Прегледај по Аутор "Vujadinović, Dragan"
Сада се приказује 1 - 11 од 11
Резултати по страници
Опције сортирања
- СтавкаAnalysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat(MDPI, 2021) Djekic, Ilija; Ilić, Jovan; Chen, Jianshe; Djekic, Rastko; Sołowiej, Bartosz G.; Vujadinović, Dragan; Tomasevic, IgorPungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.
- СтавкаATMOSPHERIC COLD PLASMA TECHNOLOGY FOR MEAT INDUSTRY: A BIBLIOMETRIC REVIEW(V.M Gorbatov Federal Research Center for Food Systems of de Russian Academy of Sciences, 2022) Vukić, Milan; Vujadinović, Dragan; Smiljanić, Milenko; Gojković-Cvjetković, VesnaAtmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding the atmospheric cold plasma technology. A bibliometric analysis was carried out to objectively and analytically uncover the knowledge development in the atmospheric cold plasma technology within the context of meat processing. The research began with querying the Dimensions database for scientific articles published over the past two decades. A total of 105 papers were published during this period. The articles were examined according to several bibliometric metrics such as the year of publication, countries, institutions, sources, authors, and keywords frequency. The results of the bibliometric analysis revealed that researchers are very interested in studying the interface of the atmospheric cold plasma technology and meat processing. In the last couple of years, the number of publications on the topic has been growing. This is the first bibliometric investigation of the atmospheric cold plasma technology in the context of meat processing. To the authors’ best knowledge, no similar analysis has been performed before. This paper provides researchers with a better understanding of topic developments. A better understanding can aid future research by closing present knowledge gaps. Hence, the paper provides the continuation of up-to-date technological discussions among researchers.
- СтавкаBiopolymers as Food Packaging Materials(Springer, 2017) Grujić, Radoslav; Vujadinović, Dragan; Savanović, DanicaThis 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.
- СтавкаColor change of orange and carrot juice blend treated by non-thermal atmospheric plasma(Wiley, 2017) Vukić, Milan; Vujadinović, Dragan; Ivanović, Marko; Gojković, Vesna; Grujić, RadoslavDielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non-thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non-thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established.
- СтавкаCOMPARISON OF METHODS FOR DETERMINING THE FALSIFICATION OF MILK(KEY, 2017) Vujadinović, Dragan; Beribaka, Mirjana; Vukić, Milan; Marjanović-Balaban, ŽeljkaFalsification of milk creates many difficulties in the dairy industry. Diluting milk with water can cause changes in the chemical composition, nutritional, hygienic and technological quality of milk. The aim of this study was to evaluate the possibility of applying the standard method for milk analysis for determining the presence of added water in sterilized milk products. Samples were prepared by diluting the milk with distilled water in the range from 5 to 50%, with a gradient of 5% and monitoring the impact of water on the relevant physical and chemical indicators of milk. Standard methods for milk analysis were performed, such as: determination of fat content, density, viscosity, acidity and sensory evaluation. Analysis of milk samples prepared with the proper dilution has shown that the average value of the freezing point of the milk samples ranged from -0.484 0C to -0.25 0C. Determination of the fat content showed that the fat content was constantly decreasing, from 3% (5% H2O) to 1.48% (50% H2O). With the increased proportion of water in milk, the density and viscosity were reduced, and pH value was slightly increased. Sensory evaluation was only partially accurate. In addition to cryoscopy, as a reliable method for determining the presence of added water in milk, some other methods have also proven to be reliable, such as: determination of fat content, density, viscosity and acidity.
- СтавкаEFFECTS OF INCUBATION CONDITION AND DIFFERENT STARTER STRAINS FOR THE PRODUCTION OF NITRITES FROM NATURAL NITRATE SOURCES(KEY, 2016) Vujadinović, Dragan; Beribaka, Mirjana; Vukić, Milan; Marjanović-Balaban, ŽeljkaNitrates and nitrites are used in production of meat products and they play an important role as preservatives, but also in the formation of characteristic red color and taste of the meat. Vegetable products represent a significant potential as a natural source of nitrate for producing organic cooked meat products. The aim of this paper was to investigate the effect of temperature changes on the degree and speed of reduction of nitrates to nitrite salts, using different starter strains of microorganisms. Staphylococcus carnosus was used as nitro-reducing starter culture for the first model, and S. carnosus in combination with Lactobacillus sakei, for the second model. Celery powder was used as a natural source of nitrate salts. Both models were incubated in the temperature range from 20 0C to 40 0C with a temperature gradient of 2 0C, for 24 and 48 hours. A method for determining nitrite is defined by the international standard ISO 2918:1999. Obtained values of nitrite concentrations were used to calculate the degree and speed of reduction of nitrates to nitrites. The degree and speed of a chemical reaction increase with increasing temperature. The final concentration of nitrite salts after 24 hours of incubation for the first model was 85 ± 2 ppm at 40 0C and for the same model after 48 hours of incubation, 100 ± 10 ppm (40 0C). The second model showed similar patterns of increase, 81 ± 9 ppm (24h, 40 0C) and 83 ± 10 ppm (24h, 40 0C). The concentration of nitrite salts, the degree and speed of reduction of nitrate salts after 48 hours of incubation was increased, compared to the concentration of nitrite salts after incubation for 24 hours, in both models. The starter culture in which it was used only S. carnosus, proved to be more efficient when it comes to the reduction of nitrates
- 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 INFLUENCE OF EXTRACTION CONDITIONS AND CHROMATOGRAPHIC SEPARATION ON THE ABILITY OF IDENTIFYING GLIADINS FROM THE WHEAT FLOUR(Consulting and Training Centre, KEY, 2019) Gojković, Vesna; Marjanović-Balaban, Željka; Grujić, Radoslav; Vujadinović, Dragan; Vukić, MilanCereal proteins play an important role in the humans’ and animals’ diet, due to their nutritional composition and functional properties in food production. One of these proteins is gluten. It contains protein components that are present as monomers and interconnected by disulfide bonding polymers. Based on their solubility in an aqueous alcohol, gluten proteins are divided into soluble gliadins and insoluble glutenins. Apart from the beneficial nutritional composition and importance in food production, gluten also causes adverse health effects in susceptible individuals, such as celiac disease. In this paper, gliadin proteins have been analyzed in wheat flour by high-pressure liquid chromatography of reversed phases (RP-HPLC). The influence of different concentrations of ethanol (30%, 40% and 50%) and column temperature (40 C, 45 C and 50 C) was investigated to achieve better chromatographic separation and identification of gliadin proteins. The chromatographic separation of gliadin proteins was carried out on the column Zorbax 300 SB-C3 (Agilent) and the Agilent Technologies 1260 Infinity HPLC apparatus has been used. After extraction gliadin proteins with 30% (v/v) ethanol, the number of identified proteins was 20, after extraction with 40% (v/v) ethanol was 21 and with 50% (v/v) ethanol was 24, at a temperature of 40 C. By increasing the column temperature (45 oC and 50 oC), the number of identified proteins after extraction with 30% ethanol was 17 and 20, after extraction with 40% ethanol was 25 and 24, and after extraction with 50% ethanol was 26 and 24. Based on the obtained results, the largest number of gliadin proteins was identified by extraction with 50% ethanol and at a column temperature of 45 C. By increasing the column temperature to 50 oC, the number of identified proteins decreases.
- 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.