.009 . .
31
11
28

Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs

Dokmanović, Marija; Ivanović, Jelena; Janjić, Jelena; Bošković, Marija; Laudanović, Milica; Pantić, Srdjan; Baltić, Milan Ž.

(Wiley, Hoboken, 2017)

TY  - JOUR
AU  - Dokmanović, Marija
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Laudanović, Milica
AU  - Pantić, Srdjan
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1490
AB  - The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n=100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P<0.05) and skin blemish score (P <0.001), lower temperature (P<0.05) and drip loss (P<0.01), as well as darker, less red and yellow meat color (P<0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P<0.05), while barrows had lower skin blemish scores (P<0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P<0.05) than non-aggressive pigs.
PB  - Wiley, Hoboken
T2  - Animal Science Journal
T1  - Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs
VL  - 88
IS  - 3
SP  - 500
EP  - 506
DO  - 10.1111/asj.12649
ER  - 
@article{
author = "Dokmanović, Marija and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Laudanović, Milica and Pantić, Srdjan and Baltić, Milan Ž.",
year = "2017",
abstract = "The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n=100). In the group with short lairage, aggressive behavior of gilts and boars was observed. At exsanguination, blood samples were collected and levels of blood lactate and plasma cortisol were determined. Post mortem pH value, temperature, drip loss, sensory and instrumental color and meat quality class were determined on the muscle Longissimus dorsi. Higher blood lactate concentration (P<0.05) and skin blemish score (P <0.001), lower temperature (P<0.05) and drip loss (P<0.01), as well as darker, less red and yellow meat color (P<0.001) were found after long lairage compared to short lairage. Gilts had higher plasma cortisol concentrations than barrows (P<0.05), while barrows had lower skin blemish scores (P<0.05) than gilts and boars after long lairage. The highest incidence of PSE (pale, soft and exudative) meat was observed in barrows (100.00%) and boars (91.67%) after short lairage, while the lowest incidence of PSE meat was found in barrows (28.89%) after long lairage. Aggressiveness affected meat temperature, as aggressive pigs had higher meat temperature (P<0.05) than non-aggressive pigs.",
publisher = "Wiley, Hoboken",
journal = "Animal Science Journal",
title = "Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs",
volume = "88",
number = "3",
pages = "500-506",
doi = "10.1111/asj.12649"
}
Dokmanović, M., Ivanović, J., Janjić, J., Bošković, M., Laudanović, M., Pantić, S.,& Baltić, M. Ž.. (2017). Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs. in Animal Science Journal
Wiley, Hoboken., 88(3), 500-506.
https://doi.org/10.1111/asj.12649
Dokmanović M, Ivanović J, Janjić J, Bošković M, Laudanović M, Pantić S, Baltić MŽ. Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs. in Animal Science Journal. 2017;88(3):500-506.
doi:10.1111/asj.12649 .
Dokmanović, Marija, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Laudanović, Milica, Pantić, Srdjan, Baltić, Milan Ž., "Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs" in Animal Science Journal, 88, no. 3 (2017):500-506,
https://doi.org/10.1111/asj.12649 . .
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16

Anisakis allergy in human

Ivanović, Jelena; Baltić, Milan Ž.; Bošković, Marija; Kilibarda, Nataša; Dokmanović, Marija; Marković, Radmila; Janjić, Jelena; Baltić, Branislav

(Elsevier Science London, London, 2017)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Kilibarda, Nataša
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Baltić, Branislav
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1498
AB  - Several case reports show allergy and anaphylactic reactions to the fish parasite Anisakis in the domestic and occupational setting. Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in middle-income countries. Human fishery product-borne parasitic diseases caused by nematodes result in infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that indigestion of material from dead parasites in food also present a danger. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reaction to chronic, debilitating conditions. This review discusses the importance of infection with Anisakis simplex and potential of allergy in human.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Anisakis allergy in human
VL  - 59
SP  - 25
EP  - 29
DO  - 10.1016/j.tifs.2016.11.006
ER  - 
@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Bošković, Marija and Kilibarda, Nataša and Dokmanović, Marija and Marković, Radmila and Janjić, Jelena and Baltić, Branislav",
year = "2017",
abstract = "Several case reports show allergy and anaphylactic reactions to the fish parasite Anisakis in the domestic and occupational setting. Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in middle-income countries. Human fishery product-borne parasitic diseases caused by nematodes result in infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. The risk of infection with Anisakis simplex and related parasites of fish has been recognized for some time, but it is now emerging that indigestion of material from dead parasites in food also present a danger. The resulting allergic reactions range from rapid onset and potentially lethal anaphylactic reaction to chronic, debilitating conditions. This review discusses the importance of infection with Anisakis simplex and potential of allergy in human.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Anisakis allergy in human",
volume = "59",
pages = "25-29",
doi = "10.1016/j.tifs.2016.11.006"
}
Ivanović, J., Baltić, M. Ž., Bošković, M., Kilibarda, N., Dokmanović, M., Marković, R., Janjić, J.,& Baltić, B.. (2017). Anisakis allergy in human. in Trends in Food Science & Technology
Elsevier Science London, London., 59, 25-29.
https://doi.org/10.1016/j.tifs.2016.11.006
Ivanović J, Baltić MŽ, Bošković M, Kilibarda N, Dokmanović M, Marković R, Janjić J, Baltić B. Anisakis allergy in human. in Trends in Food Science & Technology. 2017;59:25-29.
doi:10.1016/j.tifs.2016.11.006 .
Ivanović, Jelena, Baltić, Milan Ž., Bošković, Marija, Kilibarda, Nataša, Dokmanović, Marija, Marković, Radmila, Janjić, Jelena, Baltić, Branislav, "Anisakis allergy in human" in Trends in Food Science & Technology, 59 (2017):25-29,
https://doi.org/10.1016/j.tifs.2016.11.006 . .
8
31
13
28

Fatty acid composition in the fillets of rainbow trout grown in different conditions

Krstić, Milena; Mitrović, Radmila; Marković, Radmila; Ivanović, Jelena; Ćirković, Miroslav; Đorđević, Vesna; Baltić, Milan Ž.

(Wiley, Hoboken, 2017)

TY  - JOUR
AU  - Krstić, Milena
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Ivanović, Jelena
AU  - Ćirković, Miroslav
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1510
AB  - The aim of this study was to determine the influence of different feed composition and cultivation on the composition of fatty acids, their relationships, and the cholesterol content in the tissue of rainbow trout (Oncorhynchus mykiss). Trout were reared in ponds at two different altitudes and raised on different feeds. The total amount of monounsaturated fatty acids in fillets of both groups showed no statistically significant difference. However, higher levels of n-6 fatty acids were found in Pond I trout fillets than in Pond II fillets, while Pond II fillets contained almost even amounts of n-3 and n-6 fatty acids. Total cholesterol content in Pond I trout fillets was significantly lower (p<0.05) than in Pond II fillets. The results indicate that the final composition of the trout fillets was mostly dependent on the feed the live fish had consumed; the altitude of the ponds had less effect. Also, both groups of trout could be used in the human diet as biologically valuable foods. Practical application: Our results show influence of altitude, feed, and fatty acid composition of feed on trout fillets. The average fatty acid level in the trout fillets increased in the order SFA <MUFA <PUFA. Trout fillets contain low levels of cholesterol but high levels of EPA, DPA, and DHA. These facts are important for fish industries and aquaculture producers to design a healthy food.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Fatty acid composition in the fillets of rainbow trout grown in different conditions
VL  - 119
IS  - 4
SP  - UNSP 1600082
DO  - 10.1002/ejlt.201600082
ER  - 
@article{
author = "Krstić, Milena and Mitrović, Radmila and Marković, Radmila and Ivanović, Jelena and Ćirković, Miroslav and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2017",
abstract = "The aim of this study was to determine the influence of different feed composition and cultivation on the composition of fatty acids, their relationships, and the cholesterol content in the tissue of rainbow trout (Oncorhynchus mykiss). Trout were reared in ponds at two different altitudes and raised on different feeds. The total amount of monounsaturated fatty acids in fillets of both groups showed no statistically significant difference. However, higher levels of n-6 fatty acids were found in Pond I trout fillets than in Pond II fillets, while Pond II fillets contained almost even amounts of n-3 and n-6 fatty acids. Total cholesterol content in Pond I trout fillets was significantly lower (p<0.05) than in Pond II fillets. The results indicate that the final composition of the trout fillets was mostly dependent on the feed the live fish had consumed; the altitude of the ponds had less effect. Also, both groups of trout could be used in the human diet as biologically valuable foods. Practical application: Our results show influence of altitude, feed, and fatty acid composition of feed on trout fillets. The average fatty acid level in the trout fillets increased in the order SFA <MUFA <PUFA. Trout fillets contain low levels of cholesterol but high levels of EPA, DPA, and DHA. These facts are important for fish industries and aquaculture producers to design a healthy food.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Fatty acid composition in the fillets of rainbow trout grown in different conditions",
volume = "119",
number = "4",
pages = "UNSP 1600082",
doi = "10.1002/ejlt.201600082"
}
Krstić, M., Mitrović, R., Marković, R., Ivanović, J., Ćirković, M., Đorđević, V.,& Baltić, M. Ž.. (2017). Fatty acid composition in the fillets of rainbow trout grown in different conditions. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 119(4), UNSP 1600082.
https://doi.org/10.1002/ejlt.201600082
Krstić M, Mitrović R, Marković R, Ivanović J, Ćirković M, Đorđević V, Baltić MŽ. Fatty acid composition in the fillets of rainbow trout grown in different conditions. in European Journal of Lipid Science and Technology. 2017;119(4):UNSP 1600082.
doi:10.1002/ejlt.201600082 .
Krstić, Milena, Mitrović, Radmila, Marković, Radmila, Ivanović, Jelena, Ćirković, Miroslav, Đorđević, Vesna, Baltić, Milan Ž., "Fatty acid composition in the fillets of rainbow trout grown in different conditions" in European Journal of Lipid Science and Technology, 119, no. 4 (2017):UNSP 1600082,
https://doi.org/10.1002/ejlt.201600082 . .
1
1

Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks

Baltić, Milan Ž.; Dokmanović-Starčević, Marija; Bašić, Meho; Zenunović, Amir; Ivanović, Jelena; Marković, Radmila; Janjić, Jelena; Mahmutović, Hava; Glamočlija, Nataša

(CSIRO PUBLISHING, CLAYTON, 2017)

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Dokmanović-Starčević, Marija
AU  - Bašić, Meho
AU  - Zenunović, Amir
AU  - Ivanović, Jelena
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Mahmutović, Hava
AU  - Glamočlija, Nataša
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1469
AB  - The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.
PB  - CSIRO PUBLISHING, CLAYTON
T2  - Animal Production Science
T1  - Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks
VL  - 57
IS  - 8
SP  - 1731
EP  - 1737
DO  - 10.1071/AN16126
ER  - 
@article{
author = "Baltić, Milan Ž. and Dokmanović-Starčević, Marija and Bašić, Meho and Zenunović, Amir and Ivanović, Jelena and Marković, Radmila and Janjić, Jelena and Mahmutović, Hava and Glamočlija, Nataša",
year = "2017",
abstract = "The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.",
publisher = "CSIRO PUBLISHING, CLAYTON",
journal = "Animal Production Science",
title = "Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks",
volume = "57",
number = "8",
pages = "1731-1737",
doi = "10.1071/AN16126"
}
Baltić, M. Ž., Dokmanović-Starčević, M., Bašić, M., Zenunović, A., Ivanović, J., Marković, R., Janjić, J., Mahmutović, H.,& Glamočlija, N.. (2017). Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks. in Animal Production Science
CSIRO PUBLISHING, CLAYTON., 57(8), 1731-1737.
https://doi.org/10.1071/AN16126
Baltić MŽ, Dokmanović-Starčević M, Bašić M, Zenunović A, Ivanović J, Marković R, Janjić J, Mahmutović H, Glamočlija N. Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks. in Animal Production Science. 2017;57(8):1731-1737.
doi:10.1071/AN16126 .
Baltić, Milan Ž., Dokmanović-Starčević, Marija, Bašić, Meho, Zenunović, Amir, Ivanović, Jelena, Marković, Radmila, Janjić, Jelena, Mahmutović, Hava, Glamočlija, Nataša, "Effects of dietary selenium-yeast concentrations on growth performance and carcass composition of ducks" in Animal Production Science, 57, no. 8 (2017):1731-1737,
https://doi.org/10.1071/AN16126 . .
13
7
15

Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere

Bošković, Marija; Đorđević, Jasna; Ivanović, Jelena; Janjić, Jelena; Zdravković, Nemanja; Glišić, Milica; Glamočlija, Nataša; Baltić, Branislav; Đorđević, Vesna; Baltić, Milan Ž.

(Elsevier, Amsterdam, 2017)

TY  - JOUR
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Zdravković, Nemanja
AU  - Glišić, Milica
AU  - Glamočlija, Nataša
AU  - Baltić, Branislav
AU  - Đorđević, Vesna
AU  - Baltić, Milan Ž.
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1481
AB  - The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
VL  - 258
SP  - 58
EP  - 67
DO  - 10.1016/j.ijfoodmicro.2017.07.011
ER  - 
@article{
author = "Bošković, Marija and Đorđević, Jasna and Ivanović, Jelena and Janjić, Jelena and Zdravković, Nemanja and Glišić, Milica and Glamočlija, Nataša and Baltić, Branislav and Đorđević, Vesna and Baltić, Milan Ž.",
year = "2017",
abstract = "The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere",
volume = "258",
pages = "58-67",
doi = "10.1016/j.ijfoodmicro.2017.07.011"
}
Bošković, M., Đorđević, J., Ivanović, J., Janjić, J., Zdravković, N., Glišić, M., Glamočlija, N., Baltić, B., Đorđević, V.,& Baltić, M. Ž.. (2017). Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology
Elsevier, Amsterdam., 258, 58-67.
https://doi.org/10.1016/j.ijfoodmicro.2017.07.011
Bošković M, Đorđević J, Ivanović J, Janjić J, Zdravković N, Glišić M, Glamočlija N, Baltić B, Đorđević V, Baltić MŽ. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology. 2017;258:58-67.
doi:10.1016/j.ijfoodmicro.2017.07.011 .
Bošković, Marija, Đorđević, Jasna, Ivanović, Jelena, Janjić, Jelena, Zdravković, Nemanja, Glišić, Milica, Glamočlija, Nataša, Baltić, Branislav, Đorđević, Vesna, Baltić, Milan Ž., "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere" in International Journal of Food Microbiology, 258 (2017):58-67,
https://doi.org/10.1016/j.ijfoodmicro.2017.07.011 . .
57
29
59

Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane

Ivanović, Jelena; Janjić, Jelena; Mitrović, Radmila; Krnjaić, Dejan; Bošković, Marija; Ranin, Lazar; Baltić, Milan Ž.

(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2016)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Mitrović, Radmila
AU  - Krnjaić, Dejan
AU  - Bošković, Marija
AU  - Ranin, Lazar
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2128
AB  - Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu.
Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost
navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije
Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva
preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci
patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne
tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u
oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i
fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da
smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao
rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su,
kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu.
AB  - The European Food Safety Authority (EFSA - European Food Safety Authority)
published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations
are related to the most significant biological hazards to human
health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii
and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia
enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to
survive in the environment, in which accrues through the infected animals. In Europe,
pigs are the most common asymptomatic carriers of pathogenic strains of Y.
enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent
biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity,
especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs.
The proper treatment of pig carcasses after slaughter, can significantly reduce the
level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs
of this pathogen varies. Yersiniosis cases in humans have been reported,
both in Europe and in Japan, the United States, Nigeria and Brazil.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane
T1  - Yersinia enterocolitica in the pig meat: A risk for food safety
VL  - 16
IS  - 1
SP  - 104
EP  - 120
DO  - 10.7251/VETJ1601105I
ER  - 
@article{
author = "Ivanović, Jelena and Janjić, Jelena and Mitrović, Radmila and Krnjaić, Dejan and Bošković, Marija and Ranin, Lazar and Baltić, Milan Ž.",
year = "2016",
abstract = "Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi koje se mogu naći u mesu.
Pored Salmonella spp., Toxoplasma gondii i Trichinella spp., kao biološka opasnost
navodi se i Yersinia enterocolitica. Yersinia enterocolitica, kao i druge bakterije iz familije
Enterobacteriaceae, ima sposobnost opstanka u spoljašnjoj sredini, u koju dospeva
preko inficiranih životinja. U Evropi, svinje su najčešći asimptomatski nosioci
patogenih sojeva Y. enterocolitica za ljude, posebno soja biotipa 4 (serotipa O:3) i ne
tako učestalog biotipa 2 (serotip O:9 i O:27). Uzročnici su najčešće lokalizovani u
oralnoj duplji, posebno u tonzilama, submaksilarnim limfnim čvorovima, crevima i
fecesu svinja. Pravilan postupak sa trupovima svinja, nakon klanja, može znatno da
smanji nivo kontaminacije mesa svinja. Učestalost Y. enterocolitica kod svinja, kao
rezervoara ovog patogena, veoma varira. Slučajevi jersinioze kod ljudi zabeleženi su,
kako u Evropi, tako i u Japanu, SAD, Nigeriji i Brazilu., The European Food Safety Authority (EFSA - European Food Safety Authority)
published in 2011. the recommendations of the inspection of carcasses of pigs. Recommendations
are related to the most significant biological hazards to human
health that can be found in meat. In addition to Salmonella spp., Toxoplasma gondii
and Trichinella spp., as a biological hazard states and Yersinia enterocolitica. Yersinia
enterocolitica, and other bacteria of the Enterobacteriaceae family having ability to
survive in the environment, in which accrues through the infected animals. In Europe,
pigs are the most common asymptomatic carriers of pathogenic strains of Y.
enterocolitica to humans, especially biotype 4 (serotype O: 3) and not so frequent
biotype 2 (serotype O: 9 and O: 27). The causes are usually localized in the oral cavity,
especially in the tonsils, submaxillary lymph nodes, intestines and feces of pigs.
The proper treatment of pig carcasses after slaughter, can significantly reduce the
level of contamination of pig meat. The incidence of Y. enterocolitica in pigs, as reservoirs
of this pathogen varies. Yersiniosis cases in humans have been reported,
both in Europe and in Japan, the United States, Nigeria and Brazil.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane, Yersinia enterocolitica in the pig meat: A risk for food safety",
volume = "16",
number = "1",
pages = "104-120",
doi = "10.7251/VETJ1601105I"
}
Ivanović, J., Janjić, J., Mitrović, R., Krnjaić, D., Bošković, M., Ranin, L.,& Baltić, M. Ž.. (2016). Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 16(1), 104-120.
https://doi.org/10.7251/VETJ1601105I
Ivanović J, Janjić J, Mitrović R, Krnjaić D, Bošković M, Ranin L, Baltić MŽ. Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane. in Veterinarski žurnal Republike Srpske. 2016;16(1):104-120.
doi:10.7251/VETJ1601105I .
Ivanović, Jelena, Janjić, Jelena, Mitrović, Radmila, Krnjaić, Dejan, Bošković, Marija, Ranin, Lazar, Baltić, Milan Ž., "Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane" in Veterinarski žurnal Republike Srpske, 16, no. 1 (2016):104-120,
https://doi.org/10.7251/VETJ1601105I . .

