Analysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu

Fatma Yağmur Hazar Suncak; Tuğba Gider

doi:10.56430/japro.1509921

EN

Analysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu

Abstract

This research implicates the physical, chemical and microbiological analysis of pastırma samples taken from eight different companies at three separate times of the year marketed in Kastamonu. Microbiological properties, the amount of free fatty acids, salt and residual nitrite were analyzed on the samples; pH and moisture properties tests were carried out. It is stated that the number of Micrococcus/Staphylococcus and lactic acid bacteria formed the dominant flora and the number of lactic acid bacteria and Micrococcus/Staphylococcus were 6.07-7.93 and 6.52-7.22 log cfu/g respectively. The number of yeast-mold and total aerobic mesophilic bacteria were detected as 4.09-6.51 and 6.81-7.76 log cfu/g respectively. Although it has been observed that the number of Enterobacteriaceae, which is an important criterion for quality in pastırma, is below 102 cfu/g in general, some of the samples obtained from companies C, D, F, G, K showed values above <2 log cfu/g. In the samples, pH values were determined as 5.67-6.13 on average, moisture values were determined as 47.04-52.12% on average and salt was determined as 2.98 to 8.78% by mass. The average free fatty acid and residual nitrite values were found to be 0.031-0.118% and 0.159-10.241 ppm respectively.

Keywords

Kastamonu , Microbiology , Pastırma , Residual nitrite , Salt

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Details

Primary Language

English

Subjects

Meat Technology , Food Microbiology , Food Technology

Journal Section

Research Article

Authors

Fatma Yağmur Hazar Suncak ^*
0000-0002-1646-8973
Türkiye

Tuğba Gider
0000-0001-5776-2901
Türkiye

Publication Date

September 30, 2024

Submission Date

July 4, 2024

Acceptance Date

August 5, 2024

Published in Issue

Year 2024 Volume: 5 Number: 3

DOI

https://doi.org/10.56430/japro.1509921

IZ

https://izlik.org/JA33KR24HL

APA

Hazar Suncak, F. Y., & Gider, T. (2024). Analysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu. Journal of Agricultural Production, 5(3), 170-175. https://doi.org/10.56430/japro.1509921

Öz

Analysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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