113 results on '"Vladimir Tomović"'
Search Results
2. Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015–2017
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Milana, Lazović, Vladimir, Tomović, Ivana, Vasiljević, Isidora, Kecojević, Mila, Tomović, Aleksandra, Martinović, Tanja, Žugić Petrović, Bojana, Danilović, Dragan, Vujadinović, Igor, Tomašević, Milenko, Smiljanić, and Vesna, Đorđević
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Lead ,Fruit ,Metals, Heavy ,Public Health, Environmental and Occupational Health ,Humans ,Food Contamination ,Mercury ,Toxicology ,Serbia ,Arsenic ,Cadmium ,Food Science - Abstract
The European Commission has established legislation for toxic metals in certain foodstuffs in order to protect public health already in 1993. After several amendments, new maximum levels for cadmium and lead in certain foods were set as per 30 and 31 August 2021 for lead and cadmium, respectively. The new Serbian Regulation on "maximum levels of certain contaminants in food" is fully harmonised with this European legislation. The concentrations of cadmium (Cd), lead (Pb), mercury (Hg), and arsenic (As) were determined in 832 samples of 39 species of fruits and processed fruits, collected during the period January 2015 to December 2017. Fruits and fruit products originated from 45 countries, including Serbia. Samples were analysed by inductively coupled plasma - optical emission spectrometry (ICP-OES). Concentrations of cadmium, lead, mercury, and arsenic in fruits and fruit products were compared to these maximum levels (MLs). Overall, measurable Cd, Pb, Hg, and As were found in 377 samples (45.3%). According to the former regulations, the maximum levels of Cd and Pb for analysed fruits and fruit products were exceeded in only 10 samples (1.20%; n = 832): Cd in 6 and Pb in 4 samples, but according to the latest regulations, the maximum levels of Cd and Pb for fruits were exceeded in 196 of the samples (23.9%; n = 820): Cd in 191 and Pb in 5 samples. The increase of ML exceedances shows that attention needs to be paid for compliance of food to the recent MLs for these metals.
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- 2022
3. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
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Snežana Škaljac, Marija Jokanović, Vladimir Tomović, Brankica Kartalović, Predrag Ikonić, Nedim Ćućević, Jelena Vranešević, Maja Ivić, Branislav Šojić, and Tatjana Peulić
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Food Science ,Biotechnology - Published
- 2023
4. Color assessment of the eggs using computer vision system and Minolta colorimeter
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Igor Tomasevic, Bartosz Sołowiej, Ilija Djekic, José M. Lorenzo, Francisco J. Barba, Bojana Milovanovic, and Vladimir Tomović
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Computer vision system ,food.ingredient ,business.industry ,General Chemical Engineering ,Colorimeter ,Color analysis ,Color measurement ,Standard illuminant ,Industrial and Manufacturing Engineering ,food ,Yolk ,Computer vision ,Color data ,Artificial intelligence ,Eggshell ,Safety, Risk, Reliability and Quality ,business ,Egg color ,Visual similarity tests ,Food Science ,Mathematics ,Research data - Abstract
The scientific journal articles (n = 150) were examined to obtain instrumental egg color data published in the period 2009–2020. The majority of articles originated from Asia (42.0%), investigated yolk color (45.3%), selected Minolta device (65.3%). The greatest part of papers failed to include parameters such as port size (92.0%), observer (90.0%), illuminant (84.0%), technical replicates (70.0%) and calibration method (66.7%), and, therefore, this represents a key matter in conducting comparative research to ensure equivalence in order to trace and compare different research data. Furthermore, the usage of a computer vision system (CVS) for egg color analysis was investigated. The color of five egg species (chicken, goose, duck, quail and turkey) was estimated using a CVS and a traditional colorimeter. The CVS-produced color was highly similar to the actual color of egg sample (ranging from 75.0 to 100.0%). The color of eggshell gathered through the Minolta depicts brighter, less “red” and more “yellow” appearance than CVS. Regarding the color of yolk samples, Minolta had lighter (except the goose's yolk), more “green” and less “yellow” color, whereas CVS indicated the appearance of albumen as lighter (except quail's), more “red” and less “yellow” than colorimeter. Those results read by Minolta showed a non-real color of egg samples, whereas CVS-obtained color was highly similar to the actual egg color sample. Considering these results, it could be concluded that the CVS is a superior alternative for replacing traditional devices by providing better accuracy.
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- 2021
5. The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage
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Bojana Milićević, Bojana Danilović, Vladimir Tomović, and Dragiša Savić
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Colony-forming unit ,Preservative ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,Biology ,biology.organism_classification ,040401 food science ,040201 dairy & animal science ,Lactic acid ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Starter ,chemistry ,Leuconostoc mesenteroides ,Fermentation ,Food science ,Aroma ,Bacteria ,Food Science - Abstract
Petrovac sausage (Petrovská klobása) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture Staphylococcus xylosus as well as combined starter culture Lactiplantibacillus plantarum and S. xylosus, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: Levilactobacillus brevis, Leuconostoc mesenteroides, Lactiplantibacillus plantarum and Pediococcus pentosaceus. Lactobacilli and Leuconostoc spp. dominate the total LAB strains, while P. pentosaceus was isolated at the lowest frequency.
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- 2021
6. Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
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Branislav Šojić, Sanja Milošević, Danica Savanović, Zoran Zeković, Vladimir Tomović, and Branimir Pavlić
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Chemistry (miscellaneous) ,Organic Chemistry ,Drug Discovery ,Molecular Medicine ,Pharmaceutical Science ,Physical and Theoretical Chemistry ,Analytical Chemistry - Abstract
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Coreopsis tinctoria Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.
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- 2023
7. Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)
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Ilija Đekić, Dragan Vujadinović, Igor Tomasevic, Vesna Đorđević, Vladimir Tomović, Sara Rajic, and Stefan Simunovic
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Fat content ,business.industry ,Fermented sausages ,Applied Microbiology and Biotechnology ,Food Animals ,Dry sausages ,Fat estimation ,Computer vision ,Fermentation ,Artificial intelligence ,business ,Food Science ,Mathematics - Abstract
The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguska, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguska, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p
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- 2021
8. Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions
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Branislav Šojić, Predrag Ikonić, Maja Ivić, Vladimir Tomović, Marija Jokanović, Tatjana Peulić, Brankica Kartalović, Jelena Vranešević, and Snežana Škaljac
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Polymers and Plastics ,biology ,010405 organic chemistry ,Chemistry ,Organic Chemistry ,Staphylococcus xylosus ,010402 general chemistry ,biology.organism_classification ,01 natural sciences ,Red Color ,0104 chemical sciences ,Materials Chemistry ,Fermentation ,Food science - Abstract
Petrovska klobasa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is...
