Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)

Aksu M. İ., Kaya M.

JOURNAL OF FOOD SCIENCE, cilt.67, sa.6, ss.2342-2345, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 6
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1111/j.1365-2621.2002.tb09551.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2342-2345
  • Anahtar Kelimeler: pastirma, fatty acids, starter culture, TBA, SUBCUTANEOUS ADIPOSE-TISSUE, DIFFERENT INGREDIENT LEVELS, CURED HAM, FERMENTED SAUSAGES, STAPHYLOCOCCUS-XYLOSUS, VOLATILE COMPONENTS, DIFFERENT TEMPERATURES, PANCREATIC LIPASE, LIPOLYSIS, QUALITY
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of different commercial starter cultures on fatty acid composition of the pastirma (Turkish dry meat product) were investigated. It was observed that using commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus, Staphylococcus xylosus + Lactobacillus sakei) in the manufacturing of pastirma had significant effects on fatty acid composition (P < 0.01). However; effect of each starter culture on fatty acid composition was different. Most of the change in fatty acid composition occured during drying steps in pastirma manufacturing. TBA values of pastirma samples produced with starters were lower than those of the control group.