Determination of quality properties of Kastamonu pastırma: A dry-cured meat product

Year 2022, , 491 - 500, 26.12.2022

Hüseyin Gençcelep , Barış İhtiyar , Mustafa Onur Yüzer

https://doi.org/10.29050/harranziraat.1082192

Cited By: 2

Abstract

Pastırma is a Turkish dried meat product that has been produced for centuries with its unique production technology. It is produced from whole muscle and/or muscles obtained from certain parts of beef and buffalo carcasses. This is the first study dealing with some physicochemical properties of Kastamonu pastırma produced mostly sırt and kuşgömü. Significant differences were determined among the pastırma types in all analyses (P<0.05). Pastırma type significantly affected moisture amount (P<0.05). The average moisture content in the kuşgömü pastırma was determined higher than the sırt pastırma. The total protein amount of all samples was determined over 30%, and it is more valuable in terms of nutrition. However, the salt amount (10% / dry matter) and pH (max. 6.0) in 50% of samples were above the maximum acceptable limit. Also, the water activity values of all samples were above 0.90. TBARS and FFA values of some samples were higher than the values previously determined.

Keywords

Pastırma, Dry-cured meat, Composition, NPN (non protein nitrogen)

Kastamonu pastırmasının kalite özelliklerinin belirlenmesi: Kuru küredilmiş bir et ürünü

Abstract

Pastırma, kendine has üretim teknolojisi ile yüzyıllardır üretilen bir Türk kuru et ürünüdür. Sığır ve manda karkaslarının belirli kısımlarından elde edilen tüm kas ve/veya kaslardan üretilir. Bu çalışma, Kastamonu pastırma türlerinden en çok üretimi yapılan sırt ve kuşgömü türlerinin bazı fizikokimyasal özelliklerini inceleyen ilk çalışmadır. Tüm analizlerde pastırma türleri arasında önemli farklılıklar tespit edilmiştir (P<0.05). Pastırma tipi nem miktarını önemli derecede etkilemiştir (P<0.05). Kuşgömü pastırmada ortalama nem içeriği sırt pastırmadan daha yüksek olarak belirlenmiştir. Tüm örneklerin toplam protein miktarı %30'un üzerinde belirlenmiş olup, beslenme açısından oldukça değerlidir. Ancak, numunelerin %50'sindeki tuz miktarı (%10 / kuru madde) ve pH (maks. 6.0) kabul edilebilir maksimum sınırın üzerindedir. Ayrıca tüm örneklerin su aktivite değerleri 0.90'ın üzerindedir. Bazı örneklerin TBARS ve FFA değerleri daha önce belirlenen değerlerden yüksek çıkmıştır.

Keywords

Pastırma, Kuru et, Bileşim, NPN (proteinsiz nitrojen)

References

• Akköse, A., Kaban, G., Karaoğlu, M. M., & Kaya, M. (2018). Characteristics of pastırma types produced from water buffalo meat. Kafkas Univ Vet Fak Derg, 24(2), 179-185. doi:10.9775/kvfd.2017.18551
• Aksu, M. I., Dogan, M., & Sirkecioglu, A. N. (2017). Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product. Korean Journal for Food Science of Animal Resources, 37(1), 18-28. doi:10.5851/kosfa.2017.37.1.18
• Aksu, M. İ., Erdemir, E., Turan, E., & Öz, F. (2022). Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Science, 186, 108737. doi:https://doi.org/10.1016/j.meatsci.2022.108737
• Aksu, M. I., & Kaya, M. (2001). Some Microbiological, Chemical and Physical Characteristics of Pastırma Marketed in Erzurum. Turk J Vet Anim Sci, 25(3), 319-326.
• Anonymous. (2019). Turkish food codex, meat and meat products communication. Ankara
• AOAC. (2000). Official methods of analysis. Arlington, VA: Association of Official Analytical Chemists.
• Ceylan, S., & Aksu, M. İ. (2011). Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products. Journal of the Science of Food and Agriculture, 91(5), 956-962. doi:https://doi.org/10.1002/jsfa.4273
• Çakıcı, N. (2012). The Quality Properties of Sırt, Şekerpare, Bohça and Kuşgömü Pastırma Types. (MS Thesis MS Thesis). Atatürk University, Department of Food Enginering.
• Çakıcı, N., Aksu, M. İ., & Erdemir, E. (2015). A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product. CyTA - Journal of Food, 13(2), 196-203. doi:10.1080/19476337.2014.938123
• Erdemir, E. (2021). Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. Journal of Food Processing and Preservation, e16263. doi:https://doi.org/10.1111/jfpp.16263
• Gök, V., Obuz, E., & Akkaya, L. (2008). Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product. Meat Science, 80(2), 335-344. doi:https://doi.org/10.1016/j.meatsci.2007.12.017
• Gökalp, H. Y., Kaya, M., & Zorba, Ö. (2012). Et Ürünleri İşleme Mühendisliği. Erzurum: Atatürk Üniversitesi Ziraat Fakültesi.
• Jin, G., Zhang, J., Yu, X., Zhang, Y., Lei, Y., & Wang, J. (2010). Lipolysis and lipid oxidation in bacon during curing and drying–ripening. Food Chemistry, 123(2), 465-471. doi:https://doi.org/10.1016/j.foodchem.2010.05.031
• Kaban, G. (2009). Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Science, 82(1), 17-23. doi:https://doi.org/10.1016/j.meatsci.2008.11.017
• Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science, 95(4), 912-918. doi:https://doi.org/10.1016/j.meatsci.2013.03.021
• Kaya, M., & Kaban, G. (2010). Et ve et ürünleri kalite kontrolu. In Et Ürünleri Teknolojisi. Eskişehir: Anadolu Üniversitesi.
• Kirk, R. S., & Sawyer, Y. (1991). Salt. In Pearson’s composition and analysis of foods (pp. 14–15). England: Longman Scientific and Technical.
• Lemon, D. W. (1975). An improved TBA test for rancidity. In New Series Circular. Halifax: Halifax Laboratory.
• Lorenzo, J. M., & Carballo, J. (2015). Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. Meat Science, 99, 44-51. doi:https://doi.org/10.1016/j.meatsci.2014.08.013
• Michel, G., Mohamed, M. A., & Mohamed, M. H. H. (2020). Production and Quality Assessment of a New Dry Cured Turkey Product (Turkey Pastirma) Processed by Two Different Types of Packaging Techniques (Modified Traditional Coating and Vacuum Packaging). International Journal of Veterinary Science.
• Öz, E., Kaban, G., Barış, Ö., & Kaya, M. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77, 158-162. doi:https://doi.org/10.1016/j.foodcont.2017.02.017
• Öztan, A., Vural, H., & Helvacı, R. (1991). Effects on Nitrosomyoglobine and Residual Nitrite Contents of the Frankfurter Production. Gıda, 16(2), 117-121.
• Soyer, A., Uğuz, Ş., & Dalmiş, Ü. (2011). Proteolytic changes during processing in turkish dry‐cured meat product (pastirma) with different salt levels. Journal of Food Quality, 34(3), 212-219.
• Toldra´, F. (1998). Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science, 49, S101-S110. doi:https://doi.org/10.1016/S0309-1740(98)90041-9
• Wang, F.-S. (2001). Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. Meat Science, 59(1), 15-22. doi:https://doi.org/10.1016/S0309-1740(01)00047-X
• Xu, W., Xu, X., Zhou, G., Wang, D., & Li, C. (2008). Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck. Food Chemistry, 110(2), 279-284. doi:https://doi.org/10.1016/j.foodchem.2007.11.044