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- 2020
9. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
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Ljubiša Šarić, Branislav Šojić, Snežana Škaljac, Predrag Ikonić, Tatjana Peulić, Aleksandra Novaković, Vladimir Tomović, Marija Jokanović, Sanja Popović, and Dragan Vasilev
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2. Zero hunger ,chemistry.chemical_classification ,Acid value ,Traditional practice ,Water activity ,Moisture ,0402 animal and dairy science ,Fatty acid ,04 agricultural and veterinary sciences ,Biogenic amine ,040401 food science ,040201 dairy & animal science ,0404 agricultural biotechnology ,chemistry ,Fermented sausage ,TBARS ,Original Article ,Composition (visual arts) ,Fermentation ,Food science ,Composition ,Food Science ,Polyunsaturated fatty acid - Abstract
Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P
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- 2020
10. Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling
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Predrag Ikonić, Maja Ivić, Vladimir Tomović, Snezana Skaljac, Marija Jokanović, Bojana Ikonić, Branislav Šojić, Jelena Ivetić, and Tatjana Peulić
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pca ,Reproducibility ,Fat content ,General Chemical Engineering ,lcsh:TP155-156 ,Texture (geology) ,mlr ,Protein content ,dry fermented sausage ,Chewiness ,Statistical analyses ,Principal component analysis ,Multiple linear regression analysis ,Food science ,lcsh:Chemical engineering ,lcsh:HD9650-9663 ,texture analysis ,Mathematics ,lcsh:Chemical industries - Abstract
The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal component analysis. Differences in physicochemical characteristics reflected even more notable differences in texture characteristics. Regarding regression equations, obtained results showed that moisture content was significant for hardness, springiness and cohesiveness. Hardness was also influenced by fat content, while chewiness was influenced by protein content. Principal component analysis separated samples of Petrovská klobása, as the group with the most reproducible analysed characteristics. Obtained results of statistical analyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facilities with consistent textural characteristics. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR31032 and Grant no. III44006]
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- 2020
11. Antioxidant Activity of Mushrooms in vitro and in Frankfurters
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Branislav Šojić, Vesna Đorđević, Sunčica Kocić-Tanaskov, Vladimir Tomović, Igor Tomasevic, Jovana Vunduk, Anita Klaus, Ilija Đekić, and Sasa Novakovic
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Mushroom ,Antioxidant ,biology ,Chemistry ,DPPH ,medicine.medical_treatment ,Decoction ,Phenolic acid ,biology.organism_classification ,Applied Microbiology and Biotechnology ,chemistry.chemical_compound ,Food Animals ,Lipid oxidation ,Boletus edulis ,medicine ,Food science ,Food Science ,Cantharellus - Abstract
The antioxidant properties of Boletus edulis, Cantharellus cibarius and Craterellus cornicupioides decoctions and the effect of mushroom addition on the total phenolic content and the degree of secondary oxidative changes on lipids in frankfurters was studied. Moderate antioxidant activity was obtained by DPPH assay when mushroom decoctions were tested in vitro. Using the conjugated diene method, moderate antioxidant activity was achieved with Boletus edulis and Craterellus cornicupioides decoction, while with Cantharellus cibarius decoction, antioxidant activity was low. Constant amounts of phenolic acid were obtained in frankfurters fortified with Boletus edulis, while lipid oxidation on each tested day was several times less than in the control group of frankfurters, throughout two months of refrigerated storage. Generally, these mushrooms could be used as natural antioxidants to interfere with the chemical deterioration of food products and specifically, to extend the shelf life of cooked pork sausages.
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- 2020
12. Elderberry (Sambucus nigra L.) juice as a novel functional product rich in health-promoting compounds
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Ivana Beara, Milena Vujanović, Vladimir Tomović, Tatjana Majkić, Branislav Šojić, Gokhan Zengin, Marija Radojković, and Saša Đurović
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2. Zero hunger ,0303 health sciences ,biology ,030309 nutrition & dietetics ,Chemistry ,General Chemical Engineering ,Tyrosinase ,04 agricultural and veterinary sciences ,General Chemistry ,Sambucus nigra ,biology.organism_classification ,040401 food science ,3. Good health ,03 medical and health sciences ,chemistry.chemical_compound ,Rutin ,0404 agricultural biotechnology ,Chlorogenic acid ,Food products ,Anthocyanin ,Medicinal herbs ,Food science ,Quercetin - Abstract
The medicinal herbs of the Balkan Peninsula are highly represented in traditional medicine. The connection between traditional and modern life and health is reflected in the creation of new food products with added value. In this study, the plant species Sambucus nigra L. was used to obtain freshly pressed juice, whose chemical composition and various biological activities were evaluated. The most abundant compounds were phenolic acids: protocatechuic and chlorogenic acid, as well as flavonoids: quercetin-3-O-hexoside, quercetin, and rutin. The analyzed juice was very rich in total phenolic compounds (1945 mg GAE per mL juice), and a significant anthocyanin concentration was observed (30.85 mg Cy-3-GE per mL juice). Bioactivity testing revealed that elderberry juice was an extremely potent agent in the process of neutralizing NO free radicals (53.06 g TE per L juice), while in reducing over-enzyme activity, the best result was achieved in the inhibition of tyrosinase enzyme (54.70 mg KAE per g of juice).
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- 2020
13. Caraway ( Carum carvi L.) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite
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Dragan Vujadinović, Aleksandra Martinovic, Marija Jokanović, Nenad Parunović, Vesna Đorđević, Vladimir Tomović, Jovo Savanović, Sunčica Kocić-Tanackov, Branislav Šojić, and Branimir Pavlić
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chemistry.chemical_compound ,Carum carvi ,law ,Chemistry ,General Chemical Engineering ,Fermentation ,General Chemistry ,Food science ,Sodium nitrite ,Essential oil ,Food Science ,law.invention - Published
- 2021
14. Manufacture of Whole Muscle Cook-In Ham
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Vladimir Tomović, Marija Jokanović, Branislav Šojić, and Igor Tomašević
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- 2021
15. MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS
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Maja Ivić, Marija Jokanović, Vladimir Tomović, Snežana Škaljac, Aleksandra Martinovic, Branislav Šojić, Mila Tomović, Igor Tomasevic, and Slaviša Stajić
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2. Zero hunger ,Chemistry ,Magnesium ,Flesh ,Potassium ,Sodium ,chemistry.chemical_element ,lcsh:TP155-156 ,Zinc ,Calcium ,Loin ,Micronutrient ,Food science ,lcsh:Chemical engineering - Abstract
Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher contents of some micronutrients, especially minerals and vitamins, than muscular tissue. Minerals are the inorganic elements other than carbon, hydrogen, oxygen and nitrogen, which remain behind in the ash when food is incinerated. They are usually divided into two groups – macrominerals (main elements) and microminerals (trace elements) or into three groups – main elements (macrominerals), trace elements (microminerals) and ultra-trace elements. The aim of this paper is to provide an overview of the existing literature on the content of nine most abundant minerals (potassium, phosphorous, sodium, magnesium, calcium, zinc, iron, copper and manganese) in the major raw pork meat cuts (tenderloin, ham, loin and shoulder) and edible offal (tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord) from indigenous pigs. The mineral levels in raw pork meat and pig edible offal are variable, ranging from 175.7 to 463.8 mg/100g for potassium; 159 to 502.0 mg/100g for phosphorous; 38.11 to 158.4 mg/100g for sodium; 8.3 to 28.5 mg/100g for magnesium; 4.61 to 26.02 mg/100g for calcium; 0.67 to 6.47 mg/100g for zinc; 0.55 to 45.59 mg/100g for iron; 0.10 to 0.825 mg/100g for copper; and from 0.0038 to 0.338 mg/100g for manganese. Keywords: minerals, pork, edible offal, indigenous pigs
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- 2019
16. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
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Maja Ivić, Igor Tomasevic, Marija Jokanović, Snežana Škaljac, Lato Pezo, Dragan Vujadinović, Branislav Šojić, Vladimir Tomović, Ilija Djekic, and Mila Tomović
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Meat packing industry ,Meatiness ,Fatness ,General Chemical Engineering ,01 natural sciences ,Subcutaneous fat ,Industrial and Manufacturing Engineering ,0404 agricultural biotechnology ,Animal science ,Carcass weight ,Tissue distribution ,Carcass composition ,Safety, Risk, Reliability and Quality ,Mathematics ,Pig ,Mathematical modelling ,business.industry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,040401 food science ,0104 chemical sciences ,business ,Food Science ,Lean meat - Abstract
Early post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden-Fletcher-Goldfarb-Shanno iterative algorithm, showed better prediction capabilities (overall r(2) was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.
