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New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
Korean J. Food Sci. An. 2018;38:224-239
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Emre Hastaoglu 1,* and Halil Vural 2

1Cumhuriyet University, Yildizeli Vocational School, Department of Food Technology, Sivas, Turkey
2Hacettepe University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
Correspondence to: Emre Hastaoglu
Cumhuriyet University, Yildizeli Vocational School, Department of Food Technology, Sivas, Turkey
Tel: +905053051990 E-mail: ehastaoglu@cumhuriyet.edu.tr
Received October 22, 2017; Revised November 20, 2017; Accepted November 20, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.
Keywords : pastirma, sodium chloride, salt replacer, meat drying, dry-cured


April 2018, 38 (2)