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 . .