Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The influence of tumbling and injection of curing solution instead of dry curing on some chemical, microbiological and sensory properties of pastirma was investigated. Effect of the curing techniques on the pH value, moisture and salt contents was significant. On the other hand, tumbling increased the moisture content of dry-cured pastirma and decreased the brine-injected pastirma significantly. Brine injection and tumbling caused significant increase in Staphylococcus aureus, halophilic and lactic acid bacteria. The drycured pastirma had higher colour and appearance score than the brine-injected pastirma. Insignificant increases in the colour and appearance score of tumbled brine-injected pastirma and flavour, texture and appearance score of tumbled dry-cured pastirma were seen.
Açıklama
Anahtar Kelimeler
curing technique, pastirma, quality, tumbling
Kaynak
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
43
Sayı
1
