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  - Ivanović, Snežana
AU  - Nešić, Ksenija
AU  - Pisinov, Boris
AU  - Pavlovic, Ivan
PY  - 2016
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/860
AB  - Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.
PB  - Elsevier
T2  - Small Ruminant Research
T1  - The impact of diet on the quality of fresh meat and smoked ham in goat
EP  - 59
SP  - 53
VL  - 138
DO  - 10.1016/j.smallrumres.2016.04.005
ER  - 

@article{
author = "Ivanović, Snežana and Nešić, Ksenija and Pisinov, Boris and Pavlovic, Ivan",
year = "2016",
abstract = "Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier alternative compared to other types of red meat. The aim of this study was to investigate the influence of different diets of goats on the basic chemical composition, fatty acids composition, volatile compounds, color and sensory evaluation of fresh meat and smoked ham (m. superficial gluteal). Meat was obtained from goats of Balkan breed, from three different regions (mountain, hilly and plain), 40 animals per region, about 4 years old at slaughter. Statistically significant difference (P LT 0.05) was noted between values of live weight, protein, fat, moisture, ash, fatty acids, volatile compounds and color and sensory characteristics determined in fresh meat of goats from all regions. Two compounds from the group of aromatic hydrocarbons and compounds from the group of phenols were not determined in fresh meat, while they were present in smoked ham. Alfa-linolenic acid (n-3 FA) is found in higher percentage in goat meat from Mountain region, as well as Linolelaidic acid and Linoleic acid. In goat meat from Mountain region presence of volatile substances is lesser than from Hilly and Plain regions. The results suggest that diet has an impact on the quality of goat meat and goat meat products.",
publisher = "Elsevier",
journal = "Small Ruminant Research",
title = "The impact of diet on the quality of fresh meat and smoked ham in goat",
pages = "59-53",
volume = "138",
doi = "10.1016/j.smallrumres.2016.04.005"
}

Ivanović, S., Nešić, K., Pisinov, B.,& Pavlovic, I.. (2016). The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research
Elsevier., 138, 53-59.
https://doi.org/10.1016/j.smallrumres.2016.04.005

Ivanović S, Nešić K, Pisinov B, Pavlovic I. The impact of diet on the quality of fresh meat and smoked ham in goat. in Small Ruminant Research. 2016;138:53-59.
doi:10.1016/j.smallrumres.2016.04.005 .

Ivanović, Snežana, Nešić, Ksenija, Pisinov, Boris, Pavlovic, Ivan, "The impact of diet on the quality of fresh meat and smoked ham in goat" in Small Ruminant Research, 138 (2016):53-59,
https://doi.org/10.1016/j.smallrumres.2016.04.005 . .