Microbiological status of minced pork meat in vacuum and modified atmosphere packaging

Ivanović, Jelena; Janjić, Jelena; Đorđević, Jasna; Glamočlija, Nataša; Mitrović, Radmila; Marković, Radmila; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Đorđević, Jasna
AU  - Glamočlija, Nataša
AU  - Mitrović, Radmila
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1371
AB  - The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Microbiological status of minced pork meat in vacuum and modified atmosphere packaging
VL  - 57
IS  - 2
SP  - 132
EP  - 140
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1371
ER  - 
@article{
author = "Ivanović, Jelena and Janjić, Jelena and Đorđević, Jasna and Glamočlija, Nataša and Mitrović, Radmila and Marković, Radmila and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of this study was to evaluate the effectiveness of different packaging conditions (vacuum and modified atmosphere) on the microbiological status (total viable count, lactic acid bacteria and Enterobacteriaceae), total volatile basic nitrogen (TVB-N) and pH in minced pork meat. Pork mince was packaged in vacuum, modified atmosphere with 20% O2, 50% CO2 and 30% N2 (MAP 1) or modified atmosphere with 20% O2, 30% CO2 and 50% N2 (MAP 2), refrigerated at 3±1°C and examined on the days 0, 3, 6, 9 and 12 of storage. The average total viable counts and total Enterobacteriaceae counts in vacuum packaged mince were statistically significantly higher (p lt 0.01; p lt 0.05) than in modified atmosphere packaged mince with both combinations of gases, on different days of storage. The largest decrease of total viable count and Enterobacteriaceae count was noted in modified atmosphere packaged mince with the higher concentration (50%) of CO2.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging",
volume = "57",
number = "2",
pages = "132-140",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1371"
}
Ivanović, J., Janjić, J., Đorđević, J., Glamočlija, N., Mitrović, R., Marković, R.,& Baltić, M. Ž.. (2016). Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 132-140.
https://hdl.handle.net/21.15107/rcub_veterinar_1371
Ivanović J, Janjić J, Đorđević J, Glamočlija N, Mitrović R, Marković R, Baltić MŽ. Microbiological status of minced pork meat in vacuum and modified atmosphere packaging. in Meat Technology. 2016;57(2):132-140.
https://hdl.handle.net/21.15107/rcub_veterinar_1371 .
Ivanović, Jelena, Janjić, Jelena, Đorđević, Jasna, Glamočlija, Nataša, Mitrović, Radmila, Marković, Radmila, Baltić, Milan Ž., "Microbiological status of minced pork meat in vacuum and modified atmosphere packaging" in Meat Technology, 57, no. 2 (2016):132-140,
https://hdl.handle.net/21.15107/rcub_veterinar_1371 .

Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)

Ivanović, Jelena; Janjić, Jelena; Grbić, Slaven; Đorđević, Jasna; Glamočlija, Nataša; Baltić, Tatjana; Marković, Radmila; Bošković, Marija; Baltić, Milan Ž.

(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2016)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Grbić, Slaven
AU  - Đorđević, Jasna
AU  - Glamočlija, Nataša
AU  - Baltić, Tatjana
AU  - Marković, Radmila
AU  - Bošković, Marija
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1316
AB  - Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.
AB  - Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)
T1  - Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)
VL  - 43
IS  - 2
SP  - 111
EP  - 118
DO  - 10.5937/FFR16021111
ER  - 
@article{
author = "Ivanović, Jelena and Janjić, Jelena and Grbić, Slaven and Đorđević, Jasna and Glamočlija, Nataša and Baltić, Tatjana and Marković, Radmila and Bošković, Marija and Baltić, Milan Ž.",
year = "2016",
abstract = "Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis., Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus), Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)",
volume = "43",
number = "2",
pages = "111-118",
doi = "10.5937/FFR16021111"
}
Ivanović, J., Janjić, J., Grbić, S., Đorđević, J., Glamočlija, N., Baltić, T., Marković, R., Bošković, M.,& Baltić, M. Ž.. (2016). Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus). in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 43(2), 111-118.
https://doi.org/10.5937/FFR16021111
Ivanović J, Janjić J, Grbić S, Đorđević J, Glamočlija N, Baltić T, Marković R, Bošković M, Baltić MŽ. Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus). in Food and Feed Research. 2016;43(2):111-118.
doi:10.5937/FFR16021111 .
Ivanović, Jelena, Janjić, Jelena, Grbić, Slaven, Đorđević, Jasna, Glamočlija, Nataša, Baltić, Tatjana, Marković, Radmila, Bošković, Marija, Baltić, Milan Ž., "Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus)" in Food and Feed Research, 43, no. 2 (2016):111-118,
https://doi.org/10.5937/FFR16021111 . .
1

Health aspects of dry-cured ham

Ivanović, Jelena; Baltić, Milan Ž.; Janjić, Jelena; Marković, Radmila; Baltić, Tatjana; Bošković, Marija; Đorđević, Jasna; Mrdović, Boris; Jovanović, Dragoljub

(Institute of meat hygiene and technology, Belgrade, 2016)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Baltić, Tatjana
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Mrdović, Boris
AU  - Jovanović, Dragoljub
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1338
AB  - Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Health aspects of dry-cured ham
VL  - 57
IS  - 1
SP  - 39
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1338
ER  - 
@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Janjić, Jelena and Marković, Radmila and Baltić, Tatjana and Bošković, Marija and Đorđević, Jasna and Mrdović, Boris and Jovanović, Dragoljub",
year = "2016",
abstract = "Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ham is very popular all over Europe (Vrsacka ham, Iberian ham, Serrano ham, Corsican ham, Parma ham, Modena ham, Nazionale ham, San Daniele ham etc.). Dry-cured ham is an important source of biologically valuable proteins, iron, B-complex vitamins, and phosphorus. Although the potential role of meat products, including such traditionally produced hams, in the healthy human diet have not been completely clarified, many studies are starting to draw a picture of their impact on human health. The object of this review was to provide an analysis of the nutritional composition, including some micronutrients and vitamins, of traditionally produced dry-cured ham and the role these meat products could play in a healthy diet.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Health aspects of dry-cured ham",
volume = "57",
number = "1",
pages = "39-46",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1338"
}
Ivanović, J., Baltić, M. Ž., Janjić, J., Marković, R., Baltić, T., Bošković, M., Đorđević, J., Mrdović, B.,& Jovanović, D.. (2016). Health aspects of dry-cured ham. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(1), 39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338
Ivanović J, Baltić MŽ, Janjić J, Marković R, Baltić T, Bošković M, Đorđević J, Mrdović B, Jovanović D. Health aspects of dry-cured ham. in Meat Technology. 2016;57(1):39-46.
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .
Ivanović, Jelena, Baltić, Milan Ž., Janjić, Jelena, Marković, Radmila, Baltić, Tatjana, Bošković, Marija, Đorđević, Jasna, Mrdović, Boris, Jovanović, Dragoljub, "Health aspects of dry-cured ham" in Meat Technology, 57, no. 1 (2016):39-46,
https://hdl.handle.net/21.15107/rcub_veterinar_1338 .

Comparative analysis of meat chemical composition of different broiler provenances

Glamočlija, Nataša; Starčević, Marija; Ivanović, Jelena; Janjić, Jelena; Bošković, Marija; Đorđević, Jasna; Marković, Radmila; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

TY  - JOUR
AU  - Glamočlija, Nataša
AU  - Starčević, Marija
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Bošković, Marija
AU  - Đorđević, Jasna
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1367
AB  - The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Comparative analysis of meat chemical composition of different broiler provenances
VL  - 57
IS  - 1
SP  - 1
EP  - 4
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1367
ER  - 
@article{
author = "Glamočlija, Nataša and Starčević, Marija and Ivanović, Jelena and Janjić, Jelena and Bošković, Marija and Đorđević, Jasna and Marković, Radmila and Baltić, Milan Ž.",
year = "2016",
abstract = "The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 lines (Cobb, Ross, and Hubbard). Each line was divided into two groups, aged 42 and 50 days. Chemical composition of meat was determined 48 hours after slaughter and was very variable depending on the breed and age of the broilers. The most significant differences were observed in fat content. Breast meat and meat from drumstick with thigh of younger broilers (42 days old) had significantly lower fat content than older broilers (50 days old). Cobb broilers, 42 days old, had significantly lower percentages of fat (p lt 0.01) in breast meat and meat from drumsticks with thighs than other broiler lines of the same age, while 50 day old Hubbard broilers had lower fat levels in breast meat and meat from drumsticks with thighs than meat from the other two broiler provenances (Cobb or Ross) of the same age. Hubbard broilers (42 days old) had significantly lower (p lt 0.01) levels of water and protein in breast meat and meat from drumsticks with thighs compared to the other broiler lines. Interactions between breed line and age were found for fat percentage in breast meat and meat from drumsticks with thighs. Meat quality of broilers of different provenances can be estimated by determining the chemical composition of breast meat and meat from drumsticks with thighs.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Comparative analysis of meat chemical composition of different broiler provenances",
volume = "57",
number = "1",
pages = "1-4",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1367"
}
Glamočlija, N., Starčević, M., Ivanović, J., Janjić, J., Bošković, M., Đorđević, J., Marković, R.,& Baltić, M. Ž.. (2016). Comparative analysis of meat chemical composition of different broiler provenances. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(1), 1-4.
https://hdl.handle.net/21.15107/rcub_veterinar_1367
Glamočlija N, Starčević M, Ivanović J, Janjić J, Bošković M, Đorđević J, Marković R, Baltić MŽ. Comparative analysis of meat chemical composition of different broiler provenances. in Meat Technology. 2016;57(1):1-4.
https://hdl.handle.net/21.15107/rcub_veterinar_1367 .
Glamočlija, Nataša, Starčević, Marija, Ivanović, Jelena, Janjić, Jelena, Bošković, Marija, Đorđević, Jasna, Marković, Radmila, Baltić, Milan Ž., "Comparative analysis of meat chemical composition of different broiler provenances" in Meat Technology, 57, no. 1 (2016):1-4,
https://hdl.handle.net/21.15107/rcub_veterinar_1367 .

Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere

Đorđević, Jasna; Pavličević, Nataša; Bošković, Marija; Baltić, Tatjana; Ivanović, Jelena; Glamočlija, Nataša; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

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 .

Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue

Pantić, Srđan; Ivanović, Jelena; Glamočlija, Nataša; Janjić, Jelena; Marković, Radmila; Nešić, Ksenija; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

TY  - JOUR
AU  - Pantić, Srđan
AU  - Ivanović, Jelena
AU  - Glamočlija, Nataša
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Nešić, Ksenija
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1374
AB  - Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
VL  - 57
IS  - 2
SP  - 102
EP  - 109
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1374
ER  - 
@article{
author = "Pantić, Srđan and Ivanović, Jelena and Glamočlija, Nataša and Janjić, Jelena and Marković, Radmila and Nešić, Ksenija and Baltić, Milan Ž.",
year = "2016",
abstract = "Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue",
volume = "57",
number = "2",
pages = "102-109",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1374"
}
Pantić, S., Ivanović, J., Glamočlija, N., Janjić, J., Marković, R., Nešić, K.,& Baltić, M. Ž.. (2016). Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 102-109.
https://hdl.handle.net/21.15107/rcub_veterinar_1374
Pantić S, Ivanović J, Glamočlija N, Janjić J, Marković R, Nešić K, Baltić MŽ. Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. in Meat Technology. 2016;57(2):102-109.
https://hdl.handle.net/21.15107/rcub_veterinar_1374 .
Pantić, Srđan, Ivanović, Jelena, Glamočlija, Nataša, Janjić, Jelena, Marković, Radmila, Nešić, Ksenija, Baltić, Milan Ž., "Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue" in Meat Technology, 57, no. 2 (2016):102-109,
https://hdl.handle.net/21.15107/rcub_veterinar_1374 .

Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia

Lukić, Mirjana; Ivanović, Jelena; Janjić, Jelena; Starčević, Marija; Đorđević, Jasna; Marković, Radmila; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

TY  - JOUR
AU  - Lukić, Mirjana
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Starčević, Marija
AU  - Đorđević, Jasna
AU  - Marković, Radmila
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1375
AB  - The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and hindquarters of the beef cattle breeds Simmental (males, females and cattle from repurchase) and Holstein Friesian. A total of 100 animals were studied. After slaughter, carcass parameters were measured individually. The results show that the Holstein Friesian cattle had a significantly lower (p  lt  0.01) average slaughter weight, hot carcass weight, cold carcass weight and dressing percentage than Simmental beef cattle. Also, females had a significantly lower average cold carcass weight than males (p  lt  0.05). Male Simmental beef cattle had significantly higher (p lt 0.01) average forequarter and hindquarter weights than female Simmental beef cattle and Holstein Friesian cattle.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia
VL  - 57
IS  - 2
SP  - 95
EP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1375
ER  - 
@article{
author = "Lukić, Mirjana and Ivanović, Jelena and Janjić, Jelena and Starčević, Marija and Đorđević, Jasna and Marković, Radmila and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of this study was to determine the slaughter weight, hot carcass weight, cold carcass weight, dressing percentage, chilling loss, forequarter weight, hindquarter weight and participation of forequarters and hindquarters of the beef cattle breeds Simmental (males, females and cattle from repurchase) and Holstein Friesian. A total of 100 animals were studied. After slaughter, carcass parameters were measured individually. The results show that the Holstein Friesian cattle had a significantly lower (p  lt  0.01) average slaughter weight, hot carcass weight, cold carcass weight and dressing percentage than Simmental beef cattle. Also, females had a significantly lower average cold carcass weight than males (p  lt  0.05). Male Simmental beef cattle had significantly higher (p lt 0.01) average forequarter and hindquarter weights than female Simmental beef cattle and Holstein Friesian cattle.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia",
volume = "57",
number = "2",
pages = "95-101",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1375"
}
Lukić, M., Ivanović, J., Janjić, J., Starčević, M., Đorđević, J., Marković, R.,& Baltić, M. Ž.. (2016). Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 57(2), 95-101.
https://hdl.handle.net/21.15107/rcub_veterinar_1375
Lukić M, Ivanović J, Janjić J, Starčević M, Đorđević J, Marković R, Baltić MŽ. Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia. in Meat Technology. 2016;57(2):95-101.
https://hdl.handle.net/21.15107/rcub_veterinar_1375 .
Lukić, Mirjana, Ivanović, Jelena, Janjić, Jelena, Starčević, Marija, Đorđević, Jasna, Marković, Radmila, Baltić, Milan Ž., "Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia" in Meat Technology, 57, no. 2 (2016):95-101,
https://hdl.handle.net/21.15107/rcub_veterinar_1375 .

Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give

Bošković, Marija; Zdravković, Nemanja; Ivanović, Jelena; Đorđević, Jasna; Janjić, Jelena; Pavličević, Nataša; Baltić, Milan Ž.

(Institute of meat hygiene and technology, Belgrade, 2016)

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 .

Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia

Milanov, Raša Đ.; Krstić, Milena; Marković, Radmila; Jovanović, Dragoljub; Baltić, Branislav; Ivanović, Jelena; Jovetić, Milica; Baltić, Milan Ž.

(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)

