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1. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

Author:
Tomović, Vladimir,   et al.   ; Šojić, Branislav; Pavlić, Branimir; Ikonić, Predrag; Ikonić, Bojana; Zeković, Zoran; Kocić-Tanackov, Sunčica; Jokanović, Marija; Škaljac, Snežana; Ivić, Maja;     Show all 10 Authors
Source:
Meat science 2019 v.157 pp. 107879
ISSN:
0309-1740
Subject:
Coriandrum sativum; antimicrobial properties; cold storage; color; essential oils; food additives; lipid peroxidation; microbial growth; neural networks; pH; plate count; pork; sausages; shelf life; sodium nitrite; storage time; thiobarbituric acid-reactive substances
Abstract:
... The effect of coriander essential oil (CEO) at concentrations of 0.075‐0.150 μL/g on pH, color, lipid oxidation (TBARS), residual nitrite concentration and microbial growth of cooked pork sausages produced with different levels of sodium nitrite (0, 50 and 100 mg/kg) was investigated. Artificial neural networks modeling and the multi-response optimization were used to determine the optimal combina ...
DOI:
10.1016/j.meatsci.2019.107879

2. Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

Author:
Tomović, Vladimir,   et al.   ; Šojić, Branislav; Pavlić, Branimir; Ikonić, Predrag; Zeković, Zoran; Kocić-Tanackov, Sunčica; Đurović, Saša; Škaljac, Snežana; Jokanović, Marija; Ivić, Maja;     Show all 10 Authors
Source:
Food chemistry 2019 v.287 pp. 280-286
ISSN:
0308-8146
Subject:
Satureja montana; antimicrobial properties; essential oils; flavor; lipid peroxidation; microbial growth; odors; pH; pork; sausages; thiobarbituric acid-reactive substances
Abstract:
... The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150 µL/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentra ...
DOI:
10.1016/j.foodchem.2018.12.137

3. 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

4. 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

5. Life cycle assessment of the chicken meat chain

Author:
Tomovic, Vladimir,   et al.   ; Skunca, Dubravka; Tomasevic, Igor; Nastasijevic, Ivan; Djekic, Ilija;     Show all 5 Authors
Source:
Journal of cleaner production 2018 v.184 pp. 440-450
ISSN:
0959-6526
Subject:
acidification; biogas; chicken meat; cradle-to-grave; energy efficiency; environmental impact; environmental performance; equipment; eutrophication; farms; global warming potential; households; legumes; life cycle inventory; meat processing plants; ozonosphere; poultry manure; protein sources; recycling; slaughterhouses; surveys
Abstract:
... The objective of this paper was to assess the environmental performance of the chicken meat chain, including 119 different farms, slaughterhouses, meat processors and retailers, as well as 500 households. A total of 619 life cycle assessment calculations have been completed to identify and quantify the environmental impacts from a cradle-to-grave perspective covering five subsystems: ‘chicken farm ...
DOI:
10.1016/j.jclepro.2018.02.274

6. The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Author:
Tomović, Vladimir,   et al.   ; Šojić, Branislav; Pavlić, Branimir; Zeković, Zoran; Ikonić, Predrag; Kocić-Tanackov, Sunčica; Džinić, Natalija;     Show all 7 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 749-755
ISSN:
0023-6438
Subject:
Salvia officinalis; antimicrobial properties; diterpenoids; dust; essential oils; food industry; industrial byproducts; microbial growth; monoterpenoids; oxidative stability; pH; polyphenols; pork; sage; sausages; sensory evaluation; sensory properties; sesquiterpenoids; tea; thiobarbituric acid-reactive substances
Abstract:
... The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most ...
DOI:
10.1016/j.lwt.2017.11.055

7. Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia

Author:
Tomović, Vladimir,   et al.   ; Škaljac, Snežana; Petrović, Ljiljana; Jokanović, Marija; Tasić, Tatjana; Ivić, Maja; Ikonić, Predrag; Šojić, Branislav; Džinić, Natalija; Škrbić, Biljana;     Show all 10 Authors
Source:
International journal of food properties 2018 v.21 no.1 pp. 667-673
ISSN:
1532-2386
Subject:
United States Environmental Protection Agency; anthracenes; benzo(a)pyrene; collagen; drying; environmental protection; fluorenes; phenanthrenes; sausages; storage time; Serbia
Abstract:
... The aim of this study was to determine the content of polycyclic aromatic hydrocarbons—PAHs (acenaphthylene, anthracene, fluorene, phenanthrene, pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, chrysene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene, and benzo[ghi]perylene)—from Environmental Protection Agency list (United States Environmental Protection Agenc ...
DOI:
10.1080/10942912.2018.1453837

8. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

Author:
Tomović, Vladimir,   et al.   ; Škaljac, Snežana; Jokanović, Marija; Ivić, Maja; Tasić, Tatjana; Ikonić, Predrag; Šojić, Branislav; Džinić, Natalija; Petrović, Ljiljana;     Show all 9 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 158-162
ISSN:
0023-6438
Subject:
United States Environmental Protection Agency; anthracenes; benzo(a)pyrene; color; drying; fluorenes; phenanthrenes; sausages; storage time
Abstract:
... The aim of this study was to determine colour characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented sausage Petrovská klobása smoked in traditional (T - direct smoking) and industrial (I - indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic aromatic hydrocarbons -PAH (acenaphthylene, fluorene, phenan ...
DOI:
10.1016/j.lwt.2017.08.038

9. 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

10. 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

11. Antifungal Activity of the Onion (Allium cepa L.) Essential Oil Against Aspergillus, Fusarium and Penicillium Species Isolated from Food

Author:
Tomović, Vladimir,   et al.   ; Kocić‐Tanackov, Sunčica; Dimić, Gordana; Mojović, Ljiljana; Gvozdanović‐Varga, Jelica; Djukić‐Vuković, Aleksandra; Šojić, Branislav; Pejin, Jelena;     Show all 8 Authors
Source:
Journal of food processing and preservation 2017 v.41 no.4
ISSN:
0145-8892
Subject:
Allium cepa; Aspergillus carbonarius; Aspergillus niger; Aspergillus versicolor; Fusarium; Penicillium aurantiogriseum; Penicillium brevicompactum; Penicillium chrysogenum; Penicillium glabrum; antifungal properties; cultivars; essential oils; food safety; foods; fungi; microbial growth; onions
Abstract:
... The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl‐trisulfide (16.64%) and methyl‐propyl‐trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0 ...
DOI:
10.1111/jfpp.13050

12. Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia Part B Surveillance

Author:
Tomović, Vladimir,   et al.   ; Jokanović, Marija; Tomović, Mila; Lazović, Milana; Šojić, Branislav; Škaljac, Snežana; Ivić, Maja; Kocić-Tanackov, Sunčica; Tomašević, Igor; Martinović, Aleksandra;     Show all 10 Authors
Source:
Food additives & contaminants 2017 v.10 no.2 pp. 137-142
ISSN:
1939-3229
Subject:
cadmium; cattle; dairy goats; goat breeds; kidneys; laws and regulations; liver; microwave treatment; sheep; spectroscopy; tissues; Serbia
Abstract:
... Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4 years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p < 0.05) in kidney than in liver and higher (p < 0.05) in older animals than in young ones. In domestic Balkan goat which was rai ...
DOI:
10.1080/19393210.2017.1282987

13. Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia Part B Surveillance

Author:
Tomović, Vladimir,   et al.   ; Jokanović, Marija; Tomović, Mila; Lazović, Milana; Šojić, Branislav; Škaljac, Snežana; Ivić, Maja; Koćić-Tanackov, Sunčica; Tomašević, Igor; Martinović, Aleksandra;     Show all 10 Authors
Source:
Food additives & contaminants 2017 v.10 no.1 pp. 39-43
ISSN:
1939-3229
Subject:
cadmium; cows; dairy farming; kidneys; lead; liver; microwave treatment; spectroscopy; tissues; Serbia
Abstract:
... Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n = 52) and kidneys (n = 52) of female cattle (345–2717 days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd co ...
DOI:
10.1080/19393210.2016.1245216

14. Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

Author:
Tomović, Vladimir M.,   et al.   ; Jokanović, Marija R.; Pihler, Ivan I.; Švarc-Gajić, Jaroslava V.; Vasiljević, Ivana M.; Škaljac, Snežana B.; Šojić, Branislav V.; Živković, Dušan M.; Lukić, Tin B.; Despotović, Aleksandra R.; Tomašević, Igor B.;     Show all 11 Authors
Source:
Journal of applied animal research 2017 v.45 no.1 pp. 430-436
ISSN:
0974-1844
Subject:
Saanen; brain; byproducts; calcium; color; copper; goats; heart; iron; kidneys; lipid content; liver; lungs; magnesium; males; manganese; mineral content; nickel; pH; sodium; spleen; testes; thymus gland; tongue; zinc
Abstract:
... Ultimate pH value and instrumental colour (CIE L*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were ...
DOI:
10.1080/09712119.2016.1206905

15. Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle

Author:
Tomović, Vladimir M.,   et al.   ; Jokanović, Marija R.; Švarc-Gajić, Jaroslava V.; Vasiljević, Ivana M.; Šojić, Branislav V.; Škaljac, Snežana B.; Pihler, Ivan I.; Simin, Vladislav B.; Krajinović, Milan M.; Žujović, Miroslav M.;     Show all 10 Authors
Source:
Small ruminant research 2016 v.145 pp. 44-52
ISSN:
0921-4488
Subject:
Saanen; calcium; color; copper; goat meat; goats; iron; longissimus muscle; magnesium; males; manganese; mineral content; nickel; nutrient content; pH; phosphorus; potassium; psoas muscles; sodium; water holding capacity; zinc; Serbia
Abstract:
... The aim of this study was to investigate the influence of the anatomical location of muscles on their physical characteristics and proximate and mineral composition. Physical (pH value, water-holding capacity − WHC, and instrumental colour − CIEL*a*b* values) characteristics and proximate (moisture, protein, total fat and total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) composition ...
DOI:
10.1016/j.smallrumres.2016.10.019

16. 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

17. Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin

Author:
Tomović, Vladimir M.,   et al.   ; Vujadinović, Dragan D.; Grujić, Radoslav P.; Jokanović, Marija R.; Kevrešan, Žarko S.; Škaljac, Snežana B.; Šojić, Branislav V.; Tasić, Tatjana A.; Ikonić, Predrag M.; Hromiš, Nevena M.;     Show all 10 Authors
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1854-1858
ISSN:
0145-8892
Subject:
atomic absorption spectrometry; boiling; calcium; cooking; copper; internal temperature; iron; longissimus muscle; magnesium; manganese; mineral content; mineralization; nutrient databanks; phosphorus; physicochemical properties; pork; potassium; raw meat; sodium; spectrophotometers; zinc
Abstract:
... Effects of endpoint temperatures of 51, 61, 71, 81 and 91C on mineral contents (mg/100 g WW, wet weight) of pork loin (longissimus thoracis et lumborum, n = 12) were investigated. Pork was cooked in water bath set to 100C. In both raw and cooked samples, phosphorus was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and m ...
DOI:
10.1111/jfpp.12422

18. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Author:
Tomović, Vladimir,   et al.   ; Šojić, Branislav; Kocić-Tanackov, Sunčica; Škaljac, Snežana; Ikonić, Predrag; Džinić, Natalija; Živković, Nataša; Jokanović, Marija; Tasić, Tatjana; Kravić, Snežana;     Show all 10 Authors
Source:
Food control 2015 v.54 pp. 282-286
ISSN:
0956-7135
Subject:
Myristica fragrans; bacteria; cold storage; color; essential oils; nitrogen dioxide; nutmeg; odors; sausages; sensory evaluation; shelf life; storage time; thiobarbituric acid-reactive substances
Abstract:
... This paper examines the oxidative and microbial stability of cooked sausages, produced with the addition of 10 ppm (NO1) and 20 ppm (NO2) nutmeg (Myristica fragrans) essential oil. Instrumental parameters of color (CIE L*, CIE a* and CIE b*), Thiobarbituric acid-reactive substance (TBARS) values, microbial profile and sensory properties of aroma have been determined on the 1st, 30th, 45th, and 60t ...
DOI:
10.1016/j.foodcont.2015.02.007

19. Cadmium Levels of Edible Offal from Saanen Goat Male Kids

Author:
Tomovic, Vladimir,   et al.   ; Jokanovic, Marija; Pihler, Ivan; Vasiljevic, Ivana; Skaljac, Snezana; Sojic, Branislav; Tomasevic, Igor; Tomovic, Mila; Martinovic, Aleksandra; Lukac, Dragomir;     Show all 10 Authors
Source:
Procedia Food Science 2015 v.5 pp. 289-292
ISSN:
2211-601X
Subject:
Saanen; atomic absorption spectrometry; brain; cadmium; food science; goats; heart; kidneys; laws and regulations; liver; lungs; males; microwave treatment; organ meats; spleen; testes; thymus gland; tissues; tongue
Abstract:
... Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), after microwave digestion. The cadmium concentration was significantly influenced by the type of edible offal. Mean cadmium concentrations ranged from 0. ...
DOI:
10.1016/j.profoo.2015.09.082

20. Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina

Author:
Tomovic, Vladimir,   et al.   ; Tasic, Tatjana; Ikonic, Predrag; Jokanovic, Marija; Mandic, Anamarija; Sojic, Branislav; Skaljac, Snezana;     Show all 7 Authors
Source:
Procedia Food Science 2015 v.5 pp. 282-284
ISSN:
2211-601X
Subject:
chlorides; food science; good manufacturing practices; high performance liquid chromatography; histamine; sausages; tryptamine; tyramine
Abstract:
... The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2mg/kg), histamine (16.1; 6.42mg/kg) and tyramine (95.1; 45.2 ...
DOI:
10.1016/j.profoo.2015.09.080

21. Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása)

Author:
Tomovic, Vladimir,   et al.   ; Sojic, Branislav; Dzinic, Natalija; Jokanovic, Marija; Ikonic, Predrag; Tasic, Tatjana; Skaljac, Snezana; Danilovic, Bojana; Ivic, Maja;     Show all 9 Authors
Source:
Procedia Food Science 2015 v.5 pp. 262-265
ISSN:
2211-601X
Subject:
Staphylococcus xylosus; malondialdehyde; meat aging; oxidative stability; sausages; sensory properties; storage time; thiobarbituric acid-reactive substances
Abstract:
... The effect of adding Staphylococcus xylosus on the oxidative stability and sensory properties of the traditional sausage (Petrovská klobása) subjected to industrial conditions of ripening was studied at day 0 and after 1 and 2 months of storage. During storage, TBARs values in sausages with added Staphylococcus xylosus ranged from 0.13 to 0.52mg malondialdehyde/kg significantly lower (p < 0.05) th ...
DOI:
10.1016/j.profoo.2015.09.075

22. Minerals in Pork Meat and Edible Offal

Author:
Tomovic, Vladimir,   et al.   ; Jokanovic, Marija; Sojic, Branislav; Skaljac, Snezana; Tasic, Tatjana; Ikonic, Predrag;     Show all 6 Authors
Source:
Procedia Food Science 2015 v.5 pp. 293-295
ISSN:
2211-601X
Subject:
food science; iron; mineral content; minerals; organ meats; pork; zinc
Abstract:
... Pork meat contains important minerals, including iron and zinc, all of which are essential for good health throughout life. Edible offal is also a form of meat and in general possesses a higher content of minerals, than muscular tissue. The mineral levels in pork meat, and edible offal are variable. Major sources of variation in animal products are the proportion of lean to fat tissue, and the pro ...
DOI:
10.1016/j.profoo.2015.09.083

23. 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

24. 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

25. 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

26. A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia)

Author:
Tomović, Vladimir M.,   et al.   ; Lukić, Tin; Basarin, Biljana; Buggle, Björn; Markovič, Slobodan B.; Raljič, Jovanka Popov; Hrnjak, Ivana; Timar-Gabor, Alida; Hambach, Ulrich; Gavrilov, Milivoj B.;     Show all 10 Authors
Source:
Quaternary international 2014 v.334-335 pp. 179-188
ISSN:
1040-6182
Subject:
autumn; climatic factors; colorimetry; global warming; iron; loess; magnetism; paleoclimatology; paleoecology; paleosolic soil types; plateaus; rain; soil water deficit; spring; summer; Serbia
Abstract:
... This study represents the first detailed joined colorimetric and rock magnetic investigation on a loess–paleosol sequence in the Vojvodina region, Northern Serbia. The aim of this paper is to derive new information on the Late Pleistocene paleoenvironment from a high resolution multi-proxy assessment of the iron mineralogical composition at the Orlovat loess paleosol sequence. The Orlovat section ...
DOI:
10.1016/j.quaint.2014.03.042

27. Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Author:
Tomović, Vladimir,   et al.   ; Škaljac, Snežana; Petrović, Ljiljana; Tasić, Tatjana; Ikonić, Predrag; Jokanović, Marija; Džinić, Natalija; Šojić, Branislav; Tjapkin, Ana; Škrbić, Biljana;     Show all 10 Authors
Source:
Food control 2014 v.40 pp. 12-18
ISSN:
0956-7135
Subject:
fluorenes; detection limit; smoked meats; United States Environmental Protection Agency; fermented meat; phenanthrenes; anthracenes; collagen; storage time; benzo(a)pyrene; sausages; environmental protection; drying; Serbia
Abstract:
... The aim of this study was to determine the content of 13 polycyclic aromatic hydrocarbons (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi]perylene) from Environmental Protection Agency list (US-EPA PAHs) in traditional dry fermented sausa ...
DOI:
10.1016/j.foodcont.2013.11.024

28. Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage

Author:
Tomović, Vladimir,   et al.   ; Krkić, Nevena; Šojić, Branislav; Lazić, Vera; Petrović, Ljiljana; Mandić, Anamarija; Sedej, Ivana; Džinić, Natalija;     Show all 8 Authors
Source:
Food control 2013 v.32 no.2 pp. 719-723
ISSN:
0956-7135
Subject:
aldehydes; coatings; fatty acid composition; lipid peroxidation; odors; polyunsaturated fatty acids; sausages; storage time; taste; thiobarbituric acid-reactive substances
Abstract:
... Dry fermented sausage (Petrovská klobása) was coated with chitosan–caraway film. Effect of coating on fatty acid profile, lipid oxidation and sensory property of odor and taste were investigated during five months storage.At the end of storage period, sum of unsaturated and polyunsaturated fatty acids was significantly higher (p < 0.05) in coated than in control sausage.Contents of propanal and pe ...
DOI:
10.1016/j.foodcont.2013.02.006

29. Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

Author:
Tomović, Vladimir,   et al.   ; Krkić, Nevena; Šojić, Branislav; Lazić, Vera; Petrović, Ljiljana; Mandić, Anamarija; Sedej, Ivana;     Show all 7 Authors
Source:
Meat science 2013 v.93 no.3 pp. 767-770
ISSN:
0309-1740
Subject:
Origanum vulgare; aldehydes; drying; essential oils; fatty acid composition; flavor; lipid peroxidation; odors; oleic acid; sausages; sensory evaluation
Abstract:
... The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage.Between coated and control sausage, a difference was observed after two months storage i ...
DOI:
10.1016/j.meatsci.2012.11.043
PubMed:
23261537

30. 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

31. Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

Author:
Tomović, Vladimir,   et al.   ; Tasić, Tatjana; Ikonić, Predrag; Mandić, Anamarija; Jokanović, Marija; Savatić, Snežana; Petrović, Ljiljana;     Show all 7 Authors
Source:
Food control 2012 v.23 no.1 pp. 107-112
ISSN:
0956-7135
Subject:
cadaverine; chlorides; chromatography; drying; good manufacturing practices; histamine; putrescine; sausages; serotonin; spermidine; spermine; tryptamine
Abstract:
... The aim of this study was to determine the content of nine biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramin, spermidine and spermine) and total biogenic amines in traditional dry fermented sausage Petrovská klobása at the end of drying period, as possible indicators of good manufacturing practice (GMP). Chromatographic separation of dansyl chlori ...
DOI:
10.1016/j.foodcont.2011.06.019

32. Cadmium levels of kidney from 10 different pig genetic lines in Vojvodina (northern Serbia)

Author:
Tomović, Vladimir M.,   et al.   ; Petrović, Ljiljana S.; Tomović, Mila S.; Kevrešan, Žarko S.; Jokanović, Marija R.; Džinić, Natalija R.; Despotović, Aleksandra R.;     Show all 7 Authors
Source:
Food chemistry 2011 v.129 no.1 pp. 100-103
ISSN:
0308-8146
Subject:
European Union; atomic absorption spectrometry; cadmium; genetic lines; kidneys; mineralization; swine; Serbia
Abstract:
... Concentration of cadmium was investigated in the kidney of 480 pigs from 10 different genetic lines, produced in Vojvodina (northern Serbia). This element was determined by flame atomic absorption spectrometry after mineralisation by dry ashing. The genetic line of pigs had no influence on the cadmium levels of kidney (P>0.05). The cadmium levels ranged from 0.168 to 1.160mg/kg, with an average of ...
DOI:
10.1016/j.foodchem.2011.04.032

33. Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle

Author:
Tomović, Vladimir M.,   et al.   ; Petrović, Ljiljana S.; Džinić, Natalija R.;     Show all 3 Authors
Source:
Meat science 2008 v.80 no.4 pp. 1188-1193
ISSN:
0309-1740
Subject:
pork; postmortem changes; muscles; cooling; meat quality; carcass weight; pig carcasses; rapid methods; carcass quality; boning
Abstract:
... The effect of rapid air chilling of carcasses in the first 3 h of chilling at -31°C (then at 2-4°C, till 24 h post-mortem) and the possibility of earlier deboning (8 h post-mortem) after rapid air chilling, compared to conventional air chilling (at 2-4°C, till 24 h post-mortem) on weight loss and technological quality (pH value, tenderness, drip loss, cooking loss and colour - L [low asterisk] a [ ...
DOI:
10.1016/j.meatsci.2008.05.013
PubMed:
22063855