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

Year 2024, , 170 - 175, 30.09.2024

Fatma Yağmur Hazar Suncak , Tuğba Gider

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

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

Supporting Institution

Kastamonu University Scientific Research Projects Coordination Office

Project Number

KÜ-BAP01/2020-27

Thanks

This study was supported by Kastamonu University Scientific Research Projects Coordination Office (KÜ-BAP01/2020-27).

References

  • Akköse, A., Ünal, N., Yankılıç, B., Kaban, G., & Kaya, M. (2017). Volatile compounds and some phyosico-chemical properties of pastırma produced with different nitrate levels. Asian-Australasian Journal of Sciences, 30(8), 1168-1174. https://doi.org/10.5713/ajas.16.0512
  • Aksu, M. İ., & Kaya, M. (2001). Erzurum piyasasında tüketime sunulan pastırmaların bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri. Turkish Journal of Veterinary & Animal Sciences, 25(3), 319-326. (In Turkish)
  • Aksu, M. İ., Kaya, M., & Ockerman, H. W. (2005). Effect of modified atmosphere packaking, storage period and storage temperature on the residual nitrate of cliced pastırma,dry meat product, produced from fresh meat and frozen/thawed . Food Chemistry, 93(2), 237-242. https://doi.org/10.1016/j.foodchem.2004.09.018
  • Aksu, M. İ., Erdemir, E., & Çakıcı, N. (2016). Changes in the physico-chemical and microbial quality during the production of pastırma cured with different levels of sodium nitrite. Korean Journal for Food Science of Animal Resources, 36(5), 617-625. https://doi.org/10.5851/kosfa.2016.36.5.617
  • Benetini, R., Parolari, G., Toscani, T., & Virgili, R. (2012). Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Science, 90(2), 431-437. https://doi.org/10.1016/j.meatsci.2011.09.001
  • Doğantürk, M. (2016). Taşköprü sarımsağındaki allisinin degradasyon kinetiği üzerine farklı kurutma sıcaklıklarının etkisi (Master’s thesis, Mehmet Akif Ersoy University). (In Turkish)
  • Doğruer, Y., Gürbüz, Ü., & Nizamlıoğlu, M. (1995). Konya'da tüketime sunulan pastırmaların kalitesi. Veteriner Bilimleri Dergisi, 11(2), 77-81. (In Turkish)
  • Fettahoğlu, K., Çınar, K., Kaya, M., & Kaban, G. (2019). Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes. Turkish Journal of Veterinary and Animal Sciences, 43(1), 68-75. https://doi.org/10.3906/vet-1805-66
  • Gökalp, H. Y., Kaya, M., & Zorba, Ö. (2012). Et ürünleri işleme mühendisliği. Atatürk University Faculty of Agricultural Printing House. (In Turkish)
  • Hastaoğlu, E., & Vural, H. (2018). New approaches to production of turkish-type dry-cured meat product “pastirma”: Salt reduction and different drying techniques. Korean Journal for Food Science of Animal Resources, 38(2), 224-239. https://doi.org/10.5851/kosfa.2018.38.2.224
  • Hazar, F. Y., Kaban, G., & Kaya, M. (2017). The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma. Journal of Food Science and Technology, 54(12), 3892-3898. https://doi.org/10.1007/s13197-017-2845-8
  • Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78(1-2), 68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
  • Hui, Y. H. (2012). Handbook of meat and meat processing. CRC Press.
  • Işıksal, S., Soyer, A., & Ercan, R. (2009). Sucuk ve pastırmanın desorpsiyon izotermlerine sıcaklığın etkisi. Gıda, 34(1), 11-20. (In Turkish)
  • İhtiyar, B. (2019). Kastamonu pastırmasının kalite özelliklerinin belirlenmesi (Master’s thesis, Ondokuz Mayıs University). (In Turkish)
  • 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. 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. https://doi.org/10.1016/j.meatsci.2013.03.021
  • Kaya, M., & Kaban, G. (2010). Fermente et ürünleri. In N. Aran (Ed.), Gıda biyoteknolojisi (pp. 157-190). Nobel Yayınevi. (In Turkish)
  • Liu, S., Liu, S., Xiao, Z., Pu, Y., Ge, C., & Liao, G. (2019). 1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams. LWT, 108, 174-178. https://doi.org/10.1016/j.lwt.2019.03.043
  • Nizamlıoğlu, M., Doğruer, Y., Gürbüz, Ü., & Kayaardı, S. (1998). Çeşitli çemen karışımlarının pastırma kalitesine etkisi I: Kimyasal ve duyusal nitelikler. Turkish Journal of Veterinary & Animal Sciences, 22(4), 299-308. (In Turkish)
  • Öz, E., Kaban, G., Barış, Ö., & Kaya, M. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77, 158-162. https://doi.org/10.1016/j.foodcont.2017.02.017
  • Öz, E., & Kaya, M. (2019). The proteolytic changes in two different types of pastırma during the production. Journal of Food Processing and Preservation, 43(8), e14042. https://doi.org/10.1111/jfpp.14042
  • Sallan, S., Kaban, G., & Kaya, M. (2019). Nitrosamine in sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry, 288, 341-346. https://doi.org/10.1016/j.foodchem.2019.02.129
  • Sallan, S., Kaban, G., Oğraş, Ş., Çelik, M., & Kaya, M. (2020). Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. Meat Science, 159, 107917. https://doi.org/10.1016/j.meatsci.2019.107917
  • Tarım ve Orman Bakanlığı. (2019). Türk gıda kodeksi et, hazırlanmş et karışımları ve et ürünleri tebliği. Resmi Gazete. https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm (In Turkish)
  • Tauchmann, F. (1987). Methoden der chemischen analytik von fleisch und fleischwaren. Bundensanstalt fu¨r Fleischforschung. (In German)
  • Tekinşen, O. C., & Doğruer, Y. (2000). Her yönü ile pastırma. Selçuk University Printing House. (In Turkish)
  • Toldrá, F., Aristoy, M.-C., & Flores, M. (2009). Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development. Grasas Y Aceitos, 60(3), 291-296. https://doi.org/10.3989/gya.130708
  • Türker, N., Türkmen, B. M., & Caymaz, E. (2019). Geleneksel bir ürün olarak Kastamonu pastırması. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 264-277. https://doi.org/10.32958/gastoria.527286 (In Turkish)
  • Wang, F. S. (2001). Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. Meat Science, 59(1), 15-22. https://doi.org/10.1016/S0309-1740(01)00047-X
  • WHO. (2023). Sodium reduction. Retrieved Sep 14, 2023, from https://www.who.int/news-room/fact-sheets/detail/salt-reduction
  • Yalınkılıç, B., Kaban, G., & Kaya, M. (2023). Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness, 12(1), 266-274. https://doi.org/10.1016/j.fshw.2022.07.007