TY  - JOUR
AU  - Milanov, Raša Đ.
AU  - Krstić, Milena
AU  - Marković, Radmila
AU  - Jovanović, Dragoljub
AU  - Baltić, Branislav
AU  - Ivanović, Jelena
AU  - Jovetić, Milica
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1381
AB  - The aim of this study was the investigation of water, sediments and fish tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream from Batajnica. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004 - 0.330 mg L-1. Iron was the most deposited metal in sediment samples in contrast to water samples where all investigated metals were detected. For the purpose of heavy metals determination in fresh fish tissue, fifteen samples of three different fish species, silver carp (Hypophthalmichthys molitrix), common carp (Cyprinus carpio) and wels catfish (Silurus glanis) were collected. Concentrations of Pb, Cd, As and Hg were determined in the digestive tract, liver and muscle by absorption spectroscopy. The highest concentration of Pb was in the digestive tract in all three fish species, ranging from 0.036 to 1.518 μg g-1, while Cd was mostly deposited in the liver. Concentrations of As were in the range of 0.36 - 0.73 μg g-1 in Hypophthalmichthys molitrix, 0.013 - 0.18 μg g-1 in Cyprinus carpio and 0.003 - 0.005 μg g-1 in Silurus glanis tissues, while the content of Hg was equal in all tested tissues of carp. Concentrations of all metals were found to be present in the fish samples at different levels, but these values are under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia, so the fish meat is acceptable for the human consumption.
AB  - Cilj ovog rada je ispitivanje kontaminacije teškim metalima vode, sedimenta kao i tri različite vrste sveže ribe. Svi uzorci su uzeti iz Dunava u regionu Beograda, tačnije uzvodno od Batajnice. Koncentracije Cd, Hg i Pb u uzorcima vode su približne graničnim vrednostima detekcije, dok su koncentracije Zn, Fe, Cu i As u opsegu 0.004 - 0.330 mg L-1. Gvožđe je najprisutniji metal u uzorcima sedimenata za razliku od uzoraka vode gde su svi ispitivani metali podjednako zastupljeni. U cilju ispitivanja teških metala u tkivima riba sakupljeno je po petnaest uzoraka tri različite vrste riba, tolstolobika (Hypophthalmichthys molitrix), šarana (Cyprinus carpio) i soma (Silurus glanis). Koncentracije Pb, Cd, As i Hg određene su u digestivnom traktu, jetri i mišićnom tkivu sveže dunavske ribe metodom absorpcione spektroskopije. Najveća koncentracija Pb zabeležena je u digestivnom traktu kod svih ispitivanih vrsta riba i to u opsegu 0.036 - 1.518 μg g-1, dok je Cd uglavnom deponovan u jetri. Koncentracija As bila je u opsegu 0.36 - 0.73 μg g-1 u tkivu Hypophthalmichthys molitrix, 0.013 - 0.18 μg g-1 u tkivu Cyprinus carpio i 0.003 - 0.005 μg g-1 u tkivu Silurus glanis, dok je sadržaj Hg bio izjednačen u svim ispitivanim tkivima šarana. Koncentracije svih metala u tkivima riba su različite i ispod maksimalno dozvoljenih koncentracija predvidjenih pravilnikom Evropske Unije i maksimalno dozvoljenih koncentracije (MDK) u Srbiji, a riba može da se koristi za ishranu ljudi.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia
T1  - Ispitivanje koncentracije teških metala u tkivima tri različite vrste riba iz Dunava sa područja Beograda koje se koriste u ishrani ljudi
VL  - 66
IS  - 1
SP  - 89
EP  - 102
DO  - 10.1515/acve-2016-0007
ER  - 
@article{
author = "Milanov, Raša Đ. and Krstić, Milena and Marković, Radmila and Jovanović, Dragoljub and Baltić, Branislav and Ivanović, Jelena and Jovetić, Milica and Baltić, Milan Ž.",
year = "2016",
abstract = "The aim of this study was the investigation of water, sediments and fish tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream from Batajnica. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004 - 0.330 mg L-1. Iron was the most deposited metal in sediment samples in contrast to water samples where all investigated metals were detected. For the purpose of heavy metals determination in fresh fish tissue, fifteen samples of three different fish species, silver carp (Hypophthalmichthys molitrix), common carp (Cyprinus carpio) and wels catfish (Silurus glanis) were collected. Concentrations of Pb, Cd, As and Hg were determined in the digestive tract, liver and muscle by absorption spectroscopy. The highest concentration of Pb was in the digestive tract in all three fish species, ranging from 0.036 to 1.518 μg g-1, while Cd was mostly deposited in the liver. Concentrations of As were in the range of 0.36 - 0.73 μg g-1 in Hypophthalmichthys molitrix, 0.013 - 0.18 μg g-1 in Cyprinus carpio and 0.003 - 0.005 μg g-1 in Silurus glanis tissues, while the content of Hg was equal in all tested tissues of carp. Concentrations of all metals were found to be present in the fish samples at different levels, but these values are under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia, so the fish meat is acceptable for the human consumption., Cilj ovog rada je ispitivanje kontaminacije teškim metalima vode, sedimenta kao i tri različite vrste sveže ribe. Svi uzorci su uzeti iz Dunava u regionu Beograda, tačnije uzvodno od Batajnice. Koncentracije Cd, Hg i Pb u uzorcima vode su približne graničnim vrednostima detekcije, dok su koncentracije Zn, Fe, Cu i As u opsegu 0.004 - 0.330 mg L-1. Gvožđe je najprisutniji metal u uzorcima sedimenata za razliku od uzoraka vode gde su svi ispitivani metali podjednako zastupljeni. U cilju ispitivanja teških metala u tkivima riba sakupljeno je po petnaest uzoraka tri različite vrste riba, tolstolobika (Hypophthalmichthys molitrix), šarana (Cyprinus carpio) i soma (Silurus glanis). Koncentracije Pb, Cd, As i Hg određene su u digestivnom traktu, jetri i mišićnom tkivu sveže dunavske ribe metodom absorpcione spektroskopije. Najveća koncentracija Pb zabeležena je u digestivnom traktu kod svih ispitivanih vrsta riba i to u opsegu 0.036 - 1.518 μg g-1, dok je Cd uglavnom deponovan u jetri. Koncentracija As bila je u opsegu 0.36 - 0.73 μg g-1 u tkivu Hypophthalmichthys molitrix, 0.013 - 0.18 μg g-1 u tkivu Cyprinus carpio i 0.003 - 0.005 μg g-1 u tkivu Silurus glanis, dok je sadržaj Hg bio izjednačen u svim ispitivanim tkivima šarana. Koncentracije svih metala u tkivima riba su različite i ispod maksimalno dozvoljenih koncentracija predvidjenih pravilnikom Evropske Unije i maksimalno dozvoljenih koncentracije (MDK) u Srbiji, a riba može da se koristi za ishranu ljudi.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia, Ispitivanje koncentracije teških metala u tkivima tri različite vrste riba iz Dunava sa područja Beograda koje se koriste u ishrani ljudi",
volume = "66",
number = "1",
pages = "89-102",
doi = "10.1515/acve-2016-0007"
}
Milanov, R. Đ., Krstić, M., Marković, R., Jovanović, D., Baltić, B., Ivanović, J., Jovetić, M.,& Baltić, M. Ž.. (2016). Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 66(1), 89-102.
https://doi.org/10.1515/acve-2016-0007
Milanov RĐ, Krstić M, Marković R, Jovanović D, Baltić B, Ivanović J, Jovetić M, Baltić MŽ. Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia. in Acta Veterinaria-Beograd. 2016;66(1):89-102.
doi:10.1515/acve-2016-0007 .
Milanov, Raša Đ., Krstić, Milena, Marković, Radmila, Jovanović, Dragoljub, Baltić, Branislav, Ivanović, Jelena, Jovetić, Milica, Baltić, Milan Ž., "Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia" in Acta Veterinaria-Beograd, 66, no. 1 (2016):89-102,
https://doi.org/10.1515/acve-2016-0007 . .
27
20
31

Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern

Ivanović, Jelena; Janjić, Jelena; Baltić, Milan Ž.; Milanov, Rasa; Bošković, Marija; Marković, Radmila; Glamočlija, Nataša

(Springer Heidelberg, Heidelberg, 2016)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Janjić, Jelena
AU  - Baltić, Milan Ž.
AU  - Milanov, Rasa
AU  - Bošković, Marija
AU  - Marković, Radmila
AU  - Glamočlija, Nataša
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1383
AB  - The aim of this study was to investigate the presence of metal contamination in water, sediments and three different fish species. All samples were taken from the Danube River in Belgrade Region, a location upstream from Grocka. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004-0.41 mg L-1. Iron was the most deposited metal in sediment samples (17,530.00 mg kg(-1)). For the purpose of heavy metal determination in fish tissue, silver carp, common carp and wels catfish were collected. Concentrations of Pb, Cd and As were determined in muscle, digestive tract and liver by inductively coupled plasma-optical emission spectrophotometry (IPC-OES). The highest concentration of Pb was in the digestive tract of all three fish species, while Cd was mostly deposited in the liver. The highest concentration of Hg was in the muscle tissue of wels catfish, and these values are above the maximum residual levels prescribed by the European Union and the maximum allowed concentrations (MACs) for Serbia. Concentration of As was mostly deposited in the liver, but under the MAC.
PB  - Springer Heidelberg, Heidelberg
T2  - Environmental Science and Pollution Research
T1  - Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern
VL  - 23
IS  - 17
SP  - 17105
EP  - 17112
DO  - 10.1007/s11356-016-6875-y
ER  - 
@article{
author = "Ivanović, Jelena and Janjić, Jelena and Baltić, Milan Ž. and Milanov, Rasa and Bošković, Marija and Marković, Radmila and Glamočlija, Nataša",
year = "2016",
abstract = "The aim of this study was to investigate the presence of metal contamination in water, sediments and three different fish species. All samples were taken from the Danube River in Belgrade Region, a location upstream from Grocka. Concentrations of Cd, Hg and Pb in water samples were not detected, while concentrations of Zn, Fe, Cu and As were in the range of 0.004-0.41 mg L-1. Iron was the most deposited metal in sediment samples (17,530.00 mg kg(-1)). For the purpose of heavy metal determination in fish tissue, silver carp, common carp and wels catfish were collected. Concentrations of Pb, Cd and As were determined in muscle, digestive tract and liver by inductively coupled plasma-optical emission spectrophotometry (IPC-OES). The highest concentration of Pb was in the digestive tract of all three fish species, while Cd was mostly deposited in the liver. The highest concentration of Hg was in the muscle tissue of wels catfish, and these values are above the maximum residual levels prescribed by the European Union and the maximum allowed concentrations (MACs) for Serbia. Concentration of As was mostly deposited in the liver, but under the MAC.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Environmental Science and Pollution Research",
title = "Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern",
volume = "23",
number = "17",
pages = "17105-17112",
doi = "10.1007/s11356-016-6875-y"
}
Ivanović, J., Janjić, J., Baltić, M. Ž., Milanov, R., Bošković, M., Marković, R.,& Glamočlija, N.. (2016). Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern. in Environmental Science and Pollution Research
Springer Heidelberg, Heidelberg., 23(17), 17105-17112.
https://doi.org/10.1007/s11356-016-6875-y
Ivanović J, Janjić J, Baltić MŽ, Milanov R, Bošković M, Marković R, Glamočlija N. Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern. in Environmental Science and Pollution Research. 2016;23(17):17105-17112.
doi:10.1007/s11356-016-6875-y .
Ivanović, Jelena, Janjić, Jelena, Baltić, Milan Ž., Milanov, Rasa, Bošković, Marija, Marković, Radmila, Glamočlija, Nataša, "Metal concentrations in water, sediment and three fish species from the Danube River, Serbia: a cause for environmental concern" in Environmental Science and Pollution Research, 23, no. 17 (2016):17105-17112,
https://doi.org/10.1007/s11356-016-6875-y . .
20
15
22

Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade

Janjić, Jelena; Katić, Vera; Ivanović, Jelena; Bošković, Marija; Starcević, Marija; Glamočlija, Nataša; Baltić, Milan Ž.

