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Scientific research should be one of the key drivers of the knowledge-based economy in the future. The need for effective communication of research and the promotion of science becomes very important. Thus, FINS repository aims to disseminate to a wider audience some of the important scientific work being undertaken in FINS and in other collaborating research institutions.

FINS repository is a digital service that collects, preserves and distributes scientific outputs of the researchers from the Institute of Food Technology in Novi Sad. It has been established to provide open, online access to the community, free of all restrictions on access, granted through the use of Creative Commons licenses.

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Institute of Food Technology
FINS

Recent Submissions

Characterization of commercial fish pâtés: toward the development of novel fish-based spreads
(Institute of Meat Hygiene and Technology, 2025) Županjac, Miloš; Ikonić, Predrag; Peulić, Tatjana; Seratlić, Nadežda; Vidosavljević, Milica; Maravić, Nikola; Pojić, Milica
This study evaluated the textural and sensory properties of commercial fish pâtés available on the Serbian market to identify differences in quality and consumer-relevant characteristics. 14 pâté samples made from marine (tuna, salmon, mackerel, hake) and freshwater (trout) fish were analyzed. Texture profile analysis included measurements of firmness and work of shear, while sensory evaluation was conducted by a trained panel, focusing on hardness, spreadability, graininess, color uniformity, taste, and smell. Significant variability (p<0.05) was observed among the samples, indicating diverse formulation strategies. Tuna- and salmon-based pâtés achieved the highest overall acceptability due to their appealing flavor and appearance. In contrast, trout-based pâtés exhibited more balanced texture attributes, with sensory and instrumental data aligning closely with ideal values. These findings provide useful guidance for the development of novel fish pâtés using underutilized species such as freshwater bream (Abramis brama), which have been identified as key low-trophic species within the HEU project IMPRESS. The results highlight the importance of optimizing textural properties to enhance consumer acceptability.
Color characteristics of traditionally processed red paprika powders and dry-fermented sausages
(National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023) Vidosavljević, Milica; Ikonić, Predrag; Peulić, Tatjana; Lazarević, Jasmina; Delić, Jovana; Županjac, Miloš; Novaković, Aleksandra
The most famous traditional dry-fermented sausages from the northwestern part of Serbia are Lemeški kulen and Petrovačka kobasica. Lemeška paprika (sweet) and Petrovačka paprika (hot), in a form of a dry powder, are used abundantly in their production process, respectively. Due to this fact, the first goal of this study was to examine the quality characteristics of Lemeška and Petrovačka paprika powders, produced out of pepper fruits grown in different areas of Bačka region. The paprika powders were produced and analyzed throughout five production seasons. Moisture content, ash, acid-insoluble ash, ether extract content, capsanthin concentration, i.e. ASTA value, and capsaicin content were determined. There were no significant differences (P > 0.05) in moisture, ash, acid-insoluble ash, as well as ether extract content between Lemeška and Petrovačka paprika. On the contrary, significant differences (P < 0.05) between ASTA values, capsanthin, and capsaicin content were noticed. The average ASTA values for Lemeška and Petrovačka paprika were 210 and 131, respectively,fulfilling the requirements for categorization as best-quality sweet and hot paprika regarding coloring potential,according to Serbian legislation. The typical rich red color, which is one of the main characteristics of both aforementioned traditional dry-fermented sausages, mostly originates from the addition of red paprika powder. In order to see how the addition of different quality red paprika powders influences the color of dry-fermented sausages, the color of the Lemeški kulen and Petrovačka kobasica was determined by measuring CIE L*, a*, b* color characteristics. Furthermore, the moisture and fat content of both dry-fermented sausages were determined in order to help with interpretation of results related to color. Sample sausages have also been collected and analyzed throughout five production seasons. Significant differences between the investigated dry-fermented sausages have only been noticed in L* value. Overall results of this study confirm that the addition of high-quality red paprika powder had a significant positive effect on the formation of the typical red color of Lemeški kulen and Petrovačka kobasica.
From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on Faxonius limosus in Serbia
(MDPI, 2025-07-18) Vidosavljević, Milica; Šojić, Branislav; Peulić, Tatjana; Ikonić, Predrag; Lazarević, Jasmina; Rakita, Slađana; Vasić, Milica (Vidak); Tomičić, Zorica; Čabarkapa, Ivana
Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management.
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages
(MDPI, 2023-01-16) Šojić, Branislav; Ikonić, Predrag; Kocić Tanackov, Sunčica; Peulić, Tatjana; Teslić, Nemanja; Županjac, Miloš; Sedej, Ivana; Zeković Zoran; Vidosavljević, Milica; Vidaković, Stefan; Branimir, Pavlić
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44–7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO—0.150 µL/g OMEO; TSHEO—0.150 µL/g SHEO; TSMEO—0.150 µL/g SMEO; TEOM—0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life.
Daily consumption of sodium and nitrite from Serbian meat products: insights from principal component analysis
(Institute of Meat Hygiene and Technology, 2025) Vidosavljević, Milica; Peulić, Tatjana; Ikonić, Predrag; Ikonić, Bojana; Delić, Jovana; Jokanović, Marija; Lazarević, Jasmina
Sodium chloride and nitrite play important roles in the meat processing industry, significant ly influencing the safety, technological, and sensory properties of meat products, with nitrite classified as a food additive and sodium chloride as a food ingredient. Besides this important technological role, excessive intake can lead to human health disorders. Thus, the content of sodium chloride and nitrite in meat products on the Serbian market were analyzed using principal component analysis. A total of 64 meat products produced by the 18 most notable meat processors were collected from the Serbian retail market. The meat products collected belonged to four different groups: dry fermented sausages, finely comminuted cooked sau sages, canned meat in pieces, and liver sausages and pates. Mean sodium chloride and nitrite contents for all analyzed meat products were 1.91 g/100g (the highest was for dry fermented sausages 3.67 g/100g; the lowest was for liver sausages and pates 1.19 g/100g) and 7.66 mg/ kg (the highest was for chicken hot dogs 13.79 mg/kg; the lowest was for dry fermented sausages 2.17 mg/kg), respectively. The nitrite content in all analyzed meat products was in accordance with the European and Serbian legislation. Considering daily consumption of meat products and dried meat products in Serbia, and based on the obtained results, it can be concluded that consumers in Serbia exceed the recommended average daily consumption for sodium chloride. In conclusion, all possibilities for further reduction of sodium chloride consumption should be considered, especially because Serbia is a high risk country for car diovascular diseases.