Geleneksel Pastırma Üreti?mi?nde Hi?ndi? ve Tavuk Eti?ni?n Kullanılabi?lme I?mkanları
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Date
2001 Nisan
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Selçuk Üniversitesi
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Araştırmada geleneksel yöntemle üretilen hindi ve tavuk pastırmalarının kimyasal ve mikrobiyolojik kalitesini belirleyerek sığır etinden üretilen pastırmalarla karşılaştırılması amaçlanmıştır. Kimyasal analizler incelendiğinde bütün dönemlerde hindi, tavuk ve sığır etinden üretilen pastırmaların protein, yağ, kül ve tuz içerikleri bakımından, çemenleme sonrası dışında kalan dönemlerde de rutubet miktarları ve pH değerlerinde gruplar arasında önemli farklılıklar meydana gelmiştir (P<0.01). Mikrobiyolojik muayene bulgularına göre numunelerin toplam mezofil aerob, ve Staphylococcus-Micrococcus bakteri sayılarında bütün dönemlerde, maya-küf sayılarında tuzlama dışındaki dönemlerde, Lactobacillus bakteri sayısında çemenleme öncesi haricinde kalan diğer dönemlerde ve tuzlama öncesinde de Enterobactericeae bakteri sayısı bakımından gruplar arasında önemli fark meydana gelmiştir(P<0.01). Pastırma numunelerinde koliform grubu ve Salmonella cinsine bakteri üremesi olmamıştır. Sonuçta hindi ve tavuk etlerinden de sığır etinden üretilen özelliklerde pastırma üretiminin mümkün olabileceği kanaatine varılmıştır. Ancak, mikrobiyal açıdan arzu edilen kalitede olan hindi ve tavuk pastırmalarının kimyasal özellikleri dikkate alındığında rutubet ve tuz miktarlarında problemler ortaya çıkmıştır. Bu durumun giderilmesinde tuzlama ve kurutma işlemleri sırasında yeni teknolojik uygulamaların denenmesi yerinde olacaktır.
In this resarch it was aimed to determine the chemical and microbiological qualities of pastrami produced fom turkey and chicken meat by traditional methods and to compare these properties with cattle meat pastrami. According to the chemical analysis results significant differences were found in protein, fat, ash and salt contets during all of the period in the pastramies produced from turkey, chicken and cattle meat and also there were significant differences in pH values and moisture content in all periods except after coating with çemen. The result of microbiological examinations showed that there were significantly differences on total mesophil aerob and Staphylococcus-Micrococcus number in all periods, a significantly difference was determined in the mold and yeast number in all periods except after salting and all the periods after coating with çemen a significant difference on Lactobacillus number was seen and also a difference was seen on Enterobactericeae number before salting. No growth was seen on coliform group and Salmonella species in pastrami samples. As a result, it was concluded pastrami should be produced from turkey and chicken meat having similar properties with cattle meat pastrami. While the pastrami produced from turkey and chicken meat was acceptable microbiologically, problems were determined on moisture and salt contetnt according to chemical analysis findings. New technological methods should be used to avoid the problems occured at salting and drying process.
In this resarch it was aimed to determine the chemical and microbiological qualities of pastrami produced fom turkey and chicken meat by traditional methods and to compare these properties with cattle meat pastrami. According to the chemical analysis results significant differences were found in protein, fat, ash and salt contets during all of the period in the pastramies produced from turkey, chicken and cattle meat and also there were significant differences in pH values and moisture content in all periods except after coating with çemen. The result of microbiological examinations showed that there were significantly differences on total mesophil aerob and Staphylococcus-Micrococcus number in all periods, a significantly difference was determined in the mold and yeast number in all periods except after salting and all the periods after coating with çemen a significant difference on Lactobacillus number was seen and also a difference was seen on Enterobactericeae number before salting. No growth was seen on coliform group and Salmonella species in pastrami samples. As a result, it was concluded pastrami should be produced from turkey and chicken meat having similar properties with cattle meat pastrami. While the pastrami produced from turkey and chicken meat was acceptable microbiologically, problems were determined on moisture and salt contetnt according to chemical analysis findings. New technological methods should be used to avoid the problems occured at salting and drying process.
Description
Keywords
Pastırma, tavuk, hindi, üretim, kalite, Pastrami, chicken, turkey, produced, quality
Journal or Series
Eurasian Journal of Veterinary Sciences
WoS Q Value
Scopus Q Value
Volume
17
Issue
3
Citation
Doğruer, Y., (2001). Geleneksel Pastırma Üreti̇mi̇nde Hi̇ndi̇ ve Tavuk Eti̇ni̇n Kullanılabi̇lme İmkanları. Eurasian Journal of Veterinary Sciences, 17(3), 37-42.
