Authors: FİLİZ KÖK, ALİ ARSLAN
Abstract: The aim of this study was to investigate the effect of storage time in cumin paste on the microbiological, chemical and sensorial quality of pastırma, a pastrami-like meat product produced from, the Barbel fish, Barbus esocinus. Three groups of pastırma were produced. The groups were kept in cumin paste for 12, 24 and 48 h, respectively. After production, the pastırma was vacuum packed and stored for 90 d at 20 ^oC. Pastırma samples were analyzed for microbiological counts, moisture rate, pH value and sensory characteristics on days 1, 7, 14, 30, 45, 60 and 90 of storage. In the microbiological analysis of pastırma samples, 4.2 x 10^4-2.3 x 10^6 cfu/g viable aerobes, 1.8 x 10^3-7.6 x 10^5 cfu/g Staphylococcus-Micrococcus, 1.0 x 10^3-3.7 x 10^3 cfu/g Lactobacillus in the first group; 4.3 x 10^4-1.3 x 10^6 cfu/g viable aerobes, 4.5 x 10^3-5.7 x10^5 cfu/g Staphylococcus-Micrococcus and 8.2 x 10^2-6.2 x 10^3 cfu/g Lactobacillus in the second group; and 1.4 x 10^4-9.8 x 10^4 cfu/g viable aerobes, 2.1 x 10^2-2.2 x 10^5 cfu/g Staphylococcus-Micrococcus and 1.2 x 10^3-9.5 x 10^3 cfu/g Lactobacillus in the third group were detected. Coliform and yeast-mould counts were <10 cfu/g in all the samples. The moisture of pastırma samples was 27.40-32.10% in the first group, 27.41-33.95% in the second group and 27.27-34.70% in the third group. The pH values of the samples were 5.70-5.90 in the first group, 5.75-5.92 in the second group, and 5.72-5.96 in the third group. In the sensorial analysis of pastırma each group was evaluated raw and fried. It was determined that the quality of all raw and fried pastırma samples was good. In conclusion, it was observed that storage time in cumin paste has a positive effect on the microbiological quality of fish pastırma. In addition, it was determined that pastırma produced by this method and vacuum packed maintains its quality for at least 90 d at 20 ^oC.
Keywords: Fish, pastırma, cumin paste
Full Text: PDF