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- 2019
17. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
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Slobodan Lilić, Nikola Stanišić, Danijela Vranić, Marija Jokanović, Vladimir Tomović, Slaviša Stajić, Steva Lević, and Dušan Živković
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2. Zero hunger ,Pre treatment ,Nutrition and Dietetics ,Chemistry ,Ecology (disciplines) ,media_common.quotation_subject ,Sensory system ,lcsh:TX341-641 ,04 agricultural and veterinary sciences ,fermented sausages ,instrumental texture ,flaxseed oil ,pre-treatment ,040401 food science ,Sensory analysis ,internal colour ,sensory analysis ,0404 agricultural biotechnology ,Plant science ,Fermentation ,Quality (business) ,Food science ,lcsh:Nutrition. Foods and food supply ,Food Science ,media_common - 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 (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
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- 2018
18. Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
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Milan Vukić, Ardea Milidrag, Sunčica Kocić-Tanackov, Dragan Vujadinović, Vladimir Tomović, Marija Jokanović, Aleksandra Martinovic, Branimir Pavlić, Jovo Savanović, and Branislav Šojić
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Bioengineering ,lcsh:Chemical technology ,law.invention ,lcsh:Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,law ,fat ,TBARS ,Chemical Engineering (miscellaneous) ,lcsh:TP1-1185 ,Food science ,Sodium nitrite ,Flavor ,Essential oil ,Colony-forming unit ,sodium nitrite ,sage essential oil ,Process Chemistry and Technology ,SAGE ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,Malondialdehyde ,040401 food science ,040201 dairy & animal science ,lcsh:QD1-999 ,chemistry ,Fermentation ,dry fermented sausages - Abstract
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<, 0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.
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- 2021
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19. Elderberry (
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Milena, Vujanović, Tatjana, Majkić, Gökhan, Zengin, Ivana, Beara, Vladimir, Tomović, Branislav, Šojić, Saša, Đurović, and Marija, Radojković
- Abstract
The medicinal herbs of the Balkan Peninsula are highly represented in traditional medicine. The connection between traditional and modern life and health is reflected in the creation of new food products with added value. In this study, the plant species
- Published
- 2020
20. New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
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Branislav Šojić, Marija Jokanović, Aleksandra Martinovic, Vesna Đorđević, Vladimir Tomović, Jovo Savanović, Dragan Vujadinović, Sunčica Kocić-Tanackov, Nenad Parunović, and Branimir Pavlić
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Health (social science) ,Juniperus communis L ,Plant Science ,Bacterial growth ,medicine.disease_cause ,lcsh:Chemical technology ,Health Professions (miscellaneous) ,Microbiology ,Article ,essential oil ,law.invention ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lipid oxidation ,Listeria monocytogenes ,dry fermented sausage ,law ,TBARS ,medicine ,lcsh:TP1-1185 ,Food science ,Sodium nitrite ,Essential oil ,Flavor ,sodium nitrite ,Chemistry ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Fermentation ,Food Science - Abstract
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µ, L/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01&ndash, 0.10 µ, L/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS <, 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µ, L/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.
- Published
- 2020
21. Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters
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Igor Tomasevic, José M. Lorenzo, Sasa Novakovic, Ilija Djekic, Jovana Vunduk, Francisco J. Barba, Sunčica Kocić-Tanackov, Vesna Đorđević, Anita Klaus, and Vladimir Tomović
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2. Zero hunger ,Mushroom ,biology ,Chemistry ,General Chemical Engineering ,fungi ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,biology.organism_classification ,040401 food science ,040201 dairy & animal science ,0404 agricultural biotechnology ,Boletus edulis ,Food science ,Food Science - Abstract
The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
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- 2020
22. Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates
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Ljubica Vasiljević, Danica Savanović, Vladimir Tomović, Dragan Vujadinović, and Biljana Bodiroga
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Protein content ,Capillary electrophoresis ,Chemistry ,Sarcoplasm ,Meat Proteins ,Innovation process ,Denaturation (biochemistry) ,Food science ,musculoskeletal system ,Myofibril - Abstract
Freezing rate significantly affects the quality of frozen meat and its biochemical changes. The loss of water from the cellular structure, which, under normal conditions, acts as a mechanical barrier between protein chains, causes spontaneous interactions of proteins that result in their denaturation. In order to determine the content of myofibrillar and sarcoplasmic proteins in meat samples, the samples were frozen at rates of 0.40, 0.90, and 1.25 cm/h for a storage period of 15 days. Protein content was analyzed by capillary gel electrophoresis and high-pressure liquid chromatography. During the freezing process, the protein chains were found to be shortened so that myofibrillar proteins were between 20 and 50 kDa, whereas sarcoplasmic proteins were between 20 and 100 kDa at all the freezing rates mentioned. The results of the analysis also show that the total number of sarcoplasmic proteins (freezing rate 0.90 cm/h; 20 proteins) was lower than the total number of myofibrillar proteins (freezing rate 0.90 cm/h; 35 proteins), and the molecular weight for both types of protens was lower 50 kDa. Further research should be directed towards extending storage time. Keywords: meat, myofibrillar proteins, sarcoplasmic proteins, freezing rate.
