Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat

Aksu M. İ., Kaya M., Ockerman H.

FOOD CHEMISTRY, cilt.93, sa.2, ss.237-242, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 93 Sayı: 2
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.foodchem.2004.09.018
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.237-242
  • Anahtar Kelimeler: pastirma, residual nitrite, modified atmosphere, storage, cured meat product, COMMERCIAL STARTER CULTURES, PROTEOLYSIS, MICROFLORA, LIPOLYSIS
  • Atatürk Üniversitesi Adresli: Evet

Özet

The amount of nitrite in sliced-pastirma made, from fresh or frozen (which was stored at -18 degrees C for 240 days and then thawed at 10 degrees C for 24 h) M. Longissimus dorsi muscle was determined. Sliced-pastirrria samples were stored in modified atmosphere packages (50% N-2 + 50% CO2) at 4 and 10 degrees C for 150 days, and the amount of residual nitrite was measured after 0, 30, 60, 90, and 150 days of storage. The residual nitrite of pastirma samples made with frozen/thawed meat was higher than that of the pastirma made from fresh meat at both 0 day and at the end of the storage (150 days). The storage temperature (p < 0.01), storage period (p < 0.01) and the storage period x the storage temperature interaction (p < 0.01) had significant effects on the amount of the residual nitrite. (c) 2004 Elsevier Ltd. All rights reserved.