Gökçe GÜRÜN, İlayda Fatma DEĞERLİ, Serap NAZIR

14018

THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT

THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT

Pastrami is a meat product obtained by subjecting all the muscles extracted from certain parts of cattle and buffalo carcasses to various processes and made ready for consumption by cutting into thin slices. Salt brought together with pastrami in the curing step dissolves functional myofibrillar proteins, increasing the water holding capacity and binding properties of proteins as well as its concentration-dependent bacteriostatic effect, plays a critical role in establishing microbial stability in pastrami. On the other hand, the consumption of table salt, which is desired to be limited to <5 g/day by the World Health Organization (WHO), contradicts the salt composition of pastrami. This review, it is aimed to evaluate the effectiveness of chloride salts such as KCI, CaCI, MgSO4, MgSO4 as an alternative to NaCl, innovative substitution approaches, regulating the quantity with current technologies, and how dried traditional meat products in different geographies are subject to salt reduction activities.
Keywords:

Pastrami production technology, Salt reduction, Salt substitutes, Cured meat products, Pastrami production technology Salt reduction, Salt substitutes, Cured meat products,

PDF

___

  • Referans[1] Akköse A, Kaban G, Karaoğlu MM, Kaya M (2018). Characteristics of pastırma types produced from water buffalo meat. Kafkas Univ Vet Fak Derg, 24 (2), 179-185.
  • Referans [2] Demirci, M. (2002). Beslenme, Rebel Publishing First Edition, p.286. Referans[3] Temelli, S. (2011). Geleneksel Yöntemlerle Üretilen Kurutulmuş Et Ürünleri. Uludag Univ. J. Fac. Vet. Med., 30(2), 61-66.
  • Referans[4] Özdemir, M. (2020). Kayseri'de Pastırmacılık. Kayseri Metropolitan Municipality Cultural Publications, 169, 22.
  • Referans[5] Akçay, A., Sarıözkan, S., Al, S., & Dinç, F. (2015). Pastırma üretim ve satışının kullanılan karkas parçasına göre ekonomik analizi. Ankara University Faculty of Veterinary Journal, 62(2), 133-137.
  • Referans[6] 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, 46(2).
  • Referans[7] Uzun, T. (2010). Farklı Paketleme Tekniklerinin, Tavuk Pastırmasının Bazı Kalite Özellikleri Üzerine Etkileri. Master's Thesis. Afyon Kocatepe University, Institute of Science.
  • Referans[8] Dötsch, M., Busch, J., Batenburg, M., Liem, G., Tareilus, E., Mueller, R., & Meijer, G. (2009). Strategies to reduce sodium consumption: a food industry perspective. Critical Reviews in Food Science and Nutrition, 49(10), 841-851.
  • Referans[9] Tekinşen, O.C., & Doğruer, Y. (2000). Her yönüyle pastırma. Selçuk University Printery, 5.
  • Referans[10] Inguglia, E. S., Zhang, Z., Tiwari, B. K., Kerry, J. P., & Burgess, C. M. (2017). Salt reduction strategies in processed meat products- A review. Trends in Food Sci Techn, 59, 70-78.
  • Referans[11] Erdem, Y., Akpolat T., Derici Ü., Şengül Ş., Ertürk Ş., Ulusoy Ş., Altun B., & Arıcı, M. (2017). Dietary Sources of High Sodium Intake in Turkey: SALTURK II. Nutrients, 9(9), 933.
  • Referans[12] Uğuz, Ş., Soyer, A., & Dalmış, Ü. (2011). Effects of Dıfferent Salt Contents on Some Qualıty Characterıstıcs Durıng Processıng of Dry-Cured Turkısh Pastırma. Journal of Food Quality, 34(3), 204–211.
  • Referans[13] Demirkaya, A. K. (2010). Glukono Delta Lakton Kullanımının Pastırmanın Kalite Kriterleri Üzerine Etkisi. PhD Thesis, Atatürk University Institute of Health Sciences, Department of Food Hygiene and Technology.
  • Referans[14] Sarıçoban, C., & Doğu, S. Ö. (2015). Et Kurutma Teknolojisi Ve Dünyada Tüketilen Bazı Kurutulmuş Et Ürünleri. Journal of Food and Health Science, 1(3), 109-123.
  • Referans[15] Aksu, M. İ., & Erdemir, E. (2021). The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. Journal of Food Science and Technology, 59, 1288–1298.
  • Referans[16] Sindelar, J.J., Cordray, J.C., Sebranek, J.G., Love, J.A., & Ahn, D.U., (2007). Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science, 72(6), 388-395.
  • Referans[17] Comaposada, J., Gou, P., & Arnau, J., (2000). The efect of sodium chloride content and temperature on pork meat isotherms. Meat Science, 55(3), 291-295.
  • Referans[18] 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.
  • Referans[19] Kameník, J., Saláková, A., Vyskočilová, V., Pechová, A., & Haruštiaková, D. (2017). Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products. Meat Science, 131, 196-202.
  • Referans[20] Sturza, R., & Ghendov-Moşanu¸ A. (2021). Food, nutrition, and health in Moldova. Nutritional and Health Aspects of Food in the Balkans, 249-262.
  • Referans[21] Erkoyun, E., Sözmen, K., Bennett, K., Unal, B., & Boshuizen, H. C. (2016). Predicting the health impact of lowering salt consumption in Turkey using the DYNAMO health impact assessment tool. Public Health, 140, 228-234.
