Production of Pastırma with Different Curing Methods and Using Starter Culture


Abstract: The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P<0.01, and on moisture and pH at the level of P<0.05. The starter culture significantly affected (P<0.01) on nitrite, nitrite/nitrate rate. During production stages, significant changes (P<0.01) in the contents of moisture, nitrite, nitrate, and non-protein nitrogen. +a* values of samples with starter culture were higher than the control group (P<0.01), while no difference was found in L* values between the control group and both samples with starter and non-starter samples (p>0.05). Starter culture and production stages significantly affected (P<0.01) the total aerobic mesophilic bacteria, lactic acid bacteria, and Micrococcus / Staphylococcus counts, while curing methods had no effect upon them. The Enterobacteriaceae count was below detectable levels (<100 cfu/g) in all the samples.

Keywords: Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Residual Nitrite, Residual Nitrite/Nitrate, Non-protein nitrogen, Brine and Dry Curing.

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