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Browsing by Author "Škaljac, Snežana"

Browsing by Author "Škaljac, Snežana"

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  • Changes in Biogenic Amines Content During Processing of Traditional Sausage Sjenički sudžuk 
    Delić, Jovana; Ikonić, Predrag; Jokanović, Marija; Peulić, Tatjana; Ćućević, Nedim; Škaljac, Snežana; Ivić, Maja (2022-11)
    Sjenički sudžuk is traditional dry-fermented beef sausage from south-western region of Serbia. During fermentation and ripening, high amount of free amino acids is generated and precondition for biogenic amines (BAs) ...
  • Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ivić, Maja; Vranešević, Jelena; Kartalović, Brankica (Taylor and Francis Ltd., 2022)
    Petrovska klob asa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing ...
  • COMPARISON OF DIFFERENTE TESTS FOR TEXTURE CHARACTERISTICS ASESSMENT OF DRY FERMENTED SAUSAGES 
    Jokanović, Marija; Škaljac, Snežana; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ikonić, Bojana (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    Dry-fermented sausage Petrovská klobása is traditionally manufactured during winter, within village households, undergoing slow drying and ripening processes. In traditional process fermentation is guided by indigenous ...
  • Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk 
    Ikonić, Predrag; Jokanović, Marija; Ćućević, Nedim; Peulić, Tatjana; Šarić, Ljubiša; Tomičić, Zorica; Škaljac, Snežana; Delić, Jovana; Lakićević, Brankica; Tomašević, Igor (Elsevier, 2023-01)
    The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content ...
  • Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása 
    Ikonić, Predrag; Jokanović, Marija; Petrović, Ljiljana; Tasić, Tatjana; Škaljac, Snežana; Šojić, Branislav; Džinić, Natalija; Tomović, Vladimir; Tomić, Jelena; Danilović, Bojana; Ikonić, Bojana (Taylor & Francis Ltd, 2016-05-26)
    Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
  • FAT CONTENT IN FINELY COMMINUTED COOKED AND LIVER SAUSAGES ON SERBIAN RETAIL MARKET 
    Županjac, Miloš; Peulić, Tatjana; Delić, Jovana; Ikonić, Predrag; Lazarević, Jasmina; Škaljac, Snežana; Jokanović, Marija (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, Trg Dositeja Obradovića 8, 2023-04-24)
    Finely comminuted cooked sausages and liver sausages, which belong to emulsion type of sausages, are among the most popular meat products worldwide. Taste, convenience and low price are just a few of the reasons why these ...
  • REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Vranešević, Jelena; Ikonić, Predrag; Ćućević, Nedim; Peulić, Tatjana; Šojić, Branislav; Ivić, Maja (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    The aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages ...