Прегледај по Аутор "Tomović, Vladimir"
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Резултати по страници
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- СтавкаEstimation of fat content in fermented sausages by means of Computer Vision System (CVS)(Institute of Meat Hygiene and Technology, Belgrade, 2021) Simunović, Stefan; Rajić, Sara; Đorđević, Vesna; Tomović, Vladimir; Vujadinović, Dragan; Đekić, Ilija; Tomašević, IgorThe aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
- СтавкаNew 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, DraganThe 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.
- СтавкаRisk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage(KEY, 2016) Vujadinović, Dragan; Gojković, Vesna; Vukić, Milan; Tomović, VladimirOrganic cooked sausages are a complex dispersion system in which inorganic phosphate salts are completely replaced by natural ingredients, while the presence of sodium salt is reduced to an acceptably low value. Therefore, the main objective of this paper was to analyze the risks to the presence of sodium and phosphate salts in model systems of organic cooked sausages in which they are reduced or replaced entirely by using natural ingredients. Organic cooked sausage models have been developed in which the phosphate salts are replaced by a natural fiber, proteins and polysaccharides, while the presence of salt is reduced with KCl. Thus developed models were analyzed for the presence of sodium, Cl and phosphorus in the form of P2O5. Based on the results of chemical analysis was performed risk analysis for the presence of these salts in the tested models. The sodium content was determined by atomic absorption spectrophotometry (AAS), chloride by Vollhard method and phosphorus by spectrophotometry. A risk analysis was performed according to Health Safety Environment - HSE standard method. Data were subjected to analysis of variance (ANOVA) and means were separated by a T - Tukey multiple range test at (p ≤ 0.05); (p ≤ 0.01) and (p ≤ 0.001) significance level. It was found that the total sodium content significantly decreases (p≤0,01), and ranges from 0,74 ± 0,03% (M0) to 0,23 ± 0,01% (M12). In that way, the presence of sodium salt can be reduced by 40%, which leads to a decrease the risk to consumers’ health. The average phosphorus content ranged from 0,046 ± 0,003% to 0,097 ± 0,002%. The risk analysis showed that the probability of occurrence of such salts in these models can be characterized as possible to rare while the hazard seriousness was between minor to moderate.
- СтавкаThe prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight(Springer, 2019) Tomović, Vladimir; Pezo, Lato; Jokanović, Marija; Tomović, Mila; Šojić, Branislav; Škaljac, Snežana; Vujadinović, Dragan; Ivić, Maja; Djekić, Ilija; Tomašević, IgorEarly post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden–Fletcher–Goldfarb–Shanno iterative algorithm, showed better prediction capabilities (overall r2 was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.