- Published
- 2020
23. Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
- Author
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Danijela Bursać Kovačević, Saša Đurović, Marija Jokanović, Maja Ivić, Branimir Pavlić, Predrag Putnik, Snežana Škaljac, Sunčica Kocić-Tanackov, Branislav Šojić, Živan Mrkonjić, and Vladimir Tomović
- Subjects
0106 biological sciences ,2. Zero hunger ,Chemistry ,Supercritical fluid extraction ,04 agricultural and veterinary sciences ,Protein oxidation ,040401 food science ,01 natural sciences ,Supercritical fluid ,Thiol group ,Supercritical fluid extracts ,Wild thyme (Thymus serpyllum L.) by-product ,Ground pork patties ,Oxidative stability ,Microbiological growth ,0404 agricultural biotechnology ,Plate count ,010608 biotechnology ,TBARS ,By-product ,Food science ,Food Science ,Thymus serpyllum L - Abstract
The effects of wild thyme by-products (Thymus serpyllum L.) from supercritical fluid extraction SFE1 (100 bar and 40 °C) and SFE2 (350 bar and 50 °C) on the quality of ground pork patties evaluated by pH, CIE-color, lipid (TBARS test) and protein oxidation (thiol group content) and microbiological profile. SFE extracts were added to ground pork patties as: 0.075 μL/g of SFE1 (T1), 0.150 μL/g of SFE1 (T2), 0.075 μL/g of SFE2 (T3), 0.150 μL/g of SFE2 (T4), while SFEs (T5) was control without any extracts. SFE1 and SFE2 were protective against color degradation. Moreover, the addition of SFE1 and SFE2 significantly reduced lipid and protein oxidation in the patties (p ≤ 0.05). Furthermore, lower concentration of SFE2 reduced total plate count to
- Published
- 2020
24. Duvan chvarci: Product characterization and comparison between traditional and industrial production
- Author
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Vladimir Tomović, Sunčica Kocić-Tanackov, Tanja Žugić Petrović, Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek, and Katarina G. Mladenović
- Subjects
Salmonella ,biology ,Duvan chvarci ,Tetracycline ,Microbiota ,Sensory profile ,Clindamycin ,Erythromycin ,biology.organism_classification ,medicine.disease_cause ,Physicochemical and technological features ,Agar plate ,Lactobacillus ,Ampicillin ,medicine ,Traditional meat product ,Food science ,Staphylococcus ,Food Science ,medicine.drug - Abstract
Research Areas: Food Science & Technology This research aimed to investigate and compare traditional products called “duvan chvarci” produced using pork meat and fat, originated from local households and industries. Physical and chemical analysis demonstrated differences among the examined products, mostly in total chloride content and TBARS values. Samples collected at local households showed finer color (higher lightness and yellowness) and sensory properties (rated as “extremely acceptable”), while industrial products were rated between “very acceptable” and “extremely acceptable“. Microbiological analysis exhibited that enterobacteria, coagulase-positive staphylococci, Salmonella spp., Shigella spp., and fungi were absent from all meat products. Dominant microbiota was identified as Lactobacillus spp. and Staphylococcus spp. All tested isolates showed γ-haemolysis on blood agar plates. Tested Staphylococcus spp. were sensitive to novobiocin while Lactobacillus isolates demonstrated sensitivity to ampicillin, chloramphenicol, clindamycin, erythromycin, tetracycline, gentamycin, and streptomycin. None of the tested isolates showed full resistance to antibiotics. Overall, results indicated that duvan chvarci is a microbiologically safe product and provided the initial evidence regarding the physical, chemical, technological, and sensory properties of this widely consumed product in the Balkans. info:eu-repo/semantics/publishedVersion
- Published
- 2022
25. 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
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Predrag Ikonić, Zoran Zeković, Branislav Šojić, Branimir Pavlić, Sunčica Kocić-Tanackov, Natalija Džinić, and Vladimir Tomović
- Subjects
2. Zero hunger ,Food industry ,Chemistry ,business.industry ,SAGE ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,law.invention ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Polyphenol ,law ,By-product ,TBARS ,Food science ,Diterpene ,Salvia officinalis L ,business ,Essential oil ,Food Science - 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 abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p
- Published
- 2018
26. Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia
- Author
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Snežana Škaljac, Branislav Šojić, Tatjana Tasić, Natalija Džinić, Biljana Škrbić, Vladimir Tomović, Maja Ivić, Ljiljana Petrović, Marija Jokanović, and Predrag Ikonić
- Subjects
Fluoranthene ,Anthracene ,lcsh:TP368-456 ,lcsh:TX341-641 ,04 agricultural and veterinary sciences ,Fluorene ,Phenanthrene ,BaP ,040401 food science ,Acenaphthylene ,food safety ,lcsh:Food processing and manufacture ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,traditional smoking ,Pyrene ,Organic chemistry ,meat product ,Polycyclic Hydrocarbons ,Fermentation ,lcsh:Nutrition. Foods and food supply ,US-EPA PAH ,Food Science - 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 Agency) in traditional dry fermented sausage (Petrovská klobása) stuffed in collagen (C) and natural casings (N). Benzo[a]pyrene as well as PAH4 (benz[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, and chrysene) were not detected in all examined samples. Results obtained in this study indicated that at the end of drying, as well as at the end of storage period, total content of 13 US-EPA PAH was significantly (P
- Published
- 2018
27. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage 'Petrovská klobása'
- Author
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Branislav Šojić, Tatjana Tasić, Ljiljana Petrović, Vladimir Tomović, Snežana Škaljac, Marija Jokanović, Maja Ivić, Natalija Džinić, and Predrag Ikonić
- Subjects
Chrysene ,Fluoranthene ,Anthracene ,04 agricultural and veterinary sciences ,Fluorene ,Phenanthrene ,040401 food science ,Acenaphthylene ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Pyrene ,Organic chemistry ,Fermentation ,Food science ,Food Science - Abstract
The aim of this study was to determine colour characteristics (lightness - L* , redness - a* and yellowness - b* ) of dry fermented sausage Petrovska klobasa 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, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[ b ]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3- cd ]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were determined in both examined groups of sausages. According to the results obtained in this study, Petrovska klobasa smoked in traditional conditions had significantly lower (P a* ) at end of drying period, but colour characteristics ( L*; a*; b* ) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions. Also, Petrovska klobasa smoked in traditional conditions at both examined periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg respectively) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg respectively).
- Published
- 2018
28. Two-layer coating based on chitosan for dry fermented sausage preservation
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Senka Popović, Sandra Bulut, Natalija Džinić, Danijela Šuput, Maja Ivić, Nevena Hromiš, Vera Lazić, Vladimir Tomović, and Branislav Šojić
- Subjects
Chemistry ,010401 analytical chemistry ,beeswax ,quality parameters ,Two layer ,04 agricultural and veterinary sciences ,engineering.material ,biopolymer coating ,040401 food science ,01 natural sciences ,0104 chemical sciences ,Chitosan ,chemistry.chemical_compound ,0404 agricultural biotechnology ,caraway essential oil ,Coating ,fermented dry sausage ,engineering ,Fermentation ,Food science ,chitosan - Abstract
In this paper, the application of a biopolymer coating based on chitosan was tested. The optimized coating was formed as a two-layer coating, wherein the first layer (which is in contact with the product) was formed of chitosan with emulsified caraway essential oil as an active component, whereas the second layer was formed of chitosan with the addition of beeswax to optimize the moisture barrier of the coating. As a substrate, the traditional dry fermented sausage Petrovská klobása was selected. The coating was applied to the sausage after drying. During two months of storage under controlled conditions, the influence of the coating on the loss of moisture, the oxidative stability and the sensory characteristic of aroma of the control sausage (without the coating) and sausage with the coating was monitored. The results obtained indicate a significant contribution of the applied dual layer chitosan-based coating to the preservation of the sausage quality parameters analyzed.
