EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY-CURED TURKISH PASTIRMA

Uguz S., SOYER A., Dalmis U.

JOURNAL OF FOOD QUALITY, cilt.34, sa.3, ss.204-211, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1745-4557.2011.00382.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.204-211
  • Ankara Üniversitesi Adresli: Evet

Özet

This study examined the effects of different salt contents (3, 6 and 9%) during process stages on physicochemical, lipid oxidation and microbial quality of a dry-cured meat product, pastirma, throughout 21 days of processing. Significant changes in moisture content, NaCl content, pH and water activity (a(w)) were observed in pastirma after the third drying and pasting stages. There were significant decreases (P < 0.05) in objective color characteristics (L*, a* and b*) between raw material and final product for all pastirma samples. However, no significant effect of salt level (P > 0.05) was detected on L* and a*. Salt level significantly (P < 0.05) affected thiobarbituric acid-reactive substances (TBARS) formation, which was lower in low-salt pastirma samples, while the combination of salting, drying and pressing stages increased TBARS values in high-salt pastirma samples. Higher salt content (6% and 9%) and last drying resulted in reduction of microbial count.