(Wiley, Hoboken, 2016)

TY  - JOUR
AU  - Janjić, Jelena
AU  - Katić, Vera
AU  - Ivanović, Jelena
AU  - Bošković, Marija
AU  - Starcević, Marija
AU  - Glamočlija, Nataša
AU  - Baltić, Milan Ž.
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1431
AB  - Consumers knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate the conditions of food storage in refrigerators (temperature, hygienic and storage conditions) and consumer knowledge about good practises. This study included 100 households from the Belgrade area. All participants were interviewed using a standardized questionnaire. The internal temperature of refrigerators was measured at three points: the top and bottom shelves and the refrigerator door. The average temperature in the refrigerators was 9.3 degrees C. The average temperature recorded in the refrigerator doors was significantly higher (P<0.01) than temperatures recorded on the top or bottom shelves. The age and design of refrigerators, and potential heat source near refrigerator can impact the refrigerator temperature. In 50% of the surveyed refrigerators, food storage practises were incorrect. More than a half (56%) of the surveyed consumers were aware of the recommended refrigerator temperature, but measured temperature in their refrigerators was considerably higher. The results from our study indicate that knowledge of recommended behaviour about good food safety practise do not always translate into practise in the home.
PB  - Wiley, Hoboken
T2  - International Journal of Consumer Studies
T1  - Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade
VL  - 40
IS  - 3
SP  - 276
EP  - 282
DO  - 10.1111/ijcs.12252
ER  - 
@article{
author = "Janjić, Jelena and Katić, Vera and Ivanović, Jelena and Bošković, Marija and Starcević, Marija and Glamočlija, Nataša and Baltić, Milan Ž.",
year = "2016",
abstract = "Consumers knowledge about proper household practises during food handling and storage are deemed insufficient. Therefore, the aim of our study was to investigate the conditions of food storage in refrigerators (temperature, hygienic and storage conditions) and consumer knowledge about good practises. This study included 100 households from the Belgrade area. All participants were interviewed using a standardized questionnaire. The internal temperature of refrigerators was measured at three points: the top and bottom shelves and the refrigerator door. The average temperature in the refrigerators was 9.3 degrees C. The average temperature recorded in the refrigerator doors was significantly higher (P<0.01) than temperatures recorded on the top or bottom shelves. The age and design of refrigerators, and potential heat source near refrigerator can impact the refrigerator temperature. In 50% of the surveyed refrigerators, food storage practises were incorrect. More than a half (56%) of the surveyed consumers were aware of the recommended refrigerator temperature, but measured temperature in their refrigerators was considerably higher. The results from our study indicate that knowledge of recommended behaviour about good food safety practise do not always translate into practise in the home.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Consumer Studies",
title = "Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade",
volume = "40",
number = "3",
pages = "276-282",
doi = "10.1111/ijcs.12252"
}
Janjić, J., Katić, V., Ivanović, J., Bošković, M., Starcević, M., Glamočlija, N.,& Baltić, M. Ž.. (2016). Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade. in International Journal of Consumer Studies
Wiley, Hoboken., 40(3), 276-282.
https://doi.org/10.1111/ijcs.12252
Janjić J, Katić V, Ivanović J, Bošković M, Starcević M, Glamočlija N, Baltić MŽ. Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade. in International Journal of Consumer Studies. 2016;40(3):276-282.
doi:10.1111/ijcs.12252 .
Janjić, Jelena, Katić, Vera, Ivanović, Jelena, Bošković, Marija, Starcević, Marija, Glamočlija, Nataša, Baltić, Milan Ž., "Temperatures, cleanliness and food storage practises in domestic refrigerators in Serbia, Belgrade" in International Journal of Consumer Studies, 40, no. 3 (2016):276-282,
https://doi.org/10.1111/ijcs.12252 . .
1
22
14
24

Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic

Janjić, Jelena; Baltić, Milan Ž.; Glišić, Milica; Ivanović, Jelena; Bošković, Marija; Popović, Milka; Lovrenović, Mirjana

(iMedPub, 2016)

TY  - JOUR
AU  - Janjić, Jelena
AU  - Baltić, Milan Ž.
AU  - Glišić, Milica
AU  - Ivanović, Jelena
AU  - Bošković, Marija
AU  - Popović, Milka
AU  - Lovrenović, Mirjana
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2024
AB  - The aim of this study was to determine the relationship between body mass index (BMI) and body fat percentage (% BF) among 1000 healthy adolescents (ages, 15–19 y) from different areas in Serbian Republic (Federation of Bosnia and Herzegovina), during 2014. In this study examined adolescents were divided into four groups after calculating BMI, and after the correlation between BMI and %BF. The obtained results show that there are significantly more (p < 0.01; p < 0.05) boys (ages, 15-18) with a healthy weight than girls. The correlation between BMI) and %BF was very strong, positive, among examined girls (r = 0.975) and boys (r = 0.752). In a group with normal % BF and increased BMI there were significantly more (p < 0.01) boys than girls, and the opposite situation were in a group with increased BMI and % BF, where it was significantly more (p < 0.05) girls than boys. Obtained results show that the majority of adolescents in the Serbian Republic have normal body weight, with a tendency of increase, especially among girls who are more prone to unbalanced nutrition.
PB  - iMedPub
T2  - Journal of Childhood Obesity
T1  - Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic
VL  - 1
IS  - 2
DO  - 10.21767/2572-5394.100009
ER  - 
@article{
author = "Janjić, Jelena and Baltić, Milan Ž. and Glišić, Milica and Ivanović, Jelena and Bošković, Marija and Popović, Milka and Lovrenović, Mirjana",
year = "2016",
abstract = "The aim of this study was to determine the relationship between body mass index (BMI) and body fat percentage (% BF) among 1000 healthy adolescents (ages, 15–19 y) from different areas in Serbian Republic (Federation of Bosnia and Herzegovina), during 2014. In this study examined adolescents were divided into four groups after calculating BMI, and after the correlation between BMI and %BF. The obtained results show that there are significantly more (p < 0.01; p < 0.05) boys (ages, 15-18) with a healthy weight than girls. The correlation between BMI) and %BF was very strong, positive, among examined girls (r = 0.975) and boys (r = 0.752). In a group with normal % BF and increased BMI there were significantly more (p < 0.01) boys than girls, and the opposite situation were in a group with increased BMI and % BF, where it was significantly more (p < 0.05) girls than boys. Obtained results show that the majority of adolescents in the Serbian Republic have normal body weight, with a tendency of increase, especially among girls who are more prone to unbalanced nutrition.",
publisher = "iMedPub",
journal = "Journal of Childhood Obesity",
title = "Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic",
volume = "1",
number = "2",
doi = "10.21767/2572-5394.100009"
}
Janjić, J., Baltić, M. Ž., Glišić, M., Ivanović, J., Bošković, M., Popović, M.,& Lovrenović, M.. (2016). Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic. in Journal of Childhood Obesity
iMedPub., 1(2).
https://doi.org/10.21767/2572-5394.100009
Janjić J, Baltić MŽ, Glišić M, Ivanović J, Bošković M, Popović M, Lovrenović M. Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic. in Journal of Childhood Obesity. 2016;1(2).
doi:10.21767/2572-5394.100009 .
Janjić, Jelena, Baltić, Milan Ž., Glišić, Milica, Ivanović, Jelena, Bošković, Marija, Popović, Milka, Lovrenović, Mirjana, "Relationship between Body Mass Index and Body Fat Percentage among Adolescents from Serbian Republic" in Journal of Childhood Obesity, 1, no. 2 (2016),
https://doi.org/10.21767/2572-5394.100009 . .
11

Effect of dietary isoflavone supplementation on growth performance in broilers

Glišić, Milica; Baltić, Milan Ž.; Janjić, Jelena; Glišić, Marija; Ivanović, Jelena; Vukmirović, Đuro; Marković, Radmila

(Novi Sad : University of Novi Sad, Institute of Food Technology, 2016)

TY  - CONF
AU  - Glišić, Milica
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Glišić, Marija
AU  - Ivanović, Jelena
AU  - Vukmirović, Đuro
AU  - Marković, Radmila
PY  - 2016
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2568
AB  - The aim of this study was to investigate the effects of isoflavone genistein on growth performance of broilers for a period of 42 days. From beginning to 21st day Cobb 500 broilers (n=150) were fed with basal diet. Starting with finisher, broilers were divided into 5 treatments and fed with a mixture of standard chemical composition without genistein (K group), supplemented with 200 mg of genistein/kg feed (O-I group), 400 mg genistein/kg of feed (O-II group), 600 mg genistein/kg of feed (O-III group) and 800 mg genistein/kg of feed (O-IV group). The results showed that final body weight was higher in groups supplemented with genistein than the control group. Final body weight of the O-II group (2847±322.9 g) was significantly higher (P<0.05) then K group (2623±347.4 g). Also, average daily gain was higher in O-I, O-II, O-III and O-IV group than K group. Average daily gain for O-II group (66.73±7.7 g) was significantly higher (P<0.05) than K group (61.53±8.2 g). Average daily feed intake was from 98.7 g (O-IV group) to 106.6 g (O-III group). In all groups supplemented with genistein feed: gain was decreased. The addition of 600 and 800 mg genistein/kg decreased feed: gain by 11.63%. The best feed: gain was in O-III and O-IV group (1.52), while the worst was in K group (1.72). The results from this study indicate that dietary genistein could improve growth performance of broilers by affecting final body weight, average daily gain, and feed: gain and the best results were obtained with supplementation of 400 mg genistein/kg feed.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
C3  - XVII International Symposium Feed Technology, Novi Sad, 25-27. October 2016
T1  - Effect of dietary isoflavone supplementation on growth performance in broilers
SP  - 281
EP  - 281
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2568
ER  - 
@conference{
author = "Glišić, Milica and Baltić, Milan Ž. and Janjić, Jelena and Glišić, Marija and Ivanović, Jelena and Vukmirović, Đuro and Marković, Radmila",
year = "2016",
abstract = "The aim of this study was to investigate the effects of isoflavone genistein on growth performance of broilers for a period of 42 days. From beginning to 21st day Cobb 500 broilers (n=150) were fed with basal diet. Starting with finisher, broilers were divided into 5 treatments and fed with a mixture of standard chemical composition without genistein (K group), supplemented with 200 mg of genistein/kg feed (O-I group), 400 mg genistein/kg of feed (O-II group), 600 mg genistein/kg of feed (O-III group) and 800 mg genistein/kg of feed (O-IV group). The results showed that final body weight was higher in groups supplemented with genistein than the control group. Final body weight of the O-II group (2847±322.9 g) was significantly higher (P<0.05) then K group (2623±347.4 g). Also, average daily gain was higher in O-I, O-II, O-III and O-IV group than K group. Average daily gain for O-II group (66.73±7.7 g) was significantly higher (P<0.05) than K group (61.53±8.2 g). Average daily feed intake was from 98.7 g (O-IV group) to 106.6 g (O-III group). In all groups supplemented with genistein feed: gain was decreased. The addition of 600 and 800 mg genistein/kg decreased feed: gain by 11.63%. The best feed: gain was in O-III and O-IV group (1.52), while the worst was in K group (1.72). The results from this study indicate that dietary genistein could improve growth performance of broilers by affecting final body weight, average daily gain, and feed: gain and the best results were obtained with supplementation of 400 mg genistein/kg feed.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "XVII International Symposium Feed Technology, Novi Sad, 25-27. October 2016",
title = "Effect of dietary isoflavone supplementation on growth performance in broilers",
pages = "281-281",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2568"
}
Glišić, M., Baltić, M. Ž., Janjić, J., Glišić, M., Ivanović, J., Vukmirović, Đ.,& Marković, R.. (2016). Effect of dietary isoflavone supplementation on growth performance in broilers. in XVII International Symposium Feed Technology, Novi Sad, 25-27. October 2016
Novi Sad : University of Novi Sad, Institute of Food Technology., 281-281.
https://hdl.handle.net/21.15107/rcub_veterinar_2568
Glišić M, Baltić MŽ, Janjić J, Glišić M, Ivanović J, Vukmirović Đ, Marković R. Effect of dietary isoflavone supplementation on growth performance in broilers. in XVII International Symposium Feed Technology, Novi Sad, 25-27. October 2016. 2016;:281-281.
https://hdl.handle.net/21.15107/rcub_veterinar_2568 .
Glišić, Milica, Baltić, Milan Ž., Janjić, Jelena, Glišić, Marija, Ivanović, Jelena, Vukmirović, Đuro, Marković, Radmila, "Effect of dietary isoflavone supplementation on growth performance in broilers" in XVII International Symposium Feed Technology, Novi Sad, 25-27. October 2016 (2016):281-281,
https://hdl.handle.net/21.15107/rcub_veterinar_2568 .