- Published
- 2018
29. Estimation of fat cover of bovine carcases by means of computer vision system (CVS)
- Author
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Ilija Djekic, V Djordjevic, Igor Tomasevic, S Rajic, Stefan Simunovic, Dragan Vujadinović, and Vladimir Tomović
- Subjects
Estimation ,business.industry ,Computer science ,Computer vision ,Cover (algebra) ,Artificial intelligence ,business - Abstract
The aims of this study were to obtain percentages of meat and fat cover for SEUROP classification system reference images using a computer vision system (CVS) and to calculate classification intervals which could be used in the future for construction of cheap and easy to use classification devices for small slaughterhouses. Lowest percentages of fat cover were found for the first class marked as “low” (the lowest fat content) and they gradually increased to the last class marked as “very high” (the highest fat content). Based on the obtained results, decision making intervals were proposed. In the present study, classification only refers to classification of adult bovine animals based on fat cover.
- Published
- 2021
30. Mercury in female cattle livers and kidneys from Vojvodina, northern Serbia
- Author
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M Jokanovic, M. Vukić, D. Vujadinović, A Martinovic, Milana Lazović, Ivana Vasiljević, Snežana Škaljac, Vladimir Tomović, Branislav Šojić, and Mila Tomović
- Subjects
Veterinary medicine ,chemistry ,chemistry.chemical_element ,General Medicine ,General Chemistry ,Biology ,Mercury (element) - Abstract
Concentrations of mercury (Hg) were analysed in livers (n = 26) and kidneys (n = 26) of female cattle (412–2502 days old) from farms for milk production in the area of Vojvodina. Concentration of Hg was analysed by ICP-OES, after digestion by microwave. The Hg concentrations in the livers and kidneys ranged from below detection limits (LOD < 0.006 mg/kg) to 0.206 mg/kg wet weight and from below detection limits (LOD < 0.006 mg/kg) to 0.018 mg/kg wet weight, respectively.
- Published
- 2021
31. Colour assessment of milk and milk products using computer vision system and colorimeter
- Author
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Bartosz Sołowiej, Francisco J. Barba, Vladimir Tomović, Jelena Miocinovic, José M. Lorenzo, Ilija Djekic, Igor Tomasevic, and Bojana Milovanovic
- Subjects
business.industry ,Colorimeter ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Applied Microbiology and Biotechnology ,0404 agricultural biotechnology ,Milk products ,Computer vision ,Artificial intelligence ,business ,Food Science ,Similarity test ,Mathematics - Abstract
A computer vision system (CVS) and a colorimeter were compared for their abilities to measure the colour of twenty-seven different milks and milk products. The frequency of similarity test showed that CVS-generated colour chips were similar to the actual sample colour in all trials (100%). The CVS-obtained colours were found to be more similar to the colour of sample visualised on the monitor, compared with colorimeter-generated colour chips, with values of 83.3–100.0% depending on the milk product. The third test showed that there was difference between colour measured by CVS and the colorimeter; colorimeter readings resulted in a darker and yellower colour based on average L∗a∗b∗ values, while CVS readings resulted in lighter and less yellow appearance. Compared with a colorimeter, measuring colour by CVS was, therefore, found to be reliable and should be considered as a superior tool for replacing traditional devices by offering improved representativeness and accuracy.
- Published
- 2021
32. Effect of chitosan coating with the addition of caraway essential oil and beeswax on oxidative stability of petrovská klobása sausage
- Author
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Senka Popović, N. Hromiš, Danijela Šuput, Snežana Škaljac, S. Kravić, Vera Lazić, A. Mandić, Branislav Šojić, Natalija Džinić, and Vladimir Tomović
- Subjects
biology ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Beeswax ,law.invention ,Chitosan ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Lipid oxidation ,law ,visual_art ,visual_art.visual_art_medium ,TBARS ,Composition (visual arts) ,Food science ,Fermentation in food processing ,Essential oil ,Aroma ,Food Science - Abstract
The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovska klobasa sausage. During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P
- Published
- 2017
33. Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content
- Author
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Ivana Lončarević, Danica Zarić, Biljana Pajin, Jovana Petrović, Vladimir Tomović, Aleksandar Fišteš, and Dušan Rakić
- Subjects
Dietary Fiber ,Chemical Phenomena ,Food industry ,Food Handling ,General Chemical Engineering ,Flour ,Wheat flour ,Industrial and Manufacturing Engineering ,Food handling ,0404 agricultural biotechnology ,By-product ,Humans ,Food science ,Particle Size ,Water content ,Triticum ,Chemistry ,business.industry ,Water ,food and beverages ,Wheat germ ,04 agricultural and veterinary sciences ,040401 food science ,Dietary fiber ,Particle size ,business ,Nutritive Value ,Food Science - 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 (
- Published
- 2017
34. Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle
- Author
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Branislav Šojić, Ivana Vasiljević, Snežana Škaljac, Milan Krajinovic, Jaroslava Švarc-Gajić, Marija Jokanović, Vladislav B. Simin, Vladimir Tomović, Miroslav M. Žujović, and Ivan Pihler
- Subjects
Saanen goat ,biology ,040301 veterinary sciences ,Chemistry ,biology.animal_breed ,0402 animal and dairy science ,Mineralogy ,04 agricultural and veterinary sciences ,Proximate ,Mineral composition ,Proximate composition ,040201 dairy & animal science ,0403 veterinary science ,Animal science ,Food Animals ,Animal Science and Zoology ,Composition (visual arts) ,Total fat ,Quality characteristics ,Longissimus dorsi - 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 − CIE L*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 were determined in four ( M. psoas major − PM, M. longissimus dorsi − LD, M. semimembranosus − SM, and M. triceps brachii − TB) muscles of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the particular muscle types. Muscles had no significant influence ( P > 0.05) on Mg, Ca, Ni and Mn content. The PM muscles were the highest in pH 24 h (5.83), CIE a* (22.47, reddest muscle), CIE b* (5.90) values, moisture (77.61 g/100 g), Na (78.2 mg/100 g), Fe (1.57 mg/100 g), Cu (0.131 mg/100 g) and Mn (0.013 mg/100 g) content and had the highest WHC, darkest colour (CIE L* = 38.03), and lowest content of total fat (1.40 g/100 g), K (330 mg/100 g) and Ni (0,019 mg/100 g). The LD muscles were the highest in K (392 mg/100 g), Mg (26.1 mg/100 g), Ca (11.8 mg/100 g) and Ni (0.030 mg/100 g) content, and the lowest in CIE a* (14.71) and CIE b* (3.84) values, total ash (1.15 g/100 g), Zn (2.24 mg/100 g), Cu (0.092 mg/100 g) and Mn (0.011 mg/100 g) content. The highest content of protein (20.69 g/100 g), total ash (1.20 g/100 g) and P (255 mg/100 g), and the lowest pH 24 h (5.68) value, WHC and moisture (76.42 g/100 g), Na (64.2 mg/100 g), Fe (1.07 mg/100 g) and Mn (0.011 mg/100 g) content were found in SM muscles. The lightest colour (CIE L* = 44.02), the highest content of total fat (2.15 g/100 g), Zn (3.21 mg/100 g) and Mn (0.013 mg/100 g), and the lowest content of protein (19.29 g/100 g), total ash (1.15 g/100 g), P (223 mg/100 g), Mg (24.3 mg/100 g) and Ca (10.6 mg/100 g) were found in TB muscles. Significant relationships between quality characteristics of meat in number of cases were determined. This study was undertaken to increase the available information on the physicochemical traits of goat meat. This is important to provide, update and improve regularly nutrient composition data of goat meat.
