Effects of curing techniques and compositions on chemical, microbiological and sensory qualities of turkey pastirma

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dc.contributor.authorDogruer, Yusuf
dc.contributor.authorGuner, Ahmet
dc.contributor.authorGurbuz, Umit
dc.date.accessioned2020-03-26T17:17:21Z
dc.date.available2020-03-26T17:17:21Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe objective of this study was to determine some quality characteristics of turkey meat pastirma and to investigate the effects of curing ingredients and different curing techniques on the quality characteristics. Two different curing techniques (dry and brine solution) and three different curing compositions were used in the production of pastirma from turkey meat. Curing ingredients had no significant effects on moisture and salt contents and pH values. Significantly higher total aerobic mesophilic, Micrococcus-Staphylococcus and anaerobic bacteria numbers were found in dry cured samples than in samples cured in brine solution. It was determined that using sugar as a curing ingredient caused a decrease in the anaerobic bacteria and Enterobacteriaceae counts at all stages of production. Pastirma made by dry curing received lower hedonic ratings in all sensory properties. Sugar played an important role for the sensory properties of the samples cured in brine solution. While sugar had a positive effect on flavour, appearance and colour of the dry cured samples in the beginning of storage, it had a negative effect on these properties in the later stages of storage.en_US
dc.identifier.doi10.2377/0003-925x-58-64en_US
dc.identifier.endpage69en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage64en_US
dc.identifier.urihttps://dx.doi.org/10.2377/0003-925x-58-64
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21364
dc.identifier.volume58en_US
dc.identifier.wosWOS:000245372800007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcuringen_US
dc.subjectpastirmaen_US
dc.subjectturkey meaten_US
dc.titleEffects of curing techniques and compositions on chemical, microbiological and sensory qualities of turkey pastirmaen_US
dc.typeArticleen_US

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