Some Microbiological and Chemical Properties of Pastırma Produced Using Potassium Nitrate and Starter Culture


Abstract: In this study, pastırma samples were produced using potassium nitrate and commercial starter culture (Staphylococcus carnosus + Lactobacillus pentosus). The meat for pastırma was dry cured with NaCl, glucose and saccarose together with KNO_3. The use of starter culture in pastırma production had a significant effect on counts of total aerobic mesophilic bacteria, Micrococcus/Staphylococcus and lactic acid bacteria. The maximum counts of microorganisms were found in the 2^{nd} stage of the drying process. There was no significant difference between yeast mould counts in control and starter added samples. Nitrite and nitrate residues were lower in commercial starter added samples than in the control group. In addition, starter added samples contained more non-protein nitrogen.

Keywords: Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Nitrite, Nitrate, Non-protein Nitrogen

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