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 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
AU  - Tomašević, Igor
PY  - 2015
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/881
AB  - The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - One approach in using multivariate statistical process control in analyzing cheese quality
EP  - 100
IS  - 2
SP  - 91
VL  - 65
DO  - 10.15567/mljekarstvo.2015.0203
ER  - 

@article{
author = "Đekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada and Tomašević, Igor",
year = "2015",
abstract = "The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "One approach in using multivariate statistical process control in analyzing cheese quality",
pages = "100-91",
number = "2",
volume = "65",
doi = "10.15567/mljekarstvo.2015.0203"
}

Đekić, I., Miočinović, J., Pisinov, B., Ivanović, S., Šmigić, N.,& Tomašević, I.. (2015). One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo
Hrvatska Mljekarska Udruga., 65(2), 91-100.
https://doi.org/10.15567/mljekarstvo.2015.0203

Đekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N, Tomašević I. One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo. 2015;65(2):91-100.
doi:10.15567/mljekarstvo.2015.0203 .

Đekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, Tomašević, Igor, "One approach in using multivariate statistical process control in analyzing cheese quality" in Mljekarstvo, 65, no. 2 (2015):91-100,
https://doi.org/10.15567/mljekarstvo.2015.0203 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
PY  - 2013
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/897
AB  - The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Quality characteristics of selected dairy products in Serbia
EP  - 236
IS  - 4
SP  - 228
VL  - 63
ER  - 

@article{
author = "Đekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada",
year = "2013",
abstract = "The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated), fermented milks (liquid and solid yoghurt) and milk powders (skimmed and whole milk powder) were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Quality characteristics of selected dairy products in Serbia",
pages = "236-228",
number = "4",
volume = "63"
}

Đekić, I., Miočinović, J., Pisinov, B., Ivanović, S.,& Šmigić, N.. (2013). Quality characteristics of selected dairy products in Serbia. in Mljekarstvo
Croatian Dairy Union., 63(4), 228-236.

Đekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N. Quality characteristics of selected dairy products in Serbia. in Mljekarstvo. 2013;63(4):228-236..

Đekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, "Quality characteristics of selected dairy products in Serbia" in Mljekarstvo, 63, no. 4 (2013):228-236.