Year 2024, , 170 - 175, 30.09.2024

Fatma Yağmur Hazar Suncak , Tuğba Gider

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

Abstract

Project Number

KÜ-BAP01/2020-27

References

  • Akköse, A., Ünal, N., Yankılıç, B., Kaban, G., & Kaya, M. (2017). Volatile compounds and some phyosico-chemical properties of pastırma produced with different nitrate levels. Asian-Australasian Journal of Sciences, 30(8), 1168-1174. https://doi.org/10.5713/ajas.16.0512
  • Aksu, M. İ., & Kaya, M. (2001). Erzurum piyasasında tüketime sunulan pastırmaların bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri. Turkish Journal of Veterinary & Animal Sciences, 25(3), 319-326. (In Turkish)
  • Aksu, M. İ., Kaya, M., & Ockerman, H. W. (2005). Effect of modified atmosphere packaking, storage period and storage temperature on the residual nitrate of cliced pastırma,dry meat product, produced from fresh meat and frozen/thawed . Food Chemistry, 93(2), 237-242. https://doi.org/10.1016/j.foodchem.2004.09.018
  • Aksu, M. İ., Erdemir, E., & Çakıcı, N. (2016). Changes in the physico-chemical and microbial quality during the production of pastırma cured with different levels of sodium nitrite. Korean Journal for Food Science of Animal Resources, 36(5), 617-625. https://doi.org/10.5851/kosfa.2016.36.5.617
  • Benetini, R., Parolari, G., Toscani, T., & Virgili, R. (2012). Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Science, 90(2), 431-437. https://doi.org/10.1016/j.meatsci.2011.09.001
  • Doğantürk, M. (2016). Taşköprü sarımsağındaki allisinin degradasyon kinetiği üzerine farklı kurutma sıcaklıklarının etkisi (Master’s thesis, Mehmet Akif Ersoy University). (In Turkish)
  • Doğruer, Y., Gürbüz, Ü., & Nizamlıoğlu, M. (1995). Konya'da tüketime sunulan pastırmaların kalitesi. Veteriner Bilimleri Dergisi, 11(2), 77-81. (In Turkish)
  • Fettahoğlu, K., Çınar, K., Kaya, M., & Kaban, G. (2019). Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes. Turkish Journal of Veterinary and Animal Sciences, 43(1), 68-75. https://doi.org/10.3906/vet-1805-66
  • Gökalp, H. Y., Kaya, M., & Zorba, Ö. (2012). Et ürünleri işleme mühendisliği. Atatürk University Faculty of Agricultural Printing House. (In Turkish)
  • Hastaoğlu, E., & Vural, H. (2018). New approaches to production of turkish-type dry-cured meat product “pastirma”: Salt reduction and different drying techniques. Korean Journal for Food Science of Animal Resources, 38(2), 224-239. https://doi.org/10.5851/kosfa.2018.38.2.224
  • Hazar, F. Y., Kaban, G., & Kaya, M. (2017). The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma. Journal of Food Science and Technology, 54(12), 3892-3898. https://doi.org/10.1007/s13197-017-2845-8
  • Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78(1-2), 68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
  • Hui, Y. H. (2012). Handbook of meat and meat processing. CRC Press.
  • Işıksal, S., Soyer, A., & Ercan, R. (2009). Sucuk ve pastırmanın desorpsiyon izotermlerine sıcaklığın etkisi. Gıda, 34(1), 11-20. (In Turkish)
  • İhtiyar, B. (2019). Kastamonu pastırmasının kalite özelliklerinin belirlenmesi (Master’s thesis, Ondokuz Mayıs University). (In Turkish)