  • Referans[22] Öztürk, R. İ., & Garipağaoğlu, M. (2018). Tuz tüketimi ve sağlık, Türkiye Klinikleri Journal of Health Sciences, 3(1), 57-65.
  • Referans[23] Pleadin, J., Koprivnjak, O., Krešić, G., Gross-Bošković, A., Služek, V. B., Tomljanović, A., & Kovačević, D. (2015). Daily salt intake through traditional meat products in Croatia. Meso, 17(6), 534-540.
  • Referans[24] Verma, A., & Banerjee, R. (2012). Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health. Critical reviews in food science and nutrition, 52(1), 72-84.
  • Referans[25] Aaslyng, M., Vestergaard, C., Koch, A. (2013). The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat science, 96(1), 47-55.
  • Referans[26] Alino, M., Grau, R., Toldra, F., Blesa, E., Pagan, M.J., & Barat, J.M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580-588.
  • Referans[27] Ekmekçi, M. (2012). Tuzu Azaltılmış Pastırma Üretiminde Potasyum Klorür ve Kalsiyum Klorür Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri. Unpublished Master’s Thesis. Ankara University Institute of Science, Food Engineering Department.
  • Referans[28] Zheng, H., Han, M., Yang, H., Xu, X., & Zhou, G. (2017). Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products. LWT- Food Science and Technology, 84(4), 693-700.
  • Referans[29] Yalçın, M.Y., & Şeker, M. (2016). Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried Turkey meat. Food Science and Technology, 68(5), 153-159.
  • Referans[30] Burfoot, D., Everis, L., Mulvey, L., Wood, A., & Betts, R. (2010). Literature Review on Microbiological Hazards Associated With Biltong and Similar Dried Meat Products. London: Food Standards Agency (Project Officer: Nicholas Laverty).
  • Referans[31] Jega, I. S., Magawata, I., Ipinjolu, J. K., & Jibir, M. (2013): Evaluation of Slurry Formulations for Kilishi Processing of African Lungfish (Protopterus Annectens, Owen). Pakistan Journal of Nutrition, 12(7), 673-677.
  • Referans[32] Chabbouh, M., Ahmed, S.B.H., Farhat, A., Sahli, A., & Bellagha, S. (2011). Studies on the salting step of Tunisian kaddid meat: Experimental kinetics, modeling and quality. Food Bioprocess. Technol, 5(5), 1882-1895.
  • Referans[33] Youssef, E. Y., Garcia, C. E. R., & Shimokomaki, M. (2003). Effect of salt on color and warmed over flavor in charqui meat processing. Brazilian Archives of Biology and Technology, 46(4), 595-600.
  • Referans[34] Fakolade, P. O. (2012). Proximate composition of ‘Kundi’, A Nigeria meat product from camel meat compared with ‘Kundi’, made from 3 breeds of cattle. International Journal of AgriScience, 2(10), 923-927.
  • Referans[35] Aksoy, A., (2021). Gıdalarda pH Ölçümünün Önemi, Haliç Üniversity Journal of Sciences, 4(2), 193-216.
  • Referans[36] Akgün, B., Genç, S., & Arıcı, M. (2018). Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda, 16(3), 361-370.
  • Referans[37] Bampi, M., Schmidt, F., & Laurindo, J. (2019). Vacuum-aided production of low sodium ready-to-eat charque. Journal of Food Science and Technology. 56(8), 3579-3586.
  • Referans[38] Mamani, L., & Faustina, C. (2014). Características fisicoquímicas de charque de bovinos (Bos taurus) y caballo (Equus caballus). Journal of the Selva Andina Animal Science, 1(1), 2-10.
  • Referans[39] Kim, G.D., Go, G-W., Lim, H.J., Jung, E. Y., H.W, Seo., Jeong, J.Y., Joo, S.T., Yang, H.S. (2014). Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp. Korean Journal for Food Science of Animal Resources. 34(1), 99-105.
  • Referans[40] Bampi, M., Schmidt, F., & Laurindo, J. (2019). A fast drying method for the production of salted-and-dried meat. Food Science and Technology, 39(7), 526-534.
  • Referans[41] Vargas, M., Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P., Campagnol, P., & Franco, D. (2021). Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods, 10(3).
  • Referans[42] Engez, S.T., Ergönül, B., (2009). Kurutulmuş et üretiminde HACCP sisteminin uygulanması. G.T.E.D., 4, 12-19.
  • Referans[43] Turkish Food Codex Communique on Meat, Prepared Meat Mixes and Meat Products (2018). Republic of Turkey Ministry of Food, Agriculture and Livestock. Official Gazette Issue and Date: 29.01.2019-30670.
International Journal of Food Engineering Research-Cover
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi
Arşiv
Sayıdaki Diğer Makaleler

THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT

Gökçe GÜRÜN, İlayda Fatma DEĞERLİ, Serap NAZIR

DETERMINATION OF SOME CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KIWI VINEGAR PRODUCED UNDER DIFFERENT CONDITIONS

Emine DİLİMEN, Tuğçe CEYHAN, Zeynep Dilek HEPERKAN

Antioxidant Activity and Phenolic Compounds of Lawson Molecule Extracted from Lawsonia inermis (Henna)

Enayatullah RAHMANİ, Avni ÇAKICI, Elif ÇAKIR