- Published
- 2016
35. Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers
- Author
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Tamara Papović, M. Plavsic, Igor Jajić, Denis Kučević, Saša Krstović, Vladimir Tomović, and Dragan Stanojevic
- Subjects
animal structures ,fattening ,animal diseases ,Biology ,Article ,Agricultural science ,0404 agricultural biotechnology ,carcass and meat quality ,Calf rearing ,lcsh:Zoology ,lcsh:QL1-991 ,bull ,Simmental ,heifer ,2. Zero hunger ,lcsh:Veterinary medicine ,General Veterinary ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Slaughter weight ,Feedlot ,Herd ,lcsh:SF600-1100 ,Animal Science and Zoology ,lipids (amino acids, peptides, and proteins) ,Intramuscular fat ,management - Abstract
This study assessed the effects of farm management during rearing practices in the first months of a calf&rsquo, s life on growth performance and meat quality traits during the fattening period. A total of 48 Simmental calves were divided into two groups at a commercial cattle feedlot. In the first group were calves from the same farm and herd (n = 12 male and n = 12 female). The second group included calves from several different herds and farms (n = 12 male and n= 12 female). Calves were transferred to a feedlot and fed with a commercial feedlot ration at three to four months of age. The aim was to determine if identical fattening conditions at feedlot can reduce initial calf rearing differences between cattle during the fattening period. Bulls grew faster than heifers reaching higher total gain and showed significantly higher slaughter weight than heifers. Meat samples of heifers from the same herd had the highest intramuscular fat content and reddest color with significant differences among cattle groups. The most abundant fatty acid was oleic acid (C18:1), followed by palmitic (C16:0), stearic (C18:0), linoleic (C18:2), and myristic acid (C14:0). Meat samples of heifers from different herds were darkest with highest content of iron (Fe) with significant differences among cattle groups.
- Published
- 2019
36. Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?
- Author
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Francisco J. Barba, Ivan Nastasijevic, Dusan Zivkovic, Predrag Ikonić, Jose Manuel Lorenzo Rodriguez, Ilija Djekic, Igor Tomasevic, Vladimir Tomović, and Slaviša Stajić
- Subjects
Lightness ,Poultry meat ,Correlation coefficient ,genetic structures ,business.industry ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Spearman's rank correlation coefficient ,Colour ,Image analysis ,Colour difference ,0404 agricultural biotechnology ,Business, Management and Accounting (miscellaneous) ,Computer vision ,Artificial intelligence ,Colourimeter ,business ,Food Science ,Mathematics ,Hue ,Goose meat - Abstract
Purpose The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (ΔE) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using χ2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings The total colour difference (ΔE) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/value The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.
- Published
- 2019
37. Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)
- Author
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Ivana Nikolić, Branislav Šojić, Vladimir Tomović, Dragan Vujadinović, Snežana Škaljac, Ivana Vasiljević, Marija Jokanović, Mila Tomović, Igor Tomasevic, and Milana Lazović
- Subjects
Chromium ,Animal science ,Saanen goat ,chemistry ,biology ,biology.animal_breed ,technology, industry, and agriculture ,chemistry.chemical_element ,food and beverages - Abstract
Goats, the earliest ruminant to be domesticated, are traditional sources of meat, milk, fibre, leather, related products of animal origin and as draught and pack animals. Meat is the major product of the goat. Meat quality is the sum of all sensory, nutritive, technological and hygienic-toxicological factors of meat. The aims of this study were to investigate the chromium content of four different muscles (M. psoas major, M. longissimus dorsi, M. semimembranosus and M. triceps brachii) of Saanen goat male kids and to determine whether the chromium contents differed between the muscles. Chromium content was determined using inductively coupled plasma optical emission spectrometry (ICP-OES), after dry ashing mineralisation. The studied muscles did not significantly differ (P >0.05) with respect to chromium content. The chromium content ranged from 0.012 to 0.067 mg/100 g, with an average of 0.026 mg/100 g.
- Published
- 2019
38. The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
- Author
-
Aleksandra Martinovic, Per Berg, Biljana Rogic, Milena Bjelanovic, Jens Rohloff, Vladana Grabez, Bjørg Egelandsdal, and Vladimir Tomović
- Subjects
Formic acid ,food and beverages ,Sensory system ,Hypotaurine ,equipment and supplies ,Citric acid cycle ,chemistry.chemical_compound ,Food Animals ,chemistry ,Aspartic acid ,Animal Science and Zoology ,Food science ,Pyruvic acid ,Flavor ,Lean meat - Abstract
The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used to correlate identified compounds to sensory attributes. Several metabolites involved in energy production via Krebs cycle and Embden-Meyerhof-Parnas pathway contributed to gamy and grass flavor. Gamy flavor was strongly and positively correlated with aspartic acid, cyclo-leucine, gluconic, citric and pyruvic acid. Gluconic and pyruvic acid together with formic acid, β-caryophyllene, 3-methylphenol, 2-ethylfuran showed strong positive correlation with grass flavor. Sugars (glucose, mannose-6-phosphate and myo-inositol) were negatively correlated with gamy and grass flavor, suggesting a role in suppression of off-flavors in lamb and sheep meat. Bitter flavor was strongly correlated with hypotaurine and (E)-2-pentenal. Metallic flavor and bitterness were influenced by almost the same compounds. Acidic flavor was not explained by any compound identified, while rancidity was not detected by panelists. Finally, the flavor components describing grass and bitter flavor could be used to discriminate animals from different production systems. 2019 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/BY-NC-ND/4.0/).T
- Published
- 2019
39. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
- Author
-
Nedjeljko Karabasil, Igor Tomasevic, José M. Lorenzo, Vesna Đorđević, Vladimir Tomović, Bojana Milovanovic, and Ilija Djekic
- Subjects
Meat ,Swine ,Computer science ,business.industry ,Colorimeter ,0402 animal and dairy science ,Color ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Meat Products ,0404 agricultural biotechnology ,Image Processing, Computer-Assisted ,Animals ,Cattle ,Colorimetry ,Computer vision ,Artificial intelligence ,Meat science ,business ,Chickens ,Food Science - Abstract
This is the peer-reviewed version of the conference article: Tomasević, I.; Tomović, V.; Milovanović, B.; Lorenzo, J.; Đorđević, V.; Karabasil, N.; Đekić, I. Comparison of a Computer Vision System vs. Traditional Colorimeter for Color Evaluation of Meat Products with Various Physical Properties. Meat Science 2019, 148, 5–12. [https://doi.org/10.1016/j.meatsci.2018.09.015]
- Published
- 2019
40. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
- Author
-
Branimir Pavlić, Bojana Ikonić, Maja Ivić, Vladimir Tomović, Branislav Šojić, Snežana Škaljac, Zoran Zeković, Predrag Ikonić, Sunčica Kocić-Tanackov, and Marija Jokanović
- Subjects
Swine ,Color ,Bacterial growth ,Thiobarbituric Acid Reactive Substances ,law.invention ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lipid oxidation ,law ,TBARS ,Oils, Volatile ,Animals ,Plant Oils ,Food science ,Cooking ,Nitrite ,Sodium nitrite ,Essential oil ,Sodium Nitrite ,Chemistry ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Meat Products ,Food Storage ,Reduced concentration ,Natural food ,Food Additives ,Food Science - 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 combinations of process parameters and storage time. Reduced concentration of sodium nitrite (60 mg/kg) in combination with 0.12 μL/g of CEO resulted in satisfying redness ( a* approx. 11.1) and improved oxidative (TBARS approx. 0.12 mg MDA/kg) and microbial stability (total plate count – TPC approx. 2.50 Log CFU/g) of cooked pork sausages during refrigerated storage. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of CEO, and consequently its high potential of utilization in processing of cooked pork sausages with enhanced quality and shelf-life.
