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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

Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (Faxonius limosus) Meat: Psychological and Culinary Aspects
(MDPI, 2025-05-27) Banjac, Maja; Lazarević, Jasmina; Škrobot, Dubravka; Čabarkapa, Ivana; Šmugović, Stefan; Vidosavljević, Milica; Županjac, Miloš
Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (Faxonius limosus) from the Danube. The study was conducted using a survey questionnaire with a sample of 210 respondents, employing a consumption restriction scale based on various psychological aversions to non-traditional food sources. Binary logistic regression indicated a significant impact of psychological aversion on the likelihood of accepting this raw material. Thirty chefs participated in the sensory evaluation of the crayfish meat. The results revealed that the meat has potential for broad application in the preparation of gastronomic products.
Uticaj različitih marinada na senzorski kvalitet mesa bodljobradog raka (Faxonius limosus)
(National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2026) Vidosavljević, Milica; Banjac, Maja; Peulić, Tatjana; Šojić, Branislav; Škrobot, Dubravka; Županjac, Miloš; Čabarkapa, Ivana
Faxonius limosus, bodljobradi rak poreklom iz Severne Amerike predstavlja jednu od najinvazinijih vrsta u slatkovodnim ekosistemima Evrope. U Srbiji je njegovo prisustvo prvi put zabeleženo 2002.godine u Dunavu kod Apatina, a od tada njegova rasprostranjenost je rasla uzvodno i nizvodno u Dunavu kao i u njegovim većim pritokama. S obzirom na značajne ekološke i ekonomske posledice koje ova invazivna vrsta izaziva, pronalaženje efikasnih strategija za ublažavanje njegovog negativnog uticaja predstavlja imperativ. Istovremeno, rast globalne populacije nameće potrebu za identifikacijom novih, održivih izvora proteina. Uzimajuci u obzir visok sadržaj proteina u mesu bodljobradog raka otvara se mogućnost korišćenja njegovog mesa kao alternativnog izvora proteina u ljudskoj ishrani. Cilj ovog rada bio je ispitivanje uticaja dve različite marinade na senzorski kvalitet mesa bodljobradog raka. Uticaj marinada kvantifikovan je primenom deskriptivne senzorske analize koju su sprovodili obučeni senzorski ocenjivači. Dobijeni podaci statistički su obrađeni analizom varijanse (ANOVA), a značajne razlike između uzoraka utvrđene su Tukeyjevim HSD testom pri nivou značajnosti p < 0,05. Za pripremu marinada korištene su sirovine karakteristične za podneblje Vojvodine. Prva marinada sadržala je sok od šargarepe, bundevino ulje, vlašac i balzamiko sirće, dok se druga marinada sastojala od cvekle, peršuna, putera, vlašca, pirinčanog sirćeta i balzamiko sirćeta. Meso marinirano prvom marinadom ocenjeno je kao mekše i sočnije, uz povoljniji sveobuhvatni senzorski utisak u poređenju sa drugom marinadom. Druga marinada doprinela je formiranju izraženijeg senzorskog profila, koji se odlikovao intenzivnijim mirisom pečene ribe, kao i naglašenijim slatkim i slanim ukusnim notama. Na osnovu dobijenih rezultata može se zaključiti da je marinada sa šargarepom i bundevinim uljem bolje ocenjena od strane obučenih senzorskih ocenjivača. Buduća istraživanja trebalo bi da budu usmerena na ispitivanje roka trajanja mariniranih proizvoda od mesa bodljobradog raka, sa posebnim fokusom na primenu marinade na bazi šargarepe i bundevinog ulja.
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.