Search results for: Predrag B. Petrović

Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović

Abstract:

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.

Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.

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Authors: Predrag B. Petrović

Abstract:

The paper deals with the estimation of amplitude and phase of an analogue multi-harmonic band-limited signal from irregularly spaced sampling values. To this end, assuming the signal fundamental frequency is known in advance (i.e., estimated at an independent stage), a complexity-reduced algorithm for signal reconstruction in time domain is proposed. The reduction in complexity is achieved owing to completely new analytical and summarized expressions that enable a quick estimation at a low numerical error. The proposed algorithm for the calculation of the unknown parameters requires O((2M+1)2) flops, while the straightforward solution of the obtained equations takes O((2M+1)3) flops (M is the number of the harmonic components). It is applied in signal reconstruction, spectral estimation, system identification, as well as in other important signal processing problems. The proposed method of processing can be used for precise RMS measurements (for power and energy) of a periodic signal based on the presented signal reconstruction. The paper investigates the errors related to the signal parameter estimation, and there is a computer simulation that demonstrates the accuracy of these algorithms.

Keywords: Band-limited signals, Fourier coefficient estimation, analytical solutions, signal reconstruction, time.

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Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

Abstract:

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

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Authors: Tatjana A. Tasić, Predrag M. Ikonić, Ljiljana S. Petrović, Marija R. Jokanović, Vladimir M. Tomović, Branislav V. Šojić, Snežana B. Škaljac

Abstract:

Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column.

Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.

Keywords: Vasoactive amines, traditional dry fermented sausage Petrovská klobása.

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Authors: Miljan B. Petrović, Dušan B. Petrović, Goran S. Nikolić

Abstract:

This paper describes a method for AWGN (Additive White Gaussian Noise) variance estimation in noisy stochastic signals, referred to as Multiplicative-Noising Variance Estimation (MNVE). The aim was to develop an estimation algorithm with minimal number of assumptions on the original signal structure. The provided MATLAB simulation and results analysis of the method applied on speech signals showed more accuracy than standardized AR (autoregressive) modeling noise estimation technique. In addition, great performance was observed on very low signal-to-noise ratios, which in general represents the worst case scenario for signal denoising methods. High execution time appears to be the only disadvantage of MNVE. After close examination of all the observed features of the proposed algorithm, it was concluded it is worth of exploring and that with some further adjustments and improvements can be enviably powerful.

Keywords: Noise, signal-to-noise ratio, stochastic signals, variance estimation.

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Authors: Vladimir Simovic, Matija Varga, Predrag Oreski

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XHTML and XBRL are the standard languages for creating a database for the purpose of displaying financial statements on web applications. Today, XBRL is one of the most popular languages for business reporting. A large number of countries in the world recognize the role of XBRL language for financial reporting and the benefits that the reporting format provides in the collection, analysis, preparation, publication and the exchange of data (information) which is the positive side of this language. Here we present all advantages and opportunities that a company may have by using the XBRL format for business reporting. Also, this paper presents XBRL and other languages that are used for creating the database, such XML, XHTML, etc. The role of the AJAX complex model and technology will be explained in detail, and during the exchange of financial data between the web client and web server. Here will be mentioned basic layers of the network for data exchange via the web.

Keywords: XHTML, XBRL, XML, JavaScript, AJAX technology, data exchange.

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Authors: P. M. Ikonić, T. A. Tasić, L. S. Petrović, S. B. Škaljac, M. R. Jokanović, V. M. Tomović, B. V. Šojić, N. R. Džinić, A. M. Torbica, B. B. Ikonić

Abstract:

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.

Keywords: Dry-fermented sausage, Petrovská klobása, proteolysis, ripening process.

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Authors: Jovana Petrović, Ivana Lončarević, Vesna Tumbas Šaponjac, Biljana Pajin, Danica Zarić

Abstract:

Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.

Keywords: Cherry pomace, polyphenols, microencapsulation, cookies, physical characteristics.

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Authors: A. Mandić, M. Sakač, A. Mišan, B. Šojić, L. Petrović, I. Lončarević, B. Pajin, I. Sedej

Abstract:

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applied to monitor the aldehydes present in processed foods such as bakery, meat and confectionary products.

Five selected aldehydes were determined in samples without any sample preparation, except grinding for bakery and meat products. SHS–GC analysis allows the separation of propanal, pentanal, hexanal, heptanal and octanal, within 15min. Aldehydes were quantified in fresh and stored samples, and the obtained range of aldehydes in crackers was 1.62±0.05 – 9.95±0.05mg/kg, in sausages 6.62±0.46 – 39.16±0.39mg/kg; and in cocoa spread cream 0.48±0.01 – 1.13±0.02mg/kg. Referring to the obtained results, the following can be concluded, proposed method is suitable for different types of samples, content of aldehydes varies depending on the type of a sample, and differs in fresh and stored samples of the same type.

Keywords: Lipid oxidation, aldehydes, crackers, sausage, cocoa cream spread.

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Authors: Marija R. Jokanović, Vladimir M. Tomović, Mihajlo T. Jović, Branislav V. Šojić, Snežana B. Škaljac, Tatjana A. Tasić, Predrag M. Ikonić

Abstract:

Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in standard sausage formulation. Regarding proximate composition sausage with heart addition was significantly (P<0.05) lower in moisture content (70.45%) than sausage with liver addition (71.35%), and significantly (P<0.05) the highest in total ash content (2.83%). Sausage with gizzard addition was significantly higher in protein content (9.77%) than sausage with liver addition (9.42%). Total fat content didn’t significantly (P>0.05) differ among all three sausages. The effect of offal addition was more notable in Warner-Bratzler shear test results than in texture profile analysis test. Firmness and work of shear were significantly different (P<0.05) among all three sausages. Sausage with liver addition was significantly (P<0.05) lower in hardness (1672 g) and chewiness (1020 g) and numerically the lowest in springiness (0.90) and adhesiveness (–70 g*s) comparing with other two sausages. Sausage with heart addition was significantly (P<0.05) higher in cohesiveness (0.74) comparing with other two sausages.

Keywords: Cooked sausage, mechanically deboned chicken meat, offal, proximate composition, texture

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