Characteristics of Pastırma Types Produced from Water Buffalo Meat

KAYA, Mükerrem; KABAN, Güzin; Akköse, Ahmet; KARAOĞLU, M. Murat

Characteristics of Pastırma Types Produced from Water Buffalo Meat

Mükerrem KAYA, (Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25100 Erzurum - TURKEY ORCID: 0000-0001-6340-828X)

M. Murat KARAOĞLU, (Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25100 Erzurum - TURKEY ORCID: 0000-0002-9919-8824;)

Güzin KABAN, (Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25100 Erzurum - TURKEY ORCID: 0000-0001-6720-7231;)

Ahmet AKKÖSE (Atatürk University, Faculty of Agriculture, Department of Food Engineering, TR-25100 Erzurum - TURKEY aORCID: 0000-0003-1580-5226)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

3 1

Yıl: 2018 Cilt: 24 Sayı: 2 Sayfa Aralığı: 179 - 185 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Characteristics of Pastırma Types Produced from Water Buffalo Meat

Öz:

Pastırma geleneksel bir Türk et ürünü olup, manda ve sığır karkaslarından elde edilen büyük parça etler kullanılarak üretilmektedir. Sığır eti kullanılarak üretilen pastırmanın genel karakteristik özellikleri üzerine çok sayıda çalışma bulunmasına karşın manda eti ile üretilen pastırma üzerinde araştırma sayısı oldukça sınırlıdır. Bu araştırmada manda etinden farklı pastırma çeşitleri (sırt, bohça, kuşgömü, şekerpare ve kürek) üretilmiş ve fiziko-kimyasal, mikrobiyolojik, duyusal ve tekstürel özellikler açısından incelenmiştir. Pastırma çeşitleri arasında pH, kırmızılık (a*) değeri ve protein tabiatında olmayan azotlu madde miktarı açısından önemli bir farklılık gözlenmemiştir (P>0.05). Buna karşın en düşük ortalama aw değeri (0.84±0.01) kuşgömünde belirlenmiştir (P<0.05). Şekerpare en yüksek ortalama parlaklık (L*) değerini göstermiştir(P<0.05). Micrococcus/Staphylococcus sayısı açısından pastırma çeşitleri arasında önemli bir farklılık gözlenmezken (P>0.05), en düşük laktik asit bakteri sayısı kuşgömü çeşidinde belirlenmiştir (P<0.05). En yüksek ortalama koku değeri sırt çeşidinde tespit edilmiştir (P<0.05). Daha hızlı bir kurumanın gerçekleştiği kuşgömü çeşidi sertlik ve çiğnenebilirlik açısından da diğer pastırma çeşitlerine göre daha yüksek değerler vermiştir (P<0.05). Ayrıca tekstürel özelliklere uygulanan temel bileşen analizi (PCA) ile pastırma çeşitleri arasındaki tekstürel farklılıklar daha açık bir şekilde gözlemlenmiştir

Anahtar Kelime:

Konular: Veterinerlik

Manda Etinden Üretilen Pastırma Çeşitlerinin Özellikleri

Öz:

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces obtained from water buffalo and beef carcasses. Although there are many studies on the general characteristics of the pastırma produced by using beef meat, the number of the studies on the pastırma produced from water buffalo meat is quite limited. In this study, different types of pastırma (sırt, bohça, kuşgömü, şekerpare and kürek) were made from water buffalo meat; and they were investigated in terms of physco-chemical, microbiological, sensorial and textural properties. There were no differences between pastırma types in terms of pH, redness (a*) value and the amount of non-protein nitrogenous substance (P>0.05). However, the lowest mean aw value (0.84±0.01) was determined in kuşgömü (P<0.05). Şekerpare showed the highest mean lightness (L*) value (P<0.05). While no significant difference was observed between the types of pastırma in terms of Micrococcus/Staphylococcus count (P>0.05), the lowest count of lactic acid bacteria was found in kuşgömü (P<0.05). The highest mean odor score was determined in the sırt type of pastırma (P<0.05). Kuşgömü, which dries more quickly, also showed higher values in terms of firmness and chewiness compared to other types of pastırma (P<0.05). Furthermore, textural differences between the types of pastırma were observed more clearly with the principal component analysis (PCA) applied to textural properties

Anahtar Kelime:

Konular: Veterinerlik

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	KAYA M, KARAOĞLU M, KABAN G, Akköse A (2018). Characteristics of Pastırma Types Produced from Water Buffalo Meat. , 179 - 185.
Chicago	KAYA Mükerrem,KARAOĞLU M. Murat,KABAN Güzin,Akköse Ahmet Characteristics of Pastırma Types Produced from Water Buffalo Meat. (2018): 179 - 185.
MLA	KAYA Mükerrem,KARAOĞLU M. Murat,KABAN Güzin,Akköse Ahmet Characteristics of Pastırma Types Produced from Water Buffalo Meat. , 2018, ss.179 - 185.
AMA	KAYA M,KARAOĞLU M,KABAN G,Akköse A Characteristics of Pastırma Types Produced from Water Buffalo Meat. . 2018; 179 - 185.
Vancouver	KAYA M,KARAOĞLU M,KABAN G,Akköse A Characteristics of Pastırma Types Produced from Water Buffalo Meat. . 2018; 179 - 185.
IEEE	KAYA M,KARAOĞLU M,KABAN G,Akköse A "Characteristics of Pastırma Types Produced from Water Buffalo Meat." , ss.179 - 185, 2018.
ISNAD	KAYA, Mükerrem vd. "Characteristics of Pastırma Types Produced from Water Buffalo Meat". (2018), 179-185.

APA	KAYA M, KARAOĞLU M, KABAN G, Akköse A (2018). Characteristics of Pastırma Types Produced from Water Buffalo Meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 24(2), 179 - 185.
Chicago	KAYA Mükerrem,KARAOĞLU M. Murat,KABAN Güzin,Akköse Ahmet Characteristics of Pastırma Types Produced from Water Buffalo Meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24, no.2 (2018): 179 - 185.
MLA	KAYA Mükerrem,KARAOĞLU M. Murat,KABAN Güzin,Akköse Ahmet Characteristics of Pastırma Types Produced from Water Buffalo Meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.24, no.2, 2018, ss.179 - 185.
AMA	KAYA M,KARAOĞLU M,KABAN G,Akköse A Characteristics of Pastırma Types Produced from Water Buffalo Meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2018; 24(2): 179 - 185.
Vancouver	KAYA M,KARAOĞLU M,KABAN G,Akköse A Characteristics of Pastırma Types Produced from Water Buffalo Meat. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2018; 24(2): 179 - 185.
IEEE	KAYA M,KARAOĞLU M,KABAN G,Akköse A "Characteristics of Pastırma Types Produced from Water Buffalo Meat." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 24, ss.179 - 185, 2018.
ISNAD	KAYA, Mükerrem vd. "Characteristics of Pastırma Types Produced from Water Buffalo Meat". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24/2 (2018), 179-185.