  • 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. 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. https://doi.org/10.1016/j.meatsci.2013.03.021
  • Kaya, M., & Kaban, G. (2010). Fermente et ürünleri. In N. Aran (Ed.), Gıda biyoteknolojisi (pp. 157-190). Nobel Yayınevi. (In Turkish)
  • Liu, S., Liu, S., Xiao, Z., Pu, Y., Ge, C., & Liao, G. (2019). 1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams. LWT, 108, 174-178. https://doi.org/10.1016/j.lwt.2019.03.043
  • Nizamlıoğlu, M., Doğruer, Y., Gürbüz, Ü., & Kayaardı, S. (1998). Çeşitli çemen karışımlarının pastırma kalitesine etkisi I: Kimyasal ve duyusal nitelikler. Turkish Journal of Veterinary & Animal Sciences, 22(4), 299-308. (In Turkish)
  • Öz, E., Kaban, G., Barış, Ö., & Kaya, M. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77, 158-162. https://doi.org/10.1016/j.foodcont.2017.02.017
  • Öz, E., & Kaya, M. (2019). The proteolytic changes in two different types of pastırma during the production. Journal of Food Processing and Preservation, 43(8), e14042. https://doi.org/10.1111/jfpp.14042
  • Sallan, S., Kaban, G., & Kaya, M. (2019). Nitrosamine in sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry, 288, 341-346. https://doi.org/10.1016/j.foodchem.2019.02.129
  • Sallan, S., Kaban, G., Oğraş, Ş., Çelik, M., & Kaya, M. (2020). Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. Meat Science, 159, 107917. https://doi.org/10.1016/j.meatsci.2019.107917
  • Tarım ve Orman Bakanlığı. (2019). Türk gıda kodeksi et, hazırlanmş et karışımları ve et ürünleri tebliği. Resmi Gazete. https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm (In Turkish)
  • Tauchmann, F. (1987). Methoden der chemischen analytik von fleisch und fleischwaren. Bundensanstalt fu¨r Fleischforschung. (In German)
  • Tekinşen, O. C., & Doğruer, Y. (2000). Her yönü ile pastırma. Selçuk University Printing House. (In Turkish)
  • Toldrá, F., Aristoy, M.-C., & Flores, M. (2009). Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development. Grasas Y Aceitos, 60(3), 291-296. https://doi.org/10.3989/gya.130708
  • Türker, N., Türkmen, B. M., & Caymaz, E. (2019). Geleneksel bir ürün olarak Kastamonu pastırması. Gastroia: Journal of Gastronomy and Travel Research, 3(2), 264-277. https://doi.org/10.32958/gastoria.527286 (In Turkish)
  • Wang, F. S. (2001). Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. Meat Science, 59(1), 15-22. https://doi.org/10.1016/S0309-1740(01)00047-X
  • WHO. (2023). Sodium reduction. Retrieved Sep 14, 2023, from https://www.who.int/news-room/fact-sheets/detail/salt-reduction
  • Yalınkılıç, B., Kaban, G., & Kaya, M. (2023). Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness, 12(1), 266-274. https://doi.org/10.1016/j.fshw.2022.07.007
There are 32 citations in total.

Details

Primary Language English
Subjects Meat Technology, Food Microbiology, Food Technology
Journal Section Research Articles
Authors

Fatma Yağmur Hazar Suncak 0000-0002-1646-8973

Tuğba Gider 0000-0001-5776-2901

Project Number KÜ-BAP01/2020-27
Publication Date September 30, 2024
Submission Date July 4, 2024
Acceptance Date August 5, 2024
Published in Issue Year 2024

Cite

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