Turkish pastramı; the development of its modern processing technique and its preservation with vacuum packaging
This research was carried out to develop a modern production technique for Turkish pastrami by using a drying chamber in which the climatic conditions could be controlled and to determine the storage conditions of the product for extended shelf life by vacuum packaging.<p> Three different type...
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=876 |
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| Summary: | This research was carried out to develop a modern production technique for Turkish pastrami by using a drying chamber in which the climatic conditions could be controlled and to determine the storage conditions of the product for extended shelf life by vacuum packaging.<p>
Three different types of experimental pastrami were manufactured under various climatic conditions. Based on the physical, chemical, microbiological and organoleptic findings of those samples, the "DPx<sub>1</sub> sample" produced at 20 °C temperature, 1.5 m/sec weather circulation speed and 65±5 % relative humidity was found to be as the most ideal one. The moisture content and the values of pH and A<sub>w</sub> were 41.62 %, 5.45, 0.91 respectively. The level of organoleptic acceptability was quite satisfactory (8,7). Although there was no growth for Coliform microorganisms, a mild increase was observed in the total viable cell count (5.6xl06) and in the numbers of Staphylococci (4.5x10<sup>3</sup>).<p>
The same pastrami sample (DPx^) was kept in a vacuum package for the periods of 1,2 and 3 months at room temperature (20 °G). It was deduced that the weight loss decreased to the level of 1. 75 %, the total viable cell count dropped to 2.9xl0<sup>5</sup>, the proliferation of anaerob microorganisms increased to 3 .5xl0<sup>4</sup>, the degree of organoleptic acceptability has not changed significantly (7.9) at the end of 3 months storage period. |
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| ISSN: | 1309-6958 2146-1953 |