The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product


Abstract: The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the end product of pastırma were investigated. In the production of pastırma samples, dry curing was performed using NaCl, KNO_3, 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 pastırma samples manufactured with Staphylococcus xylosus + Lactobacillus sakei had lower pH, residual nitrite and nitrite/nitrate than other pastırma samples. In addition, this culture preparation had positive effects on the +a* values of pastırma samples.

Keywords: Pastırma, Staphylococcus xylosus. Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate

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