Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing.
Changes in the composition of volatile compounds and in microbiological and physicochemical parameters of pastırma (Turkish dry-cured meat product) were studied during traditional processing. The pH value increased during the last stages of processing. While a(w) values decreased throughout processing, TBARS and NPN levels increased regularly depending on the processing time. The microbiological analyses showed that Gram positive-catalase positive cocci were predominant microorganisms in pastırma. A total of forty eight volatile compounds were tentatively identified during pastırma processing, including esters, aliphatic hydrocarbons, sulphur-containing compounds, alcohols, aldehydes, ketones, aromatic hydrocarbons, terpenes and furans. Aldehydes reached their maximum level at the end of second drying. Among aldehydes, hexanal was the major component. In the final product, aromatic hydrocarbons had become the dominant chemical compounds.
Kaban
Güzin
G
Atatürk University Faculty of Agriculture, Department of Food Engineering, Erzurum 25240, Turkey.