Production of Pastırma with Different Curing Methods and Using Starter Culture
The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
Anahtar Kelimeler:
Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Residual Nitrite, Residual Nitrite/Nitrate, Non-protein nitrogen, Brine and Dry Curing.
Production of Pastırma with Different Curing Methods and Using Starter Culture
The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
Keywords:
Pastırma, Staphylococcus carnosus, Lactobacillus pentosus, Residual Nitrite, Residual Nitrite/Nitrate, Non-protein nitrogen, Brine and Dry Curing.,
- ISSN: 1300-0128
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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