The Effect of Sodium and Potassium Nitrate on the Quality of Turkish Pastrami (Pastirma) During Production
Yükleniyor...
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Scientific Technical Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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 (pastirma) 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.
Açıklama
Anahtar Kelimeler
Pastrami, Nitrate, Quality
Kaynak
Turkish Journal of Veterinary & Animal Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
27
Sayı
4
Künye
Doğruer, Y., Güner, A., Gürbüz, Ü., Uçar, G., (2003). The Effect of Sodium and Potassium Nitrate on the Quality of Turkish Pastrami (Pastirma) During Production. Turkish Journal of Veterinary & Animal Sciences, 27(4), 805-811.
