MÜKERREM KAYA, M. Murat KARAOĞLU, GÜZİN KABAN, AHMET AKKÖSE

Characteristics of Pastırma Types Produced from Water Buffalo Meat

Pastırma geleneksel bir Türk et ürünü olup, manda ve sığır karkaslarından elde edilen büyük parça etler kullanılarak üretilmektedir. Sığır eti kullanılarak üretilen pastırmanın genel karakteristik özellikleri üzerine çok sayıda çalışma bulunmasına karşın manda eti ile üretilen pastırma üzerinde araştırma sayısı oldukça sınırlıdır. Bu araştırmada manda etinden farklı pastırma çeşitleri (sırt, bohça, kuşgömü, şekerpare ve kürek) üretilmiş ve fiziko-kimyasal, mikrobiyolojik, duyusal ve tekstürel özellikler açısından incelenmiştir. Pastırma çeşitleri arasında pH, kırmızılık (a*) değeri ve protein tabiatında olmayan azotlu madde miktarı açısından önemli bir farklılık gözlenmemiştir (P>0.05). Buna karşın en düşük ortalama aw değeri (0.84±0.01) kuşgömünde belirlenmiştir (P

Manda Etinden Üretilen Pastırma Çeşitlerinin Özellikleri

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the number of the studies on the pastırma produced from water buffalo meat is quite limited. In this study, different types of pastırma (sırt, bohça, kuşgömü, şekerpare and kürek) were made from water buffalo meat; and they were investigated in terms of physco-chemical, microbiological, sensorial and textural properties. There were no differences between pastırma types in terms of pH, redness (a*) value and the amount of non-protein nitrogenous substance (P>0.05). However, the lowest mean aw value (0.84±0.01) was determined in kuşgömü (P

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