Muhammet İrfan AKSU, Mükerrem KAYA

9194

The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product

The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the end product of pastırma were investigated. In the production of pastırma samples, dry curing was performed using NaCl, KNO3, glucose and saccarose, and starter culture was added together with curing compounds to the meat. The starter culture used affected the counts of total aeophilic mesophilic Micrococcus/Staphylococcus and lactic acid bacteria. The Enterobacteriaceae counts were generally found to be below the detectable level (

Anahtar Kelimeler:

Pastırma, Staphylococcus xylosus. Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate

The Effect of Starter Culture Use in Pastırma Production on the Properties of End Product

The effects of three different starter preparations (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus and Staphylococcus xylosus + Lactobacillus sakei) on the end product of pastırma were investigated. In the production of pastırma samples, dry curing was performed using NaCl, KNO3, glucose and saccarose, and starter culture was added together with curing compounds to the meat. The starter culture used affected the counts of total aeophilic mesophilic Micrococcus/Staphylococcus and lactic acid bacteria. The Enterobacteriaceae counts were generally found to be below the detectable level (

Keywords:

Pastırma, Staphylococcus xylosus. Lactobacillus sakei, Lactobocillus pentosus, Nitrite, Nitrate,

Turkish Journal of Veterinary and Animal Sciences-Cover

ISSN: 1300-0128
Yayın Aralığı: 6
Yayıncı: TÜBİTAK

Arşiv

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