- Published
- 2018
41. 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
-
Branislav Šojić, Branimir Pavlić, Maja Ivić, Sunčica Kocić-Tanackov, Predrag Ikonić, Marija Jokanović, Saša Đurović, Vladimir Tomović, Snežana Škaljac, and Zoran Zeković
- Subjects
food.ingredient ,Swine ,Bacterial growth ,Satureja ,01 natural sciences ,Thiobarbituric Acid Reactive Substances ,Antioxidants ,Analytical Chemistry ,law.invention ,0404 agricultural biotechnology ,food ,Lipid oxidation ,Enterobacteriaceae ,law ,TBARS ,Food Quality ,Oils, Volatile ,Animals ,Humans ,Food science ,Flavor ,Essential oil ,biology ,Chemistry ,Plant Extracts ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Hydrogen-Ion Concentration ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Meat Products ,Red Meat ,Odor ,Taste ,Odorants ,Winter savory ,Food Additives ,Oxidation-Reduction ,Food Science - 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 concentration of 0.150 µL/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages.
- Published
- 2018
42. Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage
- Author
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Branislav Šojić, Natalija Đorđević, Bojana Danilović, Branimir Pavlić, Vladimir Tomović, Dragiša Savić, and Bojana Milićević
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0106 biological sciences ,Minced pork ,Food industry ,Chemistry ,business.industry ,SAGE ,Supercritical fluid extraction ,food and beverages ,04 agricultural and veterinary sciences ,Antimicrobial ,medicine.disease_cause ,040401 food science ,01 natural sciences ,Supercritical fluid ,law.invention ,0404 agricultural biotechnology ,law ,010608 biotechnology ,medicine ,Food science ,business ,Escherichia coli ,Essential oil ,Food Science - Abstract
Sage has various biological activity and long tradition of the using in phytopharmaceutical preparations and, recently, in food industry. In this work, the essential oil obtained by hydrodistillation and essential oil and extract obtained by supercritical fluid extraction from sage herbal dust, waste product of filter tea factory, were screened for antimicrobial activity against Escherichia coli in the medium which simulates the conditions in meat and in real system of minced pork. The supercritical fluid extract had much lower effect to the reduction of a number of E. coli in meat simulation medium. The total inhibition of E. coli growth was achieved after 12 h and 24 h with the addition of 0.6 μl/ml of essential oil obtained by hydrodistilation and supercritical fluid extraction, respectively. The addition of essential oils and supercritical fluid extract of sage herbal dust could be used for the effective control of E. coli growth in minced meat.
- Published
- 2021
43. Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage
- Author
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Tatjana Peulić, Maja Ivić, Branislav Šojić, Branimir Pavlić, Snežana Škaljac, Marija Jokanović, Predrag Ikonić, Vladimir Tomović, and Zoran Zeković
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0106 biological sciences ,food.ingredient ,biology ,Chemistry ,Supercritical fluid extraction ,04 agricultural and veterinary sciences ,biology.organism_classification ,Protein oxidation ,Satureja ,040401 food science ,01 natural sciences ,Supercritical fluid ,law.invention ,0404 agricultural biotechnology ,food ,Lipid oxidation ,law ,010608 biotechnology ,Winter savory ,Food science ,Essential oil ,Aroma ,Food Science - Abstract
The effects of winter savory essential oil (EO) and supercritical extracts (first extract 100 bar, 40 °C – SF1, second extract 300 bar, 40 °C – SF2) on oxidative stability of precooked and cold-stored (at 4 °C for 6 days) pork chops were analyzed. Winter savory showed a significant protective effect towards lipid oxidation which occurs during the cooking process. EO and SF1 showed almost the same potential of lipid oxidation inhibition throughout the whole storage period, being higher comparing to SF2. At the end of storage period the TBARS values were 2.42, 1.66, 1.48, 2.06 mg MDA/kg for control, EO, SF1 and SF2, respectively. Also, EO and SF1 showed better antioxidant potential against protein oxidation comparing to SF2. The lowest colour change at the end of storage was determined for SF1 sample. Samples EO and SF1 had better scores for sensory rancidity; where EO had more pronounced odour and flavour of winter savory and SF1 had lower impact in changing dominant aroma, but preserved aroma of cooked meat. Hence, extracts obtained by supercritical fluid extraction, as natural and environmentally friendly technology, could be used to prolong shelf-life of precooked pork.
