Possibility of extending shelf life of cevapcici
Journal
Meat technology
Date Issued
2025
Author(s)
Belichovska Daniela
Pejkovski Zlatko
Silovska Nikolova Aleksandra
Belichovska Katerina
Levkov Vesna
Uzhevska Sazdovska Dana
DOI
https://doi.org/10.18485/meattech.2025.66.1.3
Abstract
The shelf life of cevapcici in which chemical additives were substituted with biopreservatives
was examined. Bioprotective culture B-2 SafePro (Lactobacillus sakei) in freeze‑dried
form and the herb mixture, Oregano Plus, composed of oregano (Origanum vulgare L. ssp.
Viridis) and savory (Satureja montana L.), were used. Three types of cevapcici were produced:
with B-2 SafePro (control); with Oregano Plus, and; with both B-2 SafePro and
Oregano Plus. pH, grilling weight loss, chemical composition, sensory characteristics,
thibarbituric acid reductive substances (TBARS), and microbiological profile were investigated
in all cevapcici treatments. The pH decreased in all treatments after 7 days’ storage
at 0–4 ℃. Cevapcici with B-2 SafePro had a significantly (P<0.05) lower pH than the other
two treatments after cold storage. A statistically significant negative correlation between pH
and grilling weight loss of cevapcici was found (P<0.01). Consequently, the highest weight
loss during grilling was found in cevapcici that contained B-2 SafePro. Products that contained
both B-2 SafePro and Oregano Plus had the most acceptable sensory attributes three
days after production. However, in cevapcici with B-2 SafePro (compared with the other
two products), all sensory properties were significantly (P<0.05) better seven days after production.
After frozen storage, significantly (P<0.05) lower TBA‑numbers in the cevapcici
with Oregano Plus indicate that this herb mixture has evident antioxidative effects. Products
with B-2 SafePro had the highest total bacteria count, as a result of intensive growth and
development the L. sakei. After 7 days’ storage at 0–4 ℃, the most expressive effect against
Enterobacteriaceae was detected in cevapcici with Oregano Plus compared with the other
two producs. Generally, it can be concluded that the addition of the oregano and savory
mixture results in cevapcici that are microbiologically safe and have extended shelf life
was examined. Bioprotective culture B-2 SafePro (Lactobacillus sakei) in freeze‑dried
form and the herb mixture, Oregano Plus, composed of oregano (Origanum vulgare L. ssp.
Viridis) and savory (Satureja montana L.), were used. Three types of cevapcici were produced:
with B-2 SafePro (control); with Oregano Plus, and; with both B-2 SafePro and
Oregano Plus. pH, grilling weight loss, chemical composition, sensory characteristics,
thibarbituric acid reductive substances (TBARS), and microbiological profile were investigated
in all cevapcici treatments. The pH decreased in all treatments after 7 days’ storage
at 0–4 ℃. Cevapcici with B-2 SafePro had a significantly (P<0.05) lower pH than the other
two treatments after cold storage. A statistically significant negative correlation between pH
and grilling weight loss of cevapcici was found (P<0.01). Consequently, the highest weight
loss during grilling was found in cevapcici that contained B-2 SafePro. Products that contained
both B-2 SafePro and Oregano Plus had the most acceptable sensory attributes three
days after production. However, in cevapcici with B-2 SafePro (compared with the other
two products), all sensory properties were significantly (P<0.05) better seven days after production.
After frozen storage, significantly (P<0.05) lower TBA‑numbers in the cevapcici
with Oregano Plus indicate that this herb mixture has evident antioxidative effects. Products
with B-2 SafePro had the highest total bacteria count, as a result of intensive growth and
development the L. sakei. After 7 days’ storage at 0–4 ℃, the most expressive effect against
Enterobacteriaceae was detected in cevapcici with Oregano Plus compared with the other
two producs. Generally, it can be concluded that the addition of the oregano and savory
mixture results in cevapcici that are microbiologically safe and have extended shelf life
Subjects