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1. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Author:
Tomović, Vladimir,   et al.   ; Stajić, Slaviša; Stanišić, Nikola; Lević, Steva; Lilić, Slobodan; Vranić, Danijela; Jokanović, Marija; Živković, Dušan;     Show all 8 Authors
Source:
Polish journal of food and nutrition sciences 2018 v.68 no.4 pp. 367-375
ISSN:
2083-6007
Subject:
alginates; backfat; chewiness; color; encapsulation; fermented sausages; hardness; linseed oil; lipid content; liquids; odors; pH; pork; sensory evaluation; soy protein isolate; storage time; taste; texture; water content; weight loss
Abstract:
... The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had ...
DOI:
10.2478/pjfns-2018-0006

2. The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

Author:
Tomović, Vladimir,   et al.   ; Nikolić, Ivana; Dokić, Ljubica; Rakić, Dušan; Maravić, Nikola; Vidosavljević, Strahinja; Šereš, Zita; Šoronja‐Simović, Dragana;     Show all 8 Authors
Source:
Journal of food processing and preservation 2018 v.42 no.8 pp. e13684
ISSN:
0145-8892
Subject:
byproducts; cellulose; cold; color; environmental protection; fats and oils industry; flour; food spreads; food waste; functional foods; gels; hardness; novel foods; pumpkins; raw materials; sensory evaluation; sensory properties; stickiness; sustainable development; texture; vegetable oil
Abstract:
... Hull‐less pumpkin seed flour is a by‐product of cold oil extraction from pumpkin seed. Utilization of this by‐product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose‐based continuous phases, beside the pumpkin seed flour. Obtained result ...
DOI:
10.1111/jfpp.13684

3. Characterization of the Kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork

Author:
Tomović, Vladimir M.,   et al.   ; Polak, Tomaž; Lušnic Polak, Mateja; Žlender, Božidar; Demšar, Lea;     Show all 5 Authors
Source:
Journal of food processing and preservation 2017 v.41 no.6
ISSN:
0145-8892
Subject:
batters; beef; chemical composition; firmness; flavor; garlic; ground pork; juiciness; manufacturing; markets; nitrites; pepper; polyphosphates; protected designation of origin; rural areas; smoked sausage; texture; traditional foods; Slovenia
Abstract:
... Kranjska klobasa is a traditional Slovenian cured, smoked, and cooked sausage made with coarse‐ground pork. It is a traditional product that is protected geographical indication status and is produced practically everywhere in Slovenia, as well as in some other European countries. The aim of this study was to determine the main characteristics of Kranjska klobasa prepared by different manufacturer ...
DOI:
10.1111/jfpp.13269

4. Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

Author:
Tomović, Vladimir,   et al.   ; Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Zarić, Danica;     Show all 7 Authors
ISSN:
1082-0132
Subject:
bioactive compounds; color; cookies; dough; experimental design; fiber content; food industry; hardness; industrial byproducts; nutritive value; particle size; sensory properties; texture; water content; wheat flour; wheat germ
Abstract:
... The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken exp ...
DOI:
10.1177/1082013217713101

5. Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica)

Author:
Tomovic, Vladimir,   et al.   ; Dzinic, Natalija; Ivic, Maja; Branislav, Sojic; Jokanovic, Marija; Okanovic, Djordje; Raljic, Jovanka Popov;     Show all 7 Authors
Source:
Procedia Food Science 2015 v.5 pp. 77-80
ISSN:
2211-601X
Subject:
chemical composition; color; fermented sausages; juiciness; laws and regulations; markets; odors; packaging; taste; texture
Abstract:
... The aim of this study was to evaluate some quality parameters of dry fermented sausage (Čajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ ...
DOI:
10.1016/j.profoo.2015.09.019

6. The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása

Author:
Tomovic, Vladimir,   et al.   ; Ikonic, Predrag; Jokanovic, Marija; Tasic, Tatjana; Skaljac, Snezana; Sojic, Branislav; Dzinic, Natalija; Petrovic, Ljiljana;     Show all 8 Authors
Source:
Procedia Food Science 2015 v.5 pp. 97-100
ISSN:
2211-601X
Subject:
chewiness; drying; fermented sausages; hardness; meat aging; nitrogen content; proteolysis; texture; water content
Abstract:
... The effect of different ripening processes (traditional, T vs. industrial, I) on proteolytic changes and texture of dry-fermented sausage Petrovská klobása was examined. More intensive pH decline was registered in I sausages, which had a positive impact on the drying process and proteolysis. Moisture content in I sausages was consistently lower than in T sausages. Likewise, proteolysis was more pr ...
DOI:
10.1016/j.profoo.2015.09.026

7. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Author:
Tomović, Vladimir,   et al.   ; Ikonić, Predrag; Jokanović, Marija; Petrović, Ljiljana; Tasić, Tatjana; Škaljac, Snežana; Šojić, Branislav; Džinić, Natalija; Tomić, Jelena; Danilović, Bojana; Ikonić, Bojana;     Show all 11 Authors
Source:
International journal of food properties 2016 v.19 no.9 pp. 1924-1937
ISSN:
1532-2386
Subject:
amino nitrogen; chewiness; fermented meat; free amino acids; hardness; meat aging; myofibrillar proteins; nonprotein nitrogen; proteolysis; sausages; starter cultures; texture
Abstract:
... Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found i ...
DOI:
10.1080/10942912.2015.1089280

8. The utilisation of grapeseed oil in improving the quality of dry fermented sausages

Author:
Tomović, Vladimir,   et al.   ; Stajić, Slaviša; Živković, Dušan; Nedović, Viktor; Perunović, Marija; Kovjanić, Nataša; Lević, Steva; Stanišić, Nikola;     Show all 8 Authors
Source:
International journal of food science & technology 2014 v.49 no.11 pp. 2356-2363
ISSN:
0950-5423
Subject:
backfat; chewiness; cold storage; color; grapeseed oil; hardness; pH; sausages; sensory properties; soy protein isolate; texture; water content; weight loss
Abstract:
... This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre‐emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30 days of refrigerated storage. Protein and fat contents, pH and TBA values were not sign ...
DOI:
10.1111/ijfs.12555

9. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Author:
Tomović, Vladimir M.,   et al.   ; Jokanović, Marija R.; Petrović, Ljiljana S.; Tomović, Mila S.; Tasić, Tatjana A.; Ikonić, Predrag M.; Šumić, Zdravko M.; Šojić, Branislav V.; Škaljac, Snežana B.; Šošo, Milena M.;     Show all 10 Authors
Source:
Meat science 2013 v.93 no.1 pp. 46-52
ISSN:
0309-1740
Subject:
boning; color; cooling; flavor; ham; juiciness; lipids; manufacturing; meat carcasses; meat quality; pH; proteins; shear stress; texture; water content
Abstract:
... Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL*a*b* values) and total ...
DOI:
10.1016/j.meatsci.2012.07.015
PubMed:
22910801