Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastirma processing

Kaban G.

MEAT SCIENCE, cilt.82, sa.1, ss.17-23, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 82 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.meatsci.2008.11.017
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.17-23
  • Anahtar Kelimeler: Pastirma, Dry-Cured meat product, Catalase positive cocci, NPN, TBARS, GC/MS, Volatile compounds, DRY-CURED HAM, COMMERCIAL STARTER CULTURES, FREE AMINO-ACIDS, MYOFIBRILLAR PROTEINS, FLAVOR, TISSUE
  • Atatürk Üniversitesi Adresli: Evet

Özet

Changes in the composition of volatile compounds and in microbiological and physicochemical parameters of pastirma (Turkish dry-cured meat product) were studied during traditional processing. The pH value increased during the last stages of processing. While a. values decreased throughout processing, TBARS and NPN levels increased regularly depending on the processing time. The microbiological analyses showed that Grain positive-catalase positive cocci were predominant microorganisms in pastirma. A total of forty eight volatile compounds were tentatively identified during pastirma processing, including esters, aliphatic hydrocarbons, sulphur-containing compounds. alcohols, aldehydes, ketones, aromatic hydrocarbons, terpenes and furans. Aldehydes reached their maximum level at the end of second drying. Among aldehydes, hexanal was the major component. In the final product, aromatic hydrocarbons had become the dominant chemical compounds. (c) 2008 Elsevier Ltd. All rights reserved.