TY  - JOUR
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Živković, Dušan
AU  - Vranić, Danijela
AU  - Stajić, Slaviša
PY  - 2021
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/679
AB  - The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty-two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid-derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters.
PB  - Wiley Periodicals LLC.
T2  - Journal of Food Processing and Preservation
T1  - Profile of volatile compounds in frankfurters from culled goat meat during cold storage
IS  - 5
VL  - 45
DO  - 10.1111/jfpp.15410
ER  - 

@article{
author = "Pisinov, Boris and Ivanović, Snežana and Živković, Dušan and Vranić, Danijela and Stajić, Slaviša",
year = "2021",
abstract = "The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%–100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty-two VOC were examined on days 0, 21, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid-derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters.",
publisher = "Wiley Periodicals LLC.",
journal = "Journal of Food Processing and Preservation",
title = "Profile of volatile compounds in frankfurters from culled goat meat during cold storage",
number = "5",
volume = "45",
doi = "10.1111/jfpp.15410"
}

Pisinov, B., Ivanović, S., Živković, D., Vranić, D.,& Stajić, S.. (2021). Profile of volatile compounds in frankfurters from culled goat meat during cold storage. in Journal of Food Processing and Preservation
Wiley Periodicals LLC.., 45(5).
https://doi.org/10.1111/jfpp.15410

Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. in Journal of Food Processing and Preservation. 2021;45(5).
doi:10.1111/jfpp.15410 .

Pisinov, Boris, Ivanović, Snežana, Živković, Dušan, Vranić, Danijela, Stajić, Slaviša, "Profile of volatile compounds in frankfurters from culled goat meat during cold storage" in Journal of Food Processing and Preservation, 45, no. 5 (2021),
https://doi.org/10.1111/jfpp.15410 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Pisinov, Boris
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Čolović, Dušica
AU  - Ivanović, Snežana
AU  - Živković, Dušan
PY  - 2020
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/706
AB  - Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
PB  - •	Wiley
T2  - International Journal of Food Science & Technology
T1  - Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties
EP  - 1045
IS  - 3
SP  - 1032
VL  - 55
DO  - 10.1111/ijfs.14346
ER  - 

@article{
author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Čolović, Dušica and Ivanović, Snežana and Živković, Dušan",
year = "2020",
abstract = "Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.",
publisher = "•	Wiley",
journal = "International Journal of Food Science & Technology",
title = "Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties",
pages = "1045-1032",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14346"
}

Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Čolović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties. in International Journal of Food Science & Technology
•	Wiley., 55(3), 1032-1045.
https://doi.org/10.1111/ijfs.14346

Stajić S, Pisinov B, Tomašević I, Đekić I, Čolović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties. in International Journal of Food Science & Technology. 2020;55(3):1032-1045.
doi:10.1111/ijfs.14346 .

Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Čolović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production–Effect on sensory quality and technological properties" in International Journal of Food Science & Technology, 55, no. 3 (2020):1032-1045,
https://doi.org/10.1111/ijfs.14346 . .