Possibility of extending shelf life of cevapcici

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