- Mitev1*, A. Kuzelov1, E. Joshevska2
1Department of Food Technology, Faculty of Agriculture, University „Goce Delchev”, 2400 Shtip, Republic of Macedonia
2Department of Food Technology, Faculty of Biotechnical sciences, University “St. Kliment Ohridski”, Bitola, Republic of Macedonia
(Manuscript received 11 January 2018; accepted for publication 28 February 2018)
Abstract. The objective of this study was to investigate the influence of dried and minced goji berries over the oxidative changes (acid level, peroxide value), microbiological status and chemical properties on semi-durable sausage vacuumed and kept at a temperature of +4°С. Therefore, four types of sausages were made. The study was carried out on the 1st, 10th, 25th, 35th, and 50th day of the production of the sausage groups. The acid level of all examined groups of sausages is increasing, and the highest increase is registered in the control group of sausages (2.08). During the storage of the sausages, the peroxide value increased from the first to the fiftieth day. The presence of Listeria monocitogenes, Salmonella, Escherichia coli, Staphylococcus aureus was examined as well as the number of aerobic bacteria. In all examined groups, none of the abovementioned bacteria were identified. During the storage of sausages, the number of aerobic bacteria ranged from 2.08 to 2.93 log/CFU/g, which was much lower than the permissible limit (7.00 log/CFU/g) according to the national legislation. The fruit of goji berry doesn’t have a significant effect on the chemical composition of the studied sausage groups.