ANTIMICROBIOLOGICAL EFFECT OF EXTRACTS FROM SPICES DURING PRODUCTION OF SEMIDURABLE NATIONAL SAUSAGES

In this paper are given the test results of influence of various concentrations of extracts of spices on microbiological analysis for semidurable national sausage. Examined is the impact of extract of garlic and basil at concentrations of 0.1, 0.2 and 0.3 g of extract per kg mixture. For this purpose four samples are prepared: one is a control sample without adding an extract, and the others are by adding 0.1, 0.2 and 0.3 g extract of basil and extract of garlic per kg mixture. The presence of Proteus, Clostridia, E. coli, Salmonella, Listeria monocytogenes and total number of bacteria was examined. From the beginning to the end of the examination none of the mentioned bacteria were found. Total number of bacteria was established, which are mostly bacilli. In control samples compared with the other samples during storage of the sausages, total number of bacteria was greater. The smallest total number of bacteria from all tested samples was found in the sample with the addition of 0.3 g garlic extract per kg mixture compared with basil extract which indicates a strong antibacterial effect of garlic extract. Sensory characteristics, like taste and smell are better in the sample with the addition of 0.3 g extract of basil and extract of garlic per kg mixture compared with other tested samples. Although, the samples with the addition on basil extract had better results, concentrations on garlic extract which we used, have no negative effect on taste and smell.