Correlations among stress parameters, meat and carcass quality parameters in pigs

Dokmanović, Marija; Baltić, Milan Ž.; Đurić, Jelena; Ivanović, Jelena; Popović, Ljuba; Todorović, Milica; Marković, Radmila; Pantić, Srdan

(Asian-Australasian Assoc Animal Production Soc, Seoul, 2015)

TY  - JOUR
AU  - Dokmanović, Marija
AU  - Baltić, Milan Ž.
AU  - Đurić, Jelena
AU  - Ivanović, Jelena
AU  - Popović, Ljuba
AU  - Todorović, Milica
AU  - Marković, Radmila
AU  - Pantić, Srdan
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1175
AB  - Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.
PB  - Asian-Australasian Assoc Animal Production Soc, Seoul
T2  - Asian-Australasian Journal of Animal Sciences
T1  - Correlations among stress parameters, meat and carcass quality parameters in pigs
VL  - 28
IS  - 3
SP  - 435
EP  - 441
DO  - 10.5713/ajas.14.0322
ER  - 
@article{
author = "Dokmanović, Marija and Baltić, Milan Ž. and Đurić, Jelena and Ivanović, Jelena and Popović, Ljuba and Todorović, Milica and Marković, Radmila and Pantić, Srdan",
year = "2015",
abstract = "Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.",
publisher = "Asian-Australasian Assoc Animal Production Soc, Seoul",
journal = "Asian-Australasian Journal of Animal Sciences",
title = "Correlations among stress parameters, meat and carcass quality parameters in pigs",
volume = "28",
number = "3",
pages = "435-441",
doi = "10.5713/ajas.14.0322"
}
Dokmanović, M., Baltić, M. Ž., Đurić, J., Ivanović, J., Popović, L., Todorović, M., Marković, R.,& Pantić, S.. (2015). Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences
Asian-Australasian Assoc Animal Production Soc, Seoul., 28(3), 435-441.
https://doi.org/10.5713/ajas.14.0322
Dokmanović M, Baltić MŽ, Đurić J, Ivanović J, Popović L, Todorović M, Marković R, Pantić S. Correlations among stress parameters, meat and carcass quality parameters in pigs. in Asian-Australasian Journal of Animal Sciences. 2015;28(3):435-441.
doi:10.5713/ajas.14.0322 .
Dokmanović, Marija, Baltić, Milan Ž., Đurić, Jelena, Ivanović, Jelena, Popović, Ljuba, Todorović, Milica, Marković, Radmila, Pantić, Srdan, "Correlations among stress parameters, meat and carcass quality parameters in pigs" in Asian-Australasian Journal of Animal Sciences, 28, no. 3 (2015):435-441,
https://doi.org/10.5713/ajas.14.0322 . .
39
30
36

The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012

Ivanović, Jelena; Baltić, Milan Ž.; Janjić, Jelena; Marković, Radmila; Bošković, Marija; Đorđević, Vesna; Dokmanović, Marija

(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)

TY  - JOUR
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Janjić, Jelena
AU  - Marković, Radmila
AU  - Bošković, Marija
AU  - Đorđević, Vesna
AU  - Dokmanović, Marija
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1187
AB  - Fish represents a significant source of animal proteins in the diet of people in a large part of the world. The market in Serbia is supplied from its own production (carp and trout fish ponds) and catch from open waters. However, the largest part of the fish on the mar­ket is imported. Average area under carp fish ponds from 2006. to 2012. was 8,417 hektars, and under trout fish ponds was 49,900 square meters. Average annual production of carp fish species in this period was 7,228 tons, and of trout was 923 tons. In open waters of Serbia, the catch (from both professional and sport fishing) is averagely 3,745 tons of fish. The biggest catch of fish in open waters refers to goldfish, then carp and bream, while lower catch refers to white bighead. The objective of this investigation was to determine the scope and structure of fish catch and production in Serbia from 2006. to 2012. The data on fish catch and production were taken from Statistical Yearbook of the Republic of Serbia.
AB  - Riba čini značajan izvor animalnih proteina u ishrani stanovnika velikog dela sveta. Tržište se u Srbiji snadbeva ribom iz sopstvene proizvodnje (šaranski i pastrmski ribnjaci) i ulova iz otvorenih voda. Ipak, najveći deo ribe na našem tržištu je iz uvoza. Prosečna površina pod šaranskim ribnjacima od 2006. do 2012. godine bila je 8417 hektara a pastrmskih ribnjaka 499 ari. Prosečna godišnja proizvodnja šaranske ribe u ovom periodu bila je 7228 tona, a pastrmke 923 tone. U otvorenim vodama Srbije izlovljava se (profesionalni i sportski ribolov) prosečno 3745 tona ribe. Najveći ulov ribe u otvorenim vodama se odnosi na srebrni karaš, zatim šarana i deveriku, dok je manji ulov tolstolobika. Cilj ovog rada je bio da se utvrdi obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012 godine. Podaci o ulovu i proizvodnji ribe uzeti su iz Statističkog godišnjaka Srbije.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski Glasnik
T1  - The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012
T1  - Obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012. godine
VL  - 69
IS  - 5-6
SP  - 453
EP  - 465
DO  - 10.2298/VETGL1506453I
ER  - 
@article{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Janjić, Jelena and Marković, Radmila and Bošković, Marija and Đorđević, Vesna and Dokmanović, Marija",
year = "2015",
abstract = "Fish represents a significant source of animal proteins in the diet of people in a large part of the world. The market in Serbia is supplied from its own production (carp and trout fish ponds) and catch from open waters. However, the largest part of the fish on the mar­ket is imported. Average area under carp fish ponds from 2006. to 2012. was 8,417 hektars, and under trout fish ponds was 49,900 square meters. Average annual production of carp fish species in this period was 7,228 tons, and of trout was 923 tons. In open waters of Serbia, the catch (from both professional and sport fishing) is averagely 3,745 tons of fish. The biggest catch of fish in open waters refers to goldfish, then carp and bream, while lower catch refers to white bighead. The objective of this investigation was to determine the scope and structure of fish catch and production in Serbia from 2006. to 2012. The data on fish catch and production were taken from Statistical Yearbook of the Republic of Serbia., Riba čini značajan izvor animalnih proteina u ishrani stanovnika velikog dela sveta. Tržište se u Srbiji snadbeva ribom iz sopstvene proizvodnje (šaranski i pastrmski ribnjaci) i ulova iz otvorenih voda. Ipak, najveći deo ribe na našem tržištu je iz uvoza. Prosečna površina pod šaranskim ribnjacima od 2006. do 2012. godine bila je 8417 hektara a pastrmskih ribnjaka 499 ari. Prosečna godišnja proizvodnja šaranske ribe u ovom periodu bila je 7228 tona, a pastrmke 923 tone. U otvorenim vodama Srbije izlovljava se (profesionalni i sportski ribolov) prosečno 3745 tona ribe. Najveći ulov ribe u otvorenim vodama se odnosi na srebrni karaš, zatim šarana i deveriku, dok je manji ulov tolstolobika. Cilj ovog rada je bio da se utvrdi obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012 godine. Podaci o ulovu i proizvodnji ribe uzeti su iz Statističkog godišnjaka Srbije.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski Glasnik",
title = "The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012, Obim i struktura ulova i proizvodnje ribe u Srbiji od 2006. do 2012. godine",
volume = "69",
number = "5-6",
pages = "453-465",
doi = "10.2298/VETGL1506453I"
}
Ivanović, J., Baltić, M. Ž., Janjić, J., Marković, R., Bošković, M., Đorđević, V.,& Dokmanović, M.. (2015). The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012. in Veterinarski Glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 69(5-6), 453-465.
https://doi.org/10.2298/VETGL1506453I
Ivanović J, Baltić MŽ, Janjić J, Marković R, Bošković M, Đorđević V, Dokmanović M. The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012. in Veterinarski Glasnik. 2015;69(5-6):453-465.
doi:10.2298/VETGL1506453I .
Ivanović, Jelena, Baltić, Milan Ž., Janjić, Jelena, Marković, Radmila, Bošković, Marija, Đorđević, Vesna, Dokmanović, Marija, "The scope and structure of the production and catch of fish in Serbia in the period from 2006 to 2012" in Veterinarski Glasnik, 69, no. 5-6 (2015):453-465,
https://doi.org/10.2298/VETGL1506453I . .

