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

Year 2022, Volume: 26 Issue: 4, 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)

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