|
|
Reference
|
|
|
*** (2004) Quality requirements for meat products. Serbian Regulations, 33, 1-15
|
|
1   
|
Botsoglou, N.A., Fletouris, D.J., Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G. (1994) Rapid, sensitive, and specific thiobarbituric acid method for measu lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 42(9): 1931
|
|
1
|
Ercoskun, H., Özkal, S.G. (2011) Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22(2): 165-172
|
|
13 
|
Folch, J.M., Lees, M., Sloane, S.G.H. (1957) A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem, 226(1): 497-509
|
|
|
Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.P., Salm, C.P., Savell, J.W., Shivas, S.D. (1991) Guidelines for meat colour evaluation. Chicago: American Meat Science Association - National Livestock and Meat Board
|
|
|
Ikonić, P., Petrović, L., Tasić, T., Jokanović, M., Savatić, S., Ikonić, B., Džinić, N. (2012) Uticaj postupka proizvodnje na kinetiku sušenja tradicionalne fermentisane Petrovačke kobasice. Chemical Industry and Chemical Engineering Quarterly / CICEQ, vol. 18, br. 2, str. 163-169
|
|
2
|
ISO (1997) ISO 1442:1997. International standards meat and meat products - Determination of moisture content. Geneva: International Organization for Standardization
|
|
|
Krkic, N., Lazic, V.L., Savatic, S., Sojic, B., Petrovic, L., Suput, D. (2012) Application of chitosan coating with oregano essential oil on dry fermented sausage. Journal of Food and Nutrition Research, vol. 51, br. 1, str. 60-68
|
|
4
|
Krkić, N., Šojić, B., Lazić, V., Petrović, L., Mandić, A., Sedej, I., Tomović, V., Džinić, N. (2013) Effect of chitosan-caraway coating on lipid oxidation of traditional dry fermented sausage. Food Control, 32(2): 719-723
|
|
|
Lee, H.Y., Park, S.M., Ahn, D.H. (2003) Effect of storage properties of pork dipped in Chitosan solution. Journal of the Korean Society of Food and Nutrition, 32, 4, 519-525
|
|
|
Mandić, A. (2007) Antioxidant activities of grape seed extracts from white grape varieties. Novi Sad: University of Novi Sad, PhD thesis
|
|
2
|
Papadima, S.N., Bloukas, J.G. (1999) Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Science, 51(2): 103-113
|
|
|
Pérez-Alvarez, J.A., Sayas-Barberá, M.E., Fernández-López, J., Aranda-Catalá, V. (1999) Physicochemical characteristics of Spanish-type dry-cured sausage. Food Research International, 32(9): 599-607
|
|
2
|
Petrović, Lj., Džinić, N., Tomović, V., Ikonić, P., Tasić, T. (2007) Code of practice - Registered geographical indication Petrovská klobása. Intellectual Property Office, Republic of Serbia, Decision No. 9652/06 G-03/06
|
|
|
Rubio, B., Martínez, B., García-Cachán, D.M.A., Rovira, J., Jaime, I. (2008) Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat science, 80(4): 1182-7
|
|
|
Ruiz-Moyano, S., Martín, A., Benito, M.J., Hernández, A., Casquete, R., de Córdoba, M.G. (2011) Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28(5): 839-847
|
|
|
Samojlik, I., Lakic, N.S., Mimica-Dukic, N.M., Djakovic-Svajcer, K., Bozin, B.N. (2010) Antioxidant and Hepatoprotective Potential of Essential Oils of Coriander (Coriandrum sativum L.) and Caraway (Carum carvi L.) (Apiaceae). Journal of Agricultural and Food Chemistry, vol. 58, br. 15, str. 8848-8853
|
|
|
Savic, I., Savic, Z. (1996) Sausage Ultimate Flavour - a Complex Interplay of Ingredients, Processing Procedures and Spice Formulation. Fleischwirtschaft International, 76: 17-29
|
|
3
|
Shuang, C. (2004) Development and Characterization of Antimicrobial Food Coatings Based on Chitosan and Essential oils. Knoxville: The University of Tennessee, A Master Degree Thesis
|
|
|
Siripatrawan, U., Noipha, S. (2012) Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids, 27(1): 102-108
|
|
1
|
Tomović, V.M., Petrović, L.S., Tomović, M.S., Kevrešan, Ž.S., Džinić, N.R. (2011) Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia). Food Chemistry, vol. 124, br. 1, str. 342-348
|
|
3
|
Valencia, I., Ansorena, D., Astiasaran, I. (2006) Stability of lineseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Science, 73(2): 269
|
|
1
|
Vastag, Z., Popovic, L., Popovic, S., Petrovic, L., Pericin, D.M. (2010) Antioxidant and angiotensin-I converting enzyme inhibitory activity in the water-soluble protein extract from Petrovac Sausage (Petrovska Kolbasa). Food Control, vol. 21, br. 9, str. 1298-1302
|
|
|
Xia, X., Kong, B. (2008) Extending Shelf Life of Chilled Pork by Combination of Chitosan Coating With Spice Extracts. Journal of Northeast Agricultural University, 4(15): 33-37
|
|
|
|
|