The Effect of Sodium and Potassium Nitrate on the Quality of Turkish Pastrami (Pastırma) During Production

Authors : Yusuf DOĞRUER, Ahmet GÜNER, Ümit GÜRBÜZ, Gürkan UÇAR

Pages : 805-811

View : 17 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Different ratios of sodium and potassium nitrate were added to salt insert ignore into journalissuearticles values(control, 1, 2 and 3%); during the salting process and its effect on the chemical and microbiological quality was investigated in different stages of Turkish pastrami insert ignore into journalissuearticles values(pastırma); production insert ignore into journalissuearticles values(before and after salting, and before and after cumin paste application);. According to the chemical analysis results, the moisture and salt ratio, pH and aw values were not significantly different between the groups insert ignore into journalissuearticles values(P > 0.05); but the nitrate and nitrite values were significantly different according to the nitrate ratio insert ignore into journalissuearticles values(P < 0.05);. Before the salting of samples, Staphyococcus/Micrococcus numbers were significantly different between the groups insert ignore into journalissuearticles values(P < 0.05);. In the other stages of production, no differences were found between the groups insert ignore into journalissuearticles values(P > 0.05);. Except for the stages before salting, no coliform-group bacteria growth was seen. In conclusion, no significantly different effects on the quality of Turkish pastrami were found due to the addition of nitrate salts. However, the addition of nitrate salts at levels of more than 1% can put at risk public health.
Keywords : Pastrami, nitrate, quality