Прегледај по Аутор "Kocić-Tanackov, Sunčica"

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    Comparison of the Bacterial Inactivation Efficiency ofWater Activated by a Plasma Jet Source and a Pin-to-Pin Electrode Configuration Source
    (MDPI, 2023) Čobanović, Radovan; Maletić, Dejan; Kocić-Tanackov, Sunčica; Čabarkapa, Ivana; Kokić, Bojana; Kojić, Predrag; Milošević, Slobodan; Stulić, Višnja; Vukušić Pavičić, Tomislava; Vukić, Milan
    In this comparative study, the bacterial inactivation efficiency of plasma-activated water (PAW) generated by two distinct plasma reactors, one utilizing a nitrogen plasma jet electrode and the other a hybrid argon plasma reactor, was explored. The present study involved the assessment of antimicrobial activity against suspensions of three Gram-positive and three Gram-negative bacterial strains in their planktonic cell state. Bacterial suspensions were introduced into PAW five days after generation. Subsequently, the viability of the bacteria was assessed at various time intervals, specifically at 0.5, 1, 3, 5, 10, and 24 h, in order to evaluate the effect of inactivation. Structural changes in bacteria after PAW treatment were assessed using a scanning electron microscope (SEM). The physicochemical properties of PAW, including pH, conductivity, and concentrations of H2O2, NO2 -, and NO3 - during aging were measured. The present study demonstrated the effective inactivation of the tested bacterial strains by PAW. Gram-positive bacteria displayed greater resistance compared to Gram-negative species, with the lowest reductions in bacterial counts observed for B. cereus, and the highest for Escherichia coli O157:H7. Morphological damage was evident across all bacterial species examined. Physicochemical measurements showed slow decay of the reactive species in the aging process. This study illustrated the potential utility of PAW as an alternative disinfectant.
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    New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
    (MDPI, 2020) Tomović, Vladimir; Šojić, Branislav; Savanović, Jovo; Kocić-Tanackov, Sunčica; Pavlić, Branimir; Jokanović, Marija; Ðorđević, Vesna; Parunović, Nenad; Martinović, Aleksandra; Vujadinović, Dragan
    The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 L/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 L/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 L/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.