Authors: YUSUF DOĞRUER, AHMET GÜNER, ÜMİT GÜRBÜZ, GÜRKAN UÇAR
Abstract: Different ratios of sodium and potassium nitrate were added to salt (control, 1, 2 and 3%) during the salting process and its effect on the chemical and microbiological quality was investigated in different stages of Turkish pastrami (pastırma) production (before and after salting, and before and after cumin paste application). According to the chemical analysis results, the moisture and salt ratio, pH and a_w values were not significantly different between the groups (P > 0.05) but the nitrate and nitrite values were significantly different according to the nitrate ratio (P < 0.05). Before the salting of samples, Staphyococcus/Micrococcus numbers were significantly different between the groups (P < 0.05). In the other stages of production, no differences were found between the groups (P > 0.05). Except for the stages before salting, no coliform-group bacteria growth was seen. In conclusion, no significantly different effects on the quality of Turkish pastrami were found due to the addition of nitrate salts. However, the addition of nitrate salts at levels of more than 1% can put at risk public health.
Keywords: Pastrami, nitrate, quality
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