TY  - JOUR
AU  - Kurćubić, Vladimir
AU  - Okanović, Đorđe
AU  - Vasilev, Dragan
AU  - Ivić, Maja
AU  - Čolović, Dušica
AU  - Jokanović, Marija
AU  - Džinić, Natalija
PY  - 2020
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1886
AB  - In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).
PB  - Deutscher Fachverlag GmbH, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Effects of replacing pork back fat with cellulose in Pariser sausages
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_1886
ER  - 

@article{
author = "Kurćubić, Vladimir and Okanović, Đorđe and Vasilev, Dragan and Ivić, Maja and Čolović, Dušica and Jokanović, Marija and Džinić, Natalija",
year = "2020",
abstract = "In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).",
publisher = "Deutscher Fachverlag GmbH, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Effects of replacing pork back fat with cellulose in Pariser sausages",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_1886"
}

Kurćubić, V., Okanović, Đ., Vasilev, D., Ivić, M., Čolović, D., Jokanović, M.,& Džinić, N.. (2020). Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft
Deutscher Fachverlag GmbH, Frankfurt Main..
https://hdl.handle.net/21.15107/rcub_veterinar_1886

Kurćubić V, Okanović Đ, Vasilev D, Ivić M, Čolović D, Jokanović M, Džinić N. Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft. 2020;.
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .

Kurćubić, Vladimir, Okanović, Đorđe, Vasilev, Dragan, Ivić, Maja, Čolović, Dušica, Jokanović, Marija, Džinić, Natalija, "Effects of replacing pork back fat with cellulose in Pariser sausages" in Fleischwirtschaft (2020),
https://hdl.handle.net/21.15107/rcub_veterinar_1886 .