Possibility of extending shelf life of cevapcici

Daniela Belichovska; Zlatko Pejkovski; Aleksandra Silovska Nikolova; Katerina Belichovska; Vesna Levkov; Dana Uzhevska Sazdovska

doi:10.18485/meattech.2025.66.1.3

Daniela Belichovska Institute of Animal and Fishery Sciences, Ss. Cyril and Methodius University in Skopje https://orcid.org/0000-0002-8649-873X
Zlatko Pejkovski Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje https://orcid.org/0000-0002-0224-2842
Aleksandra Silovska Nikolova Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje https://orcid.org/0000-0002-0937-520X
Katerina Belichovska Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje https://orcid.org/0000-0002-1280-8862
Vesna Levkov Institute of Animal and Fishery Sciences, Ss. Cyril and Methodius University in Skopje https://orcid.org/0000-0003-1324-6088
Dana Uzhevska Sazdovska General Goods International

DOI: https://doi.org/10.18485/meattech.2025.66.1.3

Keywords: Cevapcici, oregano, savory, meat products, shelf life

Abstract

The 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.