Прегледај по Аутор "Grujić, Slavica"

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    Application of Edible Films and Coatings in Food Production
    (Springer, 2017) Vukić, Milan; Grujić, Slavica; Odzaković, Božana
    Today, edible films and coatings can be used for a variety of purposes related to food products, singly or in conjunction with other compounds. There are many variations of edible film and coating, and all can be summarized in the following sentence. Edible films and coatings are thin protective, edible and biodegradable layers deposited on or wrapped around a food’s surface. Numerous usages of such films and coatings have been investigated, with reasonable success, one of which is active food packaging. Edible films and coatings are designed by blending edible raw materials with food grade additives. Biopolymers are naturally occurring polymers that are most important for the creation of edible films and coatings, including proteins, polysaccharides and lipids. In proper application, edible films and coatings make it possible to improve the physical characteristics of food products and enhance the distinctive tactile and visual attributes of their surfaces. In other words, edible films and coatings can aid in the function of active substance conveyance for such factors as antioxidants, antimicrobials, colors, and flavors. Protection of food products from oxidation, moisture absorption/desorption, microbial growth, and other chemical reactions is of the greatest importance. Through all these properties, edible films and coatings prolong the quality of food products and improve food safety.
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    FOOD PRODUCT DEVELOPMENT AS OPPORTUNITY FOR SUCCESS OR SURVIVAL IN THE MARKET
    (2012) Grujić, Slavica; Grujic, Radoslav
    The aim of this paper was to give an overview of up-to-date papers covering sensory evaluation and consumer preference research that can form a basis for user-oriented food product development in Small and Medium Enterprises (SMEs). The paper points out the most important factors with impact on food products fail, that may arise as a consequence of not matching consumers’ needs. Collecting of appropriate information concerning consumers’ needs and expectations are essential requirements of a consumer-oriented product development. Consumer’s sensory tests can provide sensory information related to food product quality and consumers preference, useful and important for product quality control and improvement. The elements with impact on consumers’ food products preferences are identified and discussed. Success and survival of SMEs on the market could be expected if producers identify and satisfy current and future needs of consumers. Management and policy makers of the enterprise should support development and implementing sensory programs within an enterprise, and use it as a tool for ensuring quality of product and competitive food manufacturing. Consumer-oriented food product development should be considered as a tool for building competitive advantage and long-term enterprise success in the market and for prevention of negative changes in product quality and acceptability, consumers’ complaints and product rejection
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    KNOWLEDGE OF FOOD QUALITY AND ADDITIVES AND ITS IMPACT ON FOOD PREFERENCE
    (Publishing House of the Poznań University of Life Sciences, Poland, 2013) Grujić, Slavica; Grujić, Radoslav; Petrović, Đorđe; Gajić, Jelena
    Background. There are not enough published investigations concerning knowledge on food quality and preference of highly educated young consumers from Bosnia and Herzegovina. The present research was aimed at survey of young consumers’ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents’ answers were analysed grouped regarding: (1) education, on subjects with knowledge on food quality and additives (A-group) and average consumer representatives (B-group); (2) female and male gender. The questionnaire consists of (a) questions with personal data; questions referred to the importance of individual factors for consumers’ food choice, related to: (b) fundamental knowledge on food quality and food additives; (c) nutrition and desire to consume food that contains additives; (d) knowledge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results. Results indicated a statistically signifi cant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no difference in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group signifi cantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Conclusions. This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers’ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society.
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    KNOWLEDGE OF FOOD QUALITY AND ADDITIVES AND ITS IMPACT ON FOOD PREFERENCE
    (Publishing House of the Poznań University of Life Sciences, Poland, 2013) Grujić, Slavica; Grujić, Radoslav; Petrović, Đorđe; Gajić, Jelena
    Background. There are not enough published investigations concerning knowledge on food quality and preference of highly educated young consumers from Bosnia and Herzegovina. The present research was aimed at survey of young consumers’ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents’ answers were analysed grouped regarding: (1) education, on subjects with knowledge on food quality and additives (A-group) and average consumer representatives (B-group); (2) female and male gender. The questionnaire consists of (a) questions with personal data; questions referred to the importance of individual factors for consumers’ food choice, related to: (b) fundamental knowledge on food quality and food additives; (c) nutrition and desire to consume food that contains additives; (d) knowledge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results. Results indicated a statistically signifi cant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no difference in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group signifi cantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Conclusions. This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers’ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society.
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    SENSORY EVALUATION AS TOOL IN QUALITY IMPROVEMENT OF BOILED CHICKEN SAUSAGE
    (2012) Savanović, Danica; Grujić, Slavica; Grujić, Radoslav; Savanović, Jovo
    Food product quality and stability during storage is very important for the successful manufacturing. It is known that different factors during processing have impact on quality characteristics of final product. The aim of the study was to investigate influence of selected food additives with antioxidant and stabilising functional characteristics on quality of finely comminuted boiled chicken sausages “parizer” type, during storage. Samples were produced in industrial conditions, five experimental model samples with selected additive blends added separately to each: (a) 0.04% GUARDIAN Rosemary Extract 08 (Natural rosemary extract, E471, E472a, E1520); (b) 0.10% (based on the fat content) GRINDOX 539 Antioxidant (E304, E306, E322, rapeseed oil); (c) 0.30% GRINDSTED Carrageenan CC 310 (E407, E410); (d) 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450); (e) 0.30% GRINDSTED MEATLINE 333 Stabiliser System (Carob germ flour, E466) and (f) control sample, according to the producer’s specification. The samples had adequate chemical composition. Sensory evaluation of selected sensory characteristics was done 7 days and 35 days after samples production: (1) by the descriptive sensory analysis - scoring method, and (2) by discriminatory sensory analysis - ranking method, after assessment and comparison of the overall quality of sausages model samples. The results of the sensory analysis indicated differences between model samples dependent on added additives. On the basis of descriptive sensory evaluation results, it was found that the best quality of compared had sausage sample produced with addition 0.30% GRINDSTED MEATLINE 345 A Emulsifier and Stabiliser System (E401, E516, E470a, E450). Discriminatory sensory analysis – ranking confirmed that finding.