The effect of starter culture use in pastirma production on the properties of end product

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.25, sa.6, ss.847-854, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 6
  • Basım Tarihi: 2001
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.847-854
  • Anahtar Kelimeler: pastirma, Staphylococcus xylosus, Lactobacillus sakei, Lactobocillus pentosus, nitrite, nitrate, MEAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sake) on the end product of pastirma were investigated. In the production of pastirma samples, dry curing was performed using NaCl, KNO3, glucose and saccarose, and starter culture was added together with curing compounds to the meat. The starter culture used affected the counts of total aeophilic mesophilic Micrococcus/Staphylococcus and lactic acid bacteria. The Enterobacteriaceae counts were generally found to be below the detectable level (<100 CFU/g). The pastirma samples manufactured with Staphylococcus xylosus + Lactobacillus sakei had lower pH, residual nitrite and nitrite/nitrate than other pastirma samples. In addition, this culture preparation had positive effects on the +a* values of pastirma samples.