Uticaj pakovanja u modifikovanoj atmosferi na održivost ćevapćića.

The influence of modified atmosphere packaging on shelf life of „ćevapćići“.

Modified atmosphere packaging (MAP) could extend the shelf life of the meat products "ćevapćići". Gas mixtures with higher level of oxygen (O2) have favourable impact on maintenance of bright red color as most important sensory characteristic of fresh meat in the retail. Modified atmosphere packaging of "ćevapćići" is rarely present on Serbian market. The aim of this study was to determine the microbiological, sensory and chemical changes of MAP packaged "ćevapćići" in gas mixture consisting of 70% O2 and 30% CO2. Such packaged samples were stored for 10 days at +3"C. Microbiological examination comprised determination of pathogenic microorganisms (Salmonella spp, coagulase positive staphylococci, E. Coli and Listeria monocytogenes) as well as indicators of hygiene and spoilage (Total Viable Count, Psychrotrophic Bacteria, Enterobacteriaceae, Lactic Acid Bacteria and Bronchothrix thermosphacta). The samples were examined every day. Using quantitative-descriptive test with grading scale from one to five sensory properties of "ćevapćići" were asessed (color and odour in raw condition and odour, consistency and taste after roasting) on 1st, 4th, 6th, 8th and 10th day. Regarding the chemical parameters, every day during the experiment pH value was examined and on 4th and 8th day examination included acid value and peroxid number. On the basis of the optained results, as well as based on the recomanded Total Viable Count, which should not be higher than 7 log cfu/g, and taking into consideration sensory properties, we can conclude that "ćevapćići" packed in the modified atmosphere containing 70 % O2 and 30% CO2had shelf life of 7 days. [ABSTRACT FROM AUTHOR]

Održivost ćevapčića može da bude produžena pakovanjem u modifikovanoj atmosferi (MAP). Mešavina gasova sa većim sadržajem kiseonika (O2) povoljno utiče na očuvanje svetlocrvene boje kao najvažnije seniorske karakteristike svežeg mesa u maloprodaji. Ćevapčići upakovani u modifikovanoj atmosferi retko su zastupljeni na tržištu Srbije. Cilj rada bio je da se prati tok mikrobioloških, senzorskih i hemijskih promena u ćevapčićima upakovanim u modifikovanoj atmosferi koja se sastojala od 70% 0:, i 30% CO2 Ispitivani uzorci su skladištem 10 dana u strogo kontrolisanim uslovima pri temperaturi od +3°C. Mikrobiološka ispitivanja obuhvatala su određivanje prisustva patogenih mikroorganizama (Salmonella vrste, ko-agulaza pozitivne stafilokoke, E. coli i Listeria monocytogenes), kao i mikroorganizama indikatora higijene i mikroorganizama kvara (ukupan broj aerobnih mezofilnih i psihrofilnih bakterija, ukupan broj bakterija iz familije Enterobacteriaceae, ukupan broj bakterija mlečne kiseline i Bronchothrix thermosphacta). Uzorci su mikrobiološki ispitivani svakog dana. Pomoću kvantitativno-deskriptivnog testa na skali intenziteta od 1 do 5 anaIizirana su senzorska svojstva ćevapčića (boja i miris u sirovom stanju i miris, konzistencija i ukus posle probe pečenja) 1, 4, 6, 8. i 10. dana. Svakodnevno je ispitivana pH vrednost, a 4. i 8. dana eksperimenta ispitivani su kise-linski iperoksidni broj. Na osnovu dobijenih rezultata, naročito na osnovu preporučenog ukupnog broja aerobnih mezofilnih bakterija, koji ne bi trebalo da bude veći od 7 log cfu/g i na osnovu senzorskih karakteristika, ćevapčići upakovani u modifikovanu atmosferu sa 70% kiseonika i 30% ugljen-dioksida su bili održivi sedam dana. [ABSTRACT FROM AUTHOR]