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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Predrag IkonićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaCorrespondence[email protected]
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Marija JokanovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Ljiljana PetrovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Tatjana TasićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Snežana ŠkaljacFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Branislav ŠojićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Natalija DžinićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Vladimir TomovićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Jelena TomićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Bojana DanilovićFaculty of Technology, University of Niš, Leskovac, SerbiaView further author information
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Bojana IkonićFaculty of Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Pages 1924-1937 | Received 16 Jun 2015, Accepted 28 Aug 2015, Published online: 26 May 2016

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Snežana Škaljac, Ljiljana Petrović, Marija Jokanović, Tatjana Tasić, Maja Ivić, Vladimir Tomović, Predrag Ikonić, Branislav Šojić, Natalija Džinić & Biljana Škrbić. (2018) Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia. International Journal of Food Properties 21:1, pages 667-673.
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Articles from other publishers (12)

Chang-Hwan Jeong, Sol-Hee Lee & Hack-Youn Kim. (2023) Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. Food Science of Animal Resources 43:5, pages 877-888.
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Branislav Šojić, Predrag Ikonić, Sunčica Kocić-Tanackov, Tatjana Peulić, Nemanja Teslić, Miloš Županjac, Ivana Lončarević, Zoran Zeković, Milica Popović, Stefan Vidaković & Branimir Pavlić. (2023) Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages. Antibiotics 12:1, pages 182.
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Predrag Ikonić, Marija Jokanović, Nedim Ćućević, Tatjana Peulić, Ljubiša Šarić, Zorica Tomičić, Snežana Škaljac, Jovana Delić, Brankica Lakićević & Igor Tomašević. (2023) Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. Journal of Food Composition and Analysis 115, pages 105009.
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Adriana Păucean, Csaba Balázs Kádár, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Sonia-Ancuța Socaci, Simona Man, Maria Simona Chiș, Anamaria Pop, Anda E. Tanislav & Vlad Mureșan. (2022) Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production. Foods 11:22, pages 3716.
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Rui Liu, Chenyan Lu, Yongyong Wang, Yinhan Shen, Qingfeng Ge, Mangang Wu, Jun Xi, Hai Yu, Shenglong Wu, Wenbin Bao & Yanqin Shan. (2022) Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model. Meat Science 191, pages 108852.
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Zhi Qu, Chunqian Feng, Ruiling Li, Nan Liu & Shanqing Zheng. (2022) Characteristic and effect analysis of protein and peptide in Cantonese cured meat processing. Food Science and Human Wellness 11:5, pages 1392-1401.
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Dilyana Nikolaeva GRADINARSKA, Katya Ivanova VALKOVA-YORGOVA & Kamen Rumenov DANOV. (2022) Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety. Food Science and Technology 42.
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Predrag Ikonić, Tatjana Peulić, Marija Jokanović, Branislav Šojić, Snežana Škaljac, Sanja Popović, Ljubiša Šarić, Aleksandra Novaković, Vladimir Tomović & Dragan Vasilev. (2020) Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. Journal of Food Science and Technology 58:8, pages 3215-3222.
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Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D’Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-López & Antonello Paparella. (2020) Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods 9:9, pages 1286.
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Vladimir Tomović, Branislav Šojić, Jovo Savanović, Sunčica Kocić-Tanackov, Branimir Pavlić, Marija Jokanović, Vesna Đorđević, Nenad Parunović, Aleksandra Martinović & Dragan Vujadinović. (2020) New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages. Foods 9:8, pages 1066.
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Ümran Armutcu, Fatma Yağmur Hazar, Zeynep Feyza Yılmaz Oral, Güzin Kaban & Mükerrem Kaya. (2020) Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production. Journal of Food Processing and Preservation 44:6.
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M Jokanovic, N Hromis, V Tomovic, V Lazic, S Skaljac, B Sojic, P Ikonic, T Peulic & M Ivic. (2019) Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage. IOP Conference Series: Earth and Environmental Science 333:1, pages 012066.
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