New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques

HASTAOĞLU E., VURAL H.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, cilt.38, sa.2, ss.224-239, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 2
  • Basım Tarihi: 2018
  • Doi Numarası: 10.5851/kosfa.2018.38.2.224
  • Dergi Adı: KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.224-239
  • Anahtar Kelimeler: pastirma, sodium chloride, salt replacer, meat drying, dry-cured, SENSORY PROPERTIES, PARTIAL REPLACEMENT, FERMENTED SAUSAGES, DISODIUM GUANYLATE, FLAVOR ENHANCERS, LIPID OXIDATION, SODIUM, NACL, QUALITY, CHLORIDE
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.