Akademik Veri Yönetim Sistemi
Journal of Food Processing and Preservation, cilt.41, sa.3, 2017 (SCI-Expanded)
The aim of this study was to determine the effects of some juices and additives on some characteristic properties of cemen paste, which is a coating material in pastirma processing. For this purpose, they were incorporated into cemen paste formulation and the cemen paste was coated on wood blocks mimicking the pastirma and then stored at two different temperatures (4 and 20C) for 30 days. pH and brightness values of the samples decreased during the storage while color values were significantly different from each other. Pickle juice and carmine added samples exhibited similar effects on sensory scores and gave the highest overall acceptability level while the citric acid added sample generally had high scores in all storage periods. It was concluded that acidic foods and their juices could successfully be used in the cemen paste as an alternative to undesirable food ingredients. Practical Applications: Cemen paste that is used as a coating material for pastirma (a dried-cured meat product commonly consumed in Turkey) plays a very important role on many quality characteristics such as microbiological, textural and sensory properties of the product. Appearance of cemen is also critical for consumer preference since it is the first visual sensorial parameter when testing the product quality. Carmine is a coloring agent that is used in cemen paste to impact its desirable color. However, consumers tend to avoid see animal based food additives such as carmine in the food formulations. In this study, the use of readily available materials such as lemon juice, pickle juice and gilaburu juice in cemen instead of carmine was investigated and promising results were obtained.