Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma

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dc.contributor.authorGuner, Ahmet
dc.contributor.authorGonulalan, Zafer
dc.contributor.authorDogruer, Yusuf
dc.date.accessioned2020-03-26T17:26:44Z
dc.date.available2020-03-26T17:26:44Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01401.xen_US
dc.identifier.endpage129en_US
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage123en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1365-2621.2006.01401.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22349
dc.identifier.volume43en_US
dc.identifier.wosWOS:000252520500016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcuring techniqueen_US
dc.subjectpastirmaen_US
dc.subjectqualityen_US
dc.subjecttumblingen_US
dc.titleEffect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirmaen_US
dc.typeArticleen_US

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