The Effect of Sodium and Potassium Nitrate on the Quality of Turkish Pastrami (Pastirma) During Production

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dc.contributor.authorDoğruer, Yusuf
dc.contributor.authorGüner, Ahmet
dc.contributor.authorGürbüz, Ümit
dc.contributor.authorUçar, Gürkan
dc.date.accessioned2020-03-26T16:46:11Z
dc.date.available2020-03-26T16:46:11Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDifferent 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.en_US
dc.identifier.citationDoğruer, 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.
dc.identifier.endpage811en_US
dc.identifier.issn1300-0128en_US
dc.identifier.issue4en_US
dc.identifier.startpage805en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18589
dc.identifier.volume27en_US
dc.identifier.wosWOS:000186594500004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorDoğruer, Yusuf
dc.institutionauthorGüner, Ahmet
dc.institutionauthorGürbüz, Ümit
dc.institutionauthorUçar, Gürkan
dc.language.isotren_US
dc.publisherScientific Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Veterinary & Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPastramien_US
dc.subjectNitrateen_US
dc.subjectQualityen_US
dc.titleThe Effect of Sodium and Potassium Nitrate on the Quality of Turkish Pastrami (Pastirma) During Productionen_US
dc.typeArticleen_US

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