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Kalenjuk Pivarski B, Tekić D, Šmugović S, Banjac M, Novaković A, Mutavdžić B, Ivanović V, Tešanović D, Đerčan B, Ikonić P, Petrović M, Udovičić DI, Popović AV, Marić A. Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities. Foods 2023; 12:2338. [PMID: 37372549 DOI: 10.3390/foods12122338] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management's decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.
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Affiliation(s)
- Bojana Kalenjuk Pivarski
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
- Faculty of Economics, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
| | - Dragana Tekić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Stefan Šmugović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Maja Banjac
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Aleksandra Novaković
- Faculty of Education, University of East Sarajevo, 76300 Bijeljina, Bosnia and Herzegovina
| | - Beba Mutavdžić
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Velibor Ivanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragan Tešanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Bojan Đerčan
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Marica Petrović
- Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragana Ilić Udovičić
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandra Vasić Popović
- Academy of Professional Studies Šabac, Department of Medical and Business-Technological Studies, 15000 Šabac, Serbia
| | - Aleksandar Marić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
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Škaljac S, Jokanović M, Tomović V, Kartalović B, Ikonić P, Ćućević N, Vranešević J, Ivić M, Šojić B, Peulić T. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Ikonić P, Jokanović M, Ćućević N, Peulić T, Šarić L, Tomičić Z, Škaljac S, Delić J, Lakićević B, Tomašević I. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Škaljac S, Jokanović M, Tomović V, Šojić B, Ikonić P, Peulić T, Ivić M, Vranešević J, Kartalović B. Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1853183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Tatjana Peulić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vranešević
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
| | - Brankica Kartalović
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
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Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. J Food Sci Technol 2020; 58:3215-3222. [PMID: 34294984 DOI: 10.1007/s13197-020-04825-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2020] [Accepted: 09/24/2020] [Indexed: 11/27/2022]
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 < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2-22.4 mg KOH/g lipid) and TBARS value (0.27-0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.
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Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tatjana Peulić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Sanja Popović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Novaković
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Dragan Vasilev
- Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, Belgrade, 11000 Serbia
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Peulić T, Ikonić P, Jokanović M, Delić J, Gubić J, Škaljac S, Mastilović J. Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market. Food & Feed Res 2020. [DOI: 10.5937/ffr47-29118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.
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Ikonić B, Bera O, Pavličević J, Kojić P, Jokić A, Ikonić P, Pojić M, Šaranović Ž. Artificial neural network modeling and optimization of wheat starch suspension microfiltration using twisted tape as a turbulence promoter. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bojana Ikonić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Oskar Bera
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Jelena Pavličević
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Predrag Kojić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Aleksandar Jokić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Predrag Ikonić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Milica Pojić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
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Šojić B, Pavlić B, Tomović V, Ikonić P, Zeković Z, Kocić-Tanackov S, Đurović S, Škaljac S, Jokanović M, Ivić M. Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages. Food Chem 2019; 287:280-286. [DOI: 10.1016/j.foodchem.2018.12.137] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Accepted: 12/31/2018] [Indexed: 11/28/2022]
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Šojić B, Pavlić B, Ikonić P, Tomović V, Ikonić B, Zeković Z, Kocić-Tanackov S, Jokanović M, Škaljac S, Ivić M. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Sci 2019; 157:107879. [PMID: 31284236 DOI: 10.1016/j.meatsci.2019.107879] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/24/2019] [Accepted: 06/25/2019] [Indexed: 10/26/2022]
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.
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Affiliation(s)
- Branislav Šojić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Branimir Pavlić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Predrag Ikonić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Vladimir Tomović
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Ikonić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zoran Zeković
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sunčica Kocić-Tanackov
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Marija Jokanović
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Škaljac
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Maja Ivić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Škaljac S, Petrović L, Jokanović M, Tasić T, Ivić M, Tomović V, Ikonić P, Šojić B, Džinić N, Škrbić B. Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1453837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Biljana Škrbić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Šojić B, Pavlić B, Zeković Z, Tomović V, Ikonić P, Kocić-Tanackov S, Džinić N. 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. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.055] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Novaković A, Radusin T, Tomšik A, Ikonić P. PLA films loaded with Achillea millefolium: In vitro antibacterial effects. Food & Feed Res 2018. [DOI: 10.5937/ffr1801045n] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Škaljac S, Jokanović M, Tomović V, Ivić M, Tasić T, Ikonić P, Šojić B, Džinić N, Petrović L. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Okanović Đ, Ristić M, Kormanjoš Š, Tasić T, Ikonić P, Branislav Š, Pelić M. INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF BIGHEAD CARP (Aristichthys nobilis) BY-PRODUCTS. AVM 2017. [DOI: 10.46784/e-avm.v10i2.66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Bighead carp (Aristichthys nobilis) successfully grow in polyculture with carp, feeding on plankton. It has good quality of meat for both consumption and industrial processing. Th e quantity of by-products obtained during primary processing of bighead carp and chemical characteristics of internal organs were investigated in this paper. Th e total average weight of by-products was 760.45 g (42.31%) in relation to live body weight, whichwas cca 1797.5 g. Th e by-product contributing to the largest quantity to total live body weight was the head with 529.39 g (29.45% of live bodyweight), followed by complete internal organs and tail and fi ns, which weighed 137.67 g (7.66%) and 68.82 g (3.83%), respectively Chemical composition of internal organs of bighead carp was mostly water (60.99%), following by crude fats and crude proteins (21.20% and 10.61%, respectively). The low collagen content (15.25% of total crude protein) indicates the high nutritional quality of protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (92.04%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that bighead carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.
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Ivić M, Jokanović M, Džinić N, Tomović V, Škaljac S, Šojić B, Peulić T, Ikonić P. EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY. AVM 2017. [DOI: 10.46784/e-avm.v10i2.69] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).
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Tomović VM, Šević R, Jokanović M, Šojić B, Škaljac S, Tasić T, Ikonić P, Lušnic Polak M, Polak T, Demšar L. Quality traits of <i>longissimus lumborum</i> 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. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-401-2016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
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.
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Tomović V, Žlender B, Jokanović M, Tomović M, Šojić B, Škaljac S, Kevrešan Ž, Tasić T, Ikonić P, Okanović Đ. Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs. Acta Alimentaria 2016. [DOI: 10.1556/aalim.2015.0007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Ikonić P, Jokanović M, Petrović L, Tasić T, Škaljac S, Šojić B, Džinić N, Tomović V, Tomić J, Danilović B, Ikonić B. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása. International Journal of Food Properties 2016. [DOI: 10.1080/10942912.2015.1089280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Bojana Ikonić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Puvača N, Kostadinović L, Popović S, Lević J, Ljubojević D, Tufarelli V, Jovanović R, Tasić T, Ikonić P, Lukač D. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum). Anim Prod Sci 2016. [DOI: 10.1071/an15115] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.
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Šojić B, Tomović V, Kocić-Tanackov S, Škaljac S, Ikonić P, Džinić N, Živković N, Jokanović M, Tasić T, Kravić S. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Škaljac S, Petrović L, Tasić T, Ikonić P, Jokanović M, Tomović V, Džinić N, Šojić B, Tjapkin A, Škrbić B. Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.024] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Tomović V, Petrović L, Jokanović M, Tomović M, Kevrešan Ž, Tasić T, Ikonić P, Šojić B, Škaljac S, Šošo M. Mineral concentration of the kidney in ten different pig genetic lines from Vojvodina (northern Serbia). Acta Alimentaria 2013. [DOI: 10.1556/aalim.42.2013.2.7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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