Caba L. Siladji successfully defended his PhD dissertation at the Faculty of Agriculture, University of Belgrade entitled: „Influence of the addition of micro and macroalgae on the quality and functional-technological properties of semi-products and meat products“. The supervisor of the doctoral dissertation was Prof. Igor Tomašević, PhD, Full Professor at the Faculty of Agriculture, University of Belgrade. The members of the examination committee were: Prof. Slaviša Stajić, PhD, Full Professor, Faculty of Agriculture, University of Belgrade, Prof. Ilija Đekić, PhD, Full Professor, Faculty of Agriculture, University of Belgrade and Vesna Đorđević, PhD, Principal Research Fellow, Institute of Meat Hygiene and Technology.
Algae, rich in proteins, unsaturated fatty acids, dietary fiber, pigments, minerals, and antioxidants, are increasingly investigated as innovative ingredients in the formulation of novel foods, including meat products.
This doctoral dissertation aimed to examine the effects of algae addition on the quality and functionaltechnological properties of three meat products: frankfurters (cooked sausage), ćevapi (semi-finished meat product), and sremska sausage (fermented sausage).
The results of the dissertation indicate that algae can be successfully applied in the meat industry as functional ingredients with the potential to create products of improved nutritional and technological quality. The research demonstrated that the addition of micro- and macroalgae can enhance the quality and functional-technological properties of meat products without compromising sensory acceptability.
We congratulate Caba L. Siladji on the successful defense of his doctoral dissertation and wish him continued success in his scientific and professional career.
