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Turkish Journal of Veterinary & Animal Sciences

DOI

-

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

Keywords

Fish, pastırma, cumin paste

First Page

181

Last Page

188

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