Živković Dušan

Examination of some functional properties of silver carp (Hypophthalmichthys molitrix Val.) and carp (Cyprinus carpio Lin.) meat

Faculty of Agriculture, Belgrade-Zemun (1,2,3)


Waterbinding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70, 75, 80, 85 and 90°C. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80oC, and the variant B at 75°C.

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Sensory properties of smoked pork loin as determined by applied additives

Faculty of Agriculture, Belgrade-Zemun (1,2)
Faculty of Technology, Novi Sad (3)
“Biomes”, Belgrade (4)
“Profimes“, Zaječar (5) 


Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system.

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Cholesterol content in meat of some Cyprinidae

Faculty of Agriculture, Belgade-Zemun (1,2,3,4)


The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L.), carp bream (Abramis brama L.), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L.) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight.

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