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Search results for: N. R. Džinić

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R. Džinić</title> <meta name="description" content="Search results for: N. R. Džinić"> <meta name="keywords" content="N. R. Džinić"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="N. 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R. Džinić"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 2</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: N. R. Džinić</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Proteolysis in Serbian Traditional Dry Fermented Sausage Petrovská Klobása as Influenced by Different Ripening Processes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20M.%20Ikoni%C4%87">P. M. Ikonić</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20A.%20Tasi%C4%87"> T. A. Tasić</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20S.%20Petrovi%C4%87"> L. S. Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20B.%20%C5%A0kaljac"> S. B. Škaljac</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Jokanovi%C4%87"> M. R. Jokanović</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20M.%20Tomovi%C4%87"> V. M. Tomović</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20V.%20%C5%A0oji%C4%87"> B. V. Šojić</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20R.%20D%C5%BEini%C4%87"> N. R. Džinić</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Torbica"> A. M. Torbica</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20B.%20Ikoni%C4%87"> B. B. Ikonić </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study was to determine how different ripening processes (traditional vs. industrial) influenced the proteolysis in traditional Serbian dry-fermented sausage Petrovská klobása. The obtained results indicated more intensive pH decline (0.7 units after 9 days) in industrially ripened products (I), what had a positive impact on drying process and proteolytic changes in these samples. Thus, moisture content in I sausages was lower at each sampling time, amounting 24.7% at the end of production period (90 days). Likewise, the process of proteolysis was more pronounced in I samples, resulting in higher contents of non-protein nitrogen (NPN) and free amino acids nitrogen (FAAN), as well as in faster and more intensive degradation of myosin (≈220 kDa), actin (≈45 kDa) and other polypeptides during processing. Consequently, the appearance and accumulation of several protein fragments were registered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dry-fermented%20sausage" title="dry-fermented sausage">dry-fermented sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=Petrovsk%C3%A1%20klob%C3%A1sa" title=" Petrovská klobása"> Petrovská klobása</a>, <a href="https://publications.waset.org/abstracts/search?q=proteolysis" title=" proteolysis"> proteolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=ripening%20process" title=" ripening process"> ripening process</a> </p> <a href="https://publications.waset.org/abstracts/9510/proteolysis-in-serbian-traditional-dry-fermented-sausage-petrovska-klobasa-as-influenced-by-different-ripening-processes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9510.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20M.%20Tomovi%C4%87">Vladimir M. Tomović</a>, <a href="https://publications.waset.org/abstracts/search?q=Branislav%20V.%20%C5%A0oji%C4%87"> Branislav V. Šojić</a>, <a href="https://publications.waset.org/abstracts/search?q=Predrag%20M.%20Ikoni%C4%87"> Predrag M. Ikonić</a>, <a href="https://publications.waset.org/abstracts/search?q=Ljiljana%20S.%20Petrovi%C4%87"> Ljiljana S. Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=Anamarija%20I.%20Mandi%C4%87"> Anamarija I. Mandić</a>, <a href="https://publications.waset.org/abstracts/search?q=Natalija%20R.%20D%C5%BEini%C4%87"> Natalija R. Džinić</a>, <a href="https://publications.waset.org/abstracts/search?q=Sne%C5%BEana%20B.%20%C5%A0kaljac"> Snežana B. Škaljac</a>, <a href="https://publications.waset.org/abstracts/search?q=Tatjana%20A.%20Tasi%C4%87"> Tatjana A. Tasić</a>, <a href="https://publications.waset.org/abstracts/search?q=Marija%20R.%20Jokanovi%C4%87"> Marija R. Jokanović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 µg/g, in MAP sausage 2.98 µg/g and in unpacked sausage 4.94 µg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation" title="lipid oxidation">lipid oxidation</a>, <a href="https://publications.waset.org/abstracts/search?q=MAP" title=" MAP"> MAP</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a>, <a href="https://publications.waset.org/abstracts/search?q=traditional%20sausage" title=" traditional sausage"> traditional sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum" title=" vacuum"> vacuum</a> </p> <a href="https://publications.waset.org/abstracts/9941/effect-of-packaging-methods-and-storage-time-on-oxidative-stability-of-traditional-fermented-sausage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9941.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">466</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">&copy; 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