Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period
Different levels ol sodium and potassium nil rates (control. 1 %, 2% and 3%) were applied to pastrami during the salting process. And possible effects of this practice on the chemical and microbiological quality of pastrami were investigated at the 1st, 7th. 15th, 30th and 60th days of the storage p...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=279 |
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| author | Yusuf Doğruer Suzan Yalçın Ümit Gürbüz Ahmet Güner |
| author_facet | Yusuf Doğruer Suzan Yalçın Ümit Gürbüz Ahmet Güner |
| author_sort | Yusuf Doğruer |
| collection | DOAJ |
| description | Different levels ol sodium and potassium nil rates (control. 1 %, 2% and 3%) were applied to pastrami during the salting process. And possible effects of this practice on the chemical and microbiological quality of pastrami were investigated at the 1st, 7th. 15th, 30th and 60th days of the storage penod The salt levels, pH and aw values of pastrami samples were found between 4.26-5.21%, 5.57-6,16 and 0.882-0.914 at the 1st day between 7.18-8.43%. 5.84-6.25 and 0.742-0.779 at the 60th day respectively, Remerkable differences have been found between groups in the amount of hu-midty according to nitrate rations at the 30th day. According to the microbiological results, the number of total mesophlic aerobic. Staphylococcus-Micrococcus, Lactobacillus microorganisms, mould and yeast of pastrami samples did not change sıgnıtıcantly during the storage period. On the other hand coliform group microorganisms were not cultivated in all phases. In conclusion, it was determined lhat treatments with different nitrate salts and levels had not an effect on the chemical and microbiological properties of pastrami samples. |
| format | Article |
| id | doaj-art-069037969e4e4207bbbfc456ac4c1d55 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-069037969e4e4207bbbfc456ac4c1d552025-01-03T01:35:56ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-19531743742279Effect of the sodium and potassium nitrate on the quality uf pastrami during storage periodYusuf DoğruerSuzan YalçınÜmit GürbüzAhmet GünerDifferent levels ol sodium and potassium nil rates (control. 1 %, 2% and 3%) were applied to pastrami during the salting process. And possible effects of this practice on the chemical and microbiological quality of pastrami were investigated at the 1st, 7th. 15th, 30th and 60th days of the storage penod The salt levels, pH and aw values of pastrami samples were found between 4.26-5.21%, 5.57-6,16 and 0.882-0.914 at the 1st day between 7.18-8.43%. 5.84-6.25 and 0.742-0.779 at the 60th day respectively, Remerkable differences have been found between groups in the amount of hu-midty according to nitrate rations at the 30th day. According to the microbiological results, the number of total mesophlic aerobic. Staphylococcus-Micrococcus, Lactobacillus microorganisms, mould and yeast of pastrami samples did not change sıgnıtıcantly during the storage period. On the other hand coliform group microorganisms were not cultivated in all phases. In conclusion, it was determined lhat treatments with different nitrate salts and levels had not an effect on the chemical and microbiological properties of pastrami samples.http://eurasianjvetsci.org/pdf.php3?id=279pastraminitratequalitystorage |
| spellingShingle | Yusuf Doğruer Suzan Yalçın Ümit Gürbüz Ahmet Güner Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period Eurasian Journal of Veterinary Sciences pastrami nitrate quality storage |
| title | Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| title_full | Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| title_fullStr | Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| title_full_unstemmed | Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| title_short | Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| title_sort | effect of the sodium and potassium nitrate on the quality uf pastrami during storage period |
| topic | pastrami nitrate quality storage |
| url | http://eurasianjvetsci.org/pdf.php3?id=279 |
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