Прегледај по Аутор "Savanović, Danica"

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    Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
    (Kemerevo State University, Russia, 2018) Grujić, Radoslav; Savanović, Danica
    Myofibrillar and sarcoplasmic proteins were extracted from pork meat (M. Longissimus dorsi) and then separated by capillary gel electrophoresis (CGE). Migration time and peak areas of individual protein molecules in the electropherogram were analysed. The electropherograms obtained after the separation of myofibrillar proteins contained 53 well-separated peaks, of which the following were identified: thymosin, myosin light chain-3 (MLC-3), myosin light chain-2 (MLC-2), troponin C, troponin I, myosin light chain-1 (MLC-1), tropomyosin 1, tropomyosin 2, troponin T, actin, desmin, troponin, C protein, and myosin heavy chain (MHC). The relative concentration of the identified myofibrillar proteins was 74.5%. Of the 56 separated sarcoplasmic proteins the following were identified: myoglobin, myokinase, triosephosphate isomerase, phosphoglycerate mutase, lactate dehydrogenase, glyceraldehyde phosphate dehydrogenase, aldolase, creatine kinase, enolase, phosphoglucose isomerase, pyruvate kinase, phosphoglucomutase, and phosphorylase b. The relative concentration of the identified sarcoplasmic proteins was 83.6% of all sarcoplasmic proteins extracted from the pork meat.
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    Biopolymers as Food Packaging Materials
    (Springer, 2017) Grujić, Radoslav; Vujadinović, Dragan; Savanović, Danica
    This review examines the recent trends, current technology and future challenges in applications of biopolymers as food packaging materials, together with potential solutions, as well as discussing the major safety concerns regarding food packaging materials produced from sustainable and renewable resources. As food contact materials, biopolymers are increasingly being utilized as alternatives to conventional plastics obtained from oil derivatives. This review covers most of the available polymers, focusing on the general principles of their production, properties, and analysis of the possibilities for potential use in food packaging. The use of biopolymers brings new opportunities, not only from the point of replacing conventional polymers and other materials that are widely used in food packaging (glass, paper, metals, etc.), but also in the way it opens up a whole new level of properties and characteristics. Bio-based resources are the base source for production of biopolymers in food application, while in practice, bioresource content may be different. Biopolymers can be produced by microorganisms through fermentative processes of different bioresources [e.g., polyhydroxyalkanoates (PHAs)] and biomass may be produced directly from different kind of plant (starch, cellulose, etc.). In the context of growing environmental and safety concerns, biopolymers have gained increased attention, related to concerns about conventional plastics traditionally produced from fossil fuel.
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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.