- Published
- 2020
44. Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages
- Author
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Branimir Pavlić, Nebojša Urumović, Aleksandra Torbica, Dragan Vujadinović, Marija Jokanović, Miona Belović, Vladimir Tomović, Branislav Šojić, Snežana Škaljac, Saša Đurović, Sunčica Kocić-Tanackov, Zoran Zeković, and Maja Ivić
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Swine ,Color ,01 natural sciences ,Analytical Chemistry ,law.invention ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Plate count ,Solanum lycopersicum ,Lipid oxidation ,law ,Oils, Volatile ,TBARS ,Animals ,Plant Oils ,Cooking ,Food science ,Nitrite ,Sodium nitrite ,Essential oil ,Sodium Nitrite ,Plant Extracts ,010401 analytical chemistry ,Mentha piperita ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,Meat Products ,Red Meat ,chemistry ,Tomato pomace ,Oxidation-Reduction ,Food Science - Abstract
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
- Published
- 2020
45. Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia
- Author
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Mila Tomović, Igor Tomasevic, Aleksandra Martinovic, Milana Lazović, Branislav Šojić, Snežana Škaljac, Vladimir Tomović, Sunčica Kocić-Tanackov, Marija Jokanović, and Maja Ivić
- Subjects
kidney ,Meat ,Wet weight ,chemistry.chemical_element ,010501 environmental sciences ,Kidney ,liver ,Toxicology ,01 natural sciences ,Food Supply ,Animal science ,medicine ,Animals ,Humans ,Microwave digestion ,Optical emission spectrometry ,0105 earth and related environmental sciences ,lead ,Cadmium ,010401 analytical chemistry ,Public Health, Environmental and Occupational Health ,Environmental Exposure ,Diet ,0104 chemical sciences ,Dairying ,medicine.anatomical_structure ,Lead ,Liver ,chemistry ,female cattle ,Immunology ,Cattle ,Female ,Serbia ,Food Science - 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 concentrations in the livers and kidneys ranged from 0.033 to 0.151 mg kg−1 wet weight and from 0.055 to 0.510 mg kg−1 wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159 mg kg−1 wet weight and 0.021-0.196 mg kg−1 wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p
- Published
- 2016
46. Quality traits of longissimus lumborum muscle from White Mangalica, Duroc × White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study
- Author
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Branislav Šojić, Lea Demšar, Tomaž Polak, Radoslav Šević, Vladimir Tomović, Marija Jokanović, Tatjana Tasić, Snežana Škaljac, Mateja Lušnic Polak, and Predrag Ikonić
- Subjects
Cultural Studies ,Animal breeding ,Live weight ,Biology ,Crossbreed ,lcsh:Agriculture ,0404 agricultural biotechnology ,Animal science ,lcsh:Zoology ,lcsh:QL1-991 ,lcsh:Science ,Longissimus Lumborum ,lcsh:SF1-1100 ,2. Zero hunger ,chemistry.chemical_classification ,business.industry ,0402 animal and dairy science ,Religious studies ,lcsh:S ,Fatty acid ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,Biotechnology ,chemistry ,lcsh:Q ,Intramuscular fat ,lcsh:Animal culture ,Intramuscular injection ,business ,Polyunsaturated fatty acid - Abstract
To compare quality traits of longissimus lumborum muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc × White Mangalica (DWM) and 20 Large White (LW) pigs were allotted to the same indoor rearing and feeding conditions. Crossbred and LW pigs grew faster than WM pigs reaching 150 kg on average 168 and 288 days before WM, respectively. Meat from WM pigs had the highest intramuscular fat content and darkest and reddest colour; crosses were at an intermediate position, with significant differences among all genotypes. In addition, ultimate pH, water-holding capacity and iron content were significantly the highest in meat from WM pigs, compared to the other two genotypes. Crossing WM with Duroc had a significant effect on individual fatty acid content of meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. WM and DWM pigs had significantly more tender meat than LW pigs. Monounsaturated fatty acids (MUFAs) were most abundant, followed by saturated (SFAs) and polyunsaturated fatty acids (PUFAs) in meat from all animals. Meat from WM and DWM pigs had a significantly higher percentage of MUFAs and significantly lower percentage of SFAs than LW pigs.
- Published
- 2016
47. Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs
- Author
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Mila Tomović, Predrag Ikonić, B. Žlender, Branislav Šojić, Marija Jokanović, Tatjana Tasić, Đorđe Okanović, Žarko Kevrešan, Vladimir Tomović, and Snežana Škaljac
- Subjects
0301 basic medicine ,03 medical and health sciences ,030109 nutrition & dietetics ,Animal science ,Moisture ,Biochemistry ,Chemistry ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,Total fat ,040201 dairy & animal science ,Food Science - Abstract
Physical (pH and L*a*b* values) and chemical (moisture, protein, total fat, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn) characteristics of offal consisting of the tongue, heart, lungs, liver, spleen, kidney, brain, and spinal cord of free-range reared Swallow-Belly Mangalica pigs were determined. Many significant differences were found among mean values of quality traits. However, except for a few cases, the determined offal quality traits were in the characteristic ranges reported in the literature. Lungs were high in pH24h (P
- Published
- 2016
48. Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo
- Author
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Aleksandra Đukić-Vuković, Sunčica Kocić-Tanackov, Nataša R. Đerić, Ljiljana Mojović, Gordana Dimić, Vladimir Tomović, Jelena Pejin, and Branislav Šojić
- Subjects
0106 biological sciences ,2. Zero hunger ,Preservative ,biology ,Food industry ,business.industry ,Chemistry ,Mucor racemosus ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,01 natural sciences ,Conidium ,Fungicide ,0404 agricultural biotechnology ,010608 biotechnology ,Fermentation ,Food science ,Penicillium aurantiogriseum ,business ,Food Science ,Food contaminant - Abstract
Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective of this paper was to examine the antifungal effect basil and caraway essential oils (EOs) against Penicillium aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, P. nalgiovense FEMK4, P. polonicum FEMK5, and Mucor racemosus FEMK6, isolated from the surface of fermented sausages, in vitro and in vivo.Caraway EO showed better antifungal effects in vitro than basil EO. Minimal fungicidal concentration (MFC) of caraway EO for P. aurantiogriseum FEMK1 was 1.5 μl/mL, and for other species 4.5 μl/mL, while MFC of basil EO was 9.0 μl/mL for P. aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, and M. racemosus FEMK6. Applied EOs caused macro- and micromorphological changes in the examined molds. EOs applied to the surface of fermented sausage that was artificially inoculated with conidia suspension of P. carneum FEMK2 and P. polonicum FEMK5, has significantly affected the reduction of molds growth. The results obtained in this investigation indicate to possibility of applying EOs in the antifungal protection of fermented sausages.
- Published
- 2020
49. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
- Author
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Sasa Novakovic, Jovana Vunduk, Branislav Šojić, José M. Lorenzo, Anita Klaus, Vladimir Tomović, Francisco J. Barba, V Djordjevic, Igor Tomasevic, Ilija Djekic, and Sunčica Kocić-Tanackov
- Subjects
animal structures ,antioxidant ,Health (social science) ,Microorganism ,Decoction ,Plant Science ,Shelf life ,Health Professions (miscellaneous) ,Microbiology ,Article ,natural extracts ,Ingredient ,0404 agricultural biotechnology ,mushroom ,Food science ,Cantharellus ,2. Zero hunger ,Mushroom ,biology ,Chemistry ,fungi ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,Antimicrobial ,040401 food science ,040201 dairy & animal science ,nervous system ,antimicrobial ,shelf life ,sensory characteristics ,psychological phenomena and processes ,Food Science ,Mesophile - Abstract
The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p <, 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.
- Published
- 2019
50. Transformation of quality aspects throughout the chicken meat supply chain
- Author
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Ivan Nastasijevic, Dubravka Skunca, Igor Tomasevic, Ilija Djekic, and Vladimir Tomović
- Subjects
Quality characteristics ,business.industry ,Supply chain ,media_common.quotation_subject ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,Food safety ,040401 food science ,040201 dairy & animal science ,Farm Gate ,Food chain ,0404 agricultural biotechnology ,Chicken meat ,Business, Management and Accounting (miscellaneous) ,Profitability index ,Quality (business) ,Cold chain ,Quality function deployment (QFD) ,business ,Industrial organization ,Food Science ,Quality function deployment ,media_common - Abstract
Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered “customer – supplier” viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.
- Published
- 2018
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