Anisakis infection and allergy in humans

Ivanović, Jelena; Baltić, Milan Ž.; Bošković, Marija; Kilibarda, Nataša; Dokmanović, Marija; Marković, Radmila; Janjić, Jelena; Baltić, Branislav

(Elsevier Science Bv, Amsterdam, 2015)

TY  - CONF
AU  - Ivanović, Jelena
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Kilibarda, Nataša
AU  - Dokmanović, Marija
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Baltić, Branislav
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1239
AB  - Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. For allergy, the only implicated parasite in fishery products is the nematode Anisakis simplex.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Anisakis infection and allergy in humans
VL  - 5
SP  - 101
EP  - 104
DO  - 10.1016/j.profoo.2015.09.028
ER  - 
@conference{
author = "Ivanović, Jelena and Baltić, Milan Ž. and Bošković, Marija and Kilibarda, Nataša and Dokmanović, Marija and Marković, Radmila and Janjić, Jelena and Baltić, Branislav",
year = "2015",
abstract = "Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and middle-income countries in Europe. Human fishery product-borne parasitic diseases caused by nematodes are the results of infection following ingestion of viable parasites, or as allergic reactions against parasite antigens. With the globalization of the seafood industry, the risk of humans acquiring anisakiasis in developed countries appears to be underestimated. For allergy, the only implicated parasite in fishery products is the nematode Anisakis simplex.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Anisakis infection and allergy in humans",
volume = "5",
pages = "101-104",
doi = "10.1016/j.profoo.2015.09.028"
}
Ivanović, J., Baltić, M. Ž., Bošković, M., Kilibarda, N., Dokmanović, M., Marković, R., Janjić, J.,& Baltić, B.. (2015). Anisakis infection and allergy in humans. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 101-104.
https://doi.org/10.1016/j.profoo.2015.09.028
Ivanović J, Baltić MŽ, Bošković M, Kilibarda N, Dokmanović M, Marković R, Janjić J, Baltić B. Anisakis infection and allergy in humans. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:101-104.
doi:10.1016/j.profoo.2015.09.028 .
Ivanović, Jelena, Baltić, Milan Ž., Bošković, Marija, Kilibarda, Nataša, Dokmanović, Marija, Marković, Radmila, Janjić, Jelena, Baltić, Branislav, "Anisakis infection and allergy in humans" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):101-104,
https://doi.org/10.1016/j.profoo.2015.09.028 . .
12
8

Effect of conjugated linoleic acids in pig nutrition on quality of meat

Ivanović, Jelena; Pantić, Srdjan; Dokmanović, Marija; Glamočlija, Nataša; Marković, Radmila; Janjić, Jelena; Baltić, Milan Ž.

(Elsevier Science Bv, Amsterdam, 2015)

TY  - CONF
AU  - Ivanović, Jelena
AU  - Pantić, Srdjan
AU  - Dokmanović, Marija
AU  - Glamočlija, Nataša
AU  - Marković, Radmila
AU  - Janjić, Jelena
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1241
AB  - Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (MEATCON2015)
T1  - Effect of conjugated linoleic acids in pig nutrition on quality of meat
VL  - 5
SP  - 105
EP  - 108
DO  - 10.1016/j.profoo.2015.09.029
ER  - 
@conference{
author = "Ivanović, Jelena and Pantić, Srdjan and Dokmanović, Marija and Glamočlija, Nataša and Marković, Radmila and Janjić, Jelena and Baltić, Milan Ž.",
year = "2015",
abstract = "Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Effect of conjugated linoleic acids in pig nutrition on quality of meat",
volume = "5",
pages = "105-108",
doi = "10.1016/j.profoo.2015.09.029"
}
Ivanović, J., Pantić, S., Dokmanović, M., Glamočlija, N., Marković, R., Janjić, J.,& Baltić, M. Ž.. (2015). Effect of conjugated linoleic acids in pig nutrition on quality of meat. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 105-108.
https://doi.org/10.1016/j.profoo.2015.09.029
Ivanović J, Pantić S, Dokmanović M, Glamočlija N, Marković R, Janjić J, Baltić MŽ. Effect of conjugated linoleic acids in pig nutrition on quality of meat. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:105-108.
doi:10.1016/j.profoo.2015.09.029 .
Ivanović, Jelena, Pantić, Srdjan, Dokmanović, Marija, Glamočlija, Nataša, Marković, Radmila, Janjić, Jelena, Baltić, Milan Ž., "Effect of conjugated linoleic acids in pig nutrition on quality of meat" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):105-108,
https://doi.org/10.1016/j.profoo.2015.09.029 . .
12
7

Quality of breaded fish products on the market

Janjić, Jelena; Ivanović, Jelena; Popović, Milka; Dokmanović, Marija; Bošković, Marija; Glamočlija, Nataša; Šarčević, Danijela; Baltić, Milan Ž.

(Institut za higijenu i tehnologiju mesa, Beograd, 2015)

TY  - JOUR
AU  - Janjić, Jelena
AU  - Ivanović, Jelena
AU  - Popović, Milka
AU  - Dokmanović, Marija
AU  - Bošković, Marija
AU  - Glamočlija, Nataša
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1257
AB  - Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is very variable due to the different quantities of fish and different quantities and ratios of additives used in the preparation of the jacket weight. This is due to the fact that regulations on the quality of these types of products do not define the amount of basic ingredients (fish) or added ingredients. Producers place these products on the market based on product specifications, and consumers are informed about the quality of these products on the basis of the declaration. The aim of this study was to examine the quality parameters of breaded fish products, or squid on the basis of declared data.
AB  - Panirani proizvodi od ribe i plodova voda su za potrošače prihvatljivi zbog brzog načina pripreme i relativno niske cene. Ovi proizvodi se u promet stavljaju zamrznuti. Kvalitet ovih proizvoda je na tržištu veoma varijabilan zbog različite količine ribe i različite količine i odnosa dodataka koji se koriste za pripremu obložne mase. To je posledica činjenice da propisi o kvalitetu ove vrste proizvoda ne definišu bliže ni količinu osnovnih sastojaka (ribe) ni dodatih sastojaka. Proizvođači ove proizvode stavljaju u promet na osnovu proizvođačke specifikacije, a potrošači se o kvalitetu ovih proizvoda informišu na osnovu deklaracija. Cilj ovog rada bio je ispitivanje parametara kvaliteta paniranih proizvoda od ribe, odnosno lignje na osnovu podataka iz deklaracije.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Quality of breaded fish products on the market
T1  - Kvalitet paniranih proizvoda od ribe na našem tržištu
VL  - 56
IS  - 1
SP  - 67
EP  - 74
DO  - 10.5937/tehmesa1501067J
ER  - 
@article{
author = "Janjić, Jelena and Ivanović, Jelena and Popović, Milka and Dokmanović, Marija and Bošković, Marija and Glamočlija, Nataša and Šarčević, Danijela and Baltić, Milan Ž.",
year = "2015",
abstract = "Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is very variable due to the different quantities of fish and different quantities and ratios of additives used in the preparation of the jacket weight. This is due to the fact that regulations on the quality of these types of products do not define the amount of basic ingredients (fish) or added ingredients. Producers place these products on the market based on product specifications, and consumers are informed about the quality of these products on the basis of the declaration. The aim of this study was to examine the quality parameters of breaded fish products, or squid on the basis of declared data., Panirani proizvodi od ribe i plodova voda su za potrošače prihvatljivi zbog brzog načina pripreme i relativno niske cene. Ovi proizvodi se u promet stavljaju zamrznuti. Kvalitet ovih proizvoda je na tržištu veoma varijabilan zbog različite količine ribe i različite količine i odnosa dodataka koji se koriste za pripremu obložne mase. To je posledica činjenice da propisi o kvalitetu ove vrste proizvoda ne definišu bliže ni količinu osnovnih sastojaka (ribe) ni dodatih sastojaka. Proizvođači ove proizvode stavljaju u promet na osnovu proizvođačke specifikacije, a potrošači se o kvalitetu ovih proizvoda informišu na osnovu deklaracija. Cilj ovog rada bio je ispitivanje parametara kvaliteta paniranih proizvoda od ribe, odnosno lignje na osnovu podataka iz deklaracije.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Quality of breaded fish products on the market, Kvalitet paniranih proizvoda od ribe na našem tržištu",
volume = "56",
number = "1",
pages = "67-74",
doi = "10.5937/tehmesa1501067J"
}
Janjić, J., Ivanović, J., Popović, M., Dokmanović, M., Bošković, M., Glamočlija, N., Šarčević, D.,& Baltić, M. Ž.. (2015). Quality of breaded fish products on the market. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 67-74.
https://doi.org/10.5937/tehmesa1501067J
Janjić J, Ivanović J, Popović M, Dokmanović M, Bošković M, Glamočlija N, Šarčević D, Baltić MŽ. Quality of breaded fish products on the market. in Tehnologija mesa. 2015;56(1):67-74.
doi:10.5937/tehmesa1501067J .
Janjić, Jelena, Ivanović, Jelena, Popović, Milka, Dokmanović, Marija, Bošković, Marija, Glamočlija, Nataša, Šarčević, Danijela, Baltić, Milan Ž., "Quality of breaded fish products on the market" in Tehnologija mesa, 56, no. 1 (2015):67-74,
https://doi.org/10.5937/tehmesa1501067J . .
1