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    Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastirma during the storage period
    (AKADEMIAI KIADO, 2005) Dogruer, Y; Guner, A
    Our aim was to determine the effect of using sodium and potassium nitrate on residual nitrate and nitrite levels of pastirma and to compare degradation of these curing agents. For this purpose, longissimus dorsi muscules were used, and three different groups were formed during salting. The first group (control) was salted only with NaCl at 10% proportion of meat weight. In the second and third group, sodium nitrate and potassium nitrate were added to the salt at 0.1% proportion of meat weight, respectively. After production process of about twenty days, pastirma samples were stored at 4 +/- 1 degrees C in vacuum package for 60 days. During the storage period residual nitrate and nitrite contents were examined. Residual nitrate and nitrite contents of pastirma samples were determined to be 51.66-203.08 ppm, 22.13-51.06 ppm on the first day of storage and 25.53-38.80 ppm, 3.20-9.51 ppm on the 60th day of storage, respectively. Residual nitrate and nitrite contents of the third group cured with potassium nitrate were found to be lower than the second group cured with sodium nitrate. In conclusion, using sodium and potassium nitrate at this level as curing agents in pastirma production had no effect on the acceptable level of nitrate and nitrite contents of pastirma. In addition, potassium nitrate was degraded faster, and it was lower than sodium nitrate during the storage period.
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    The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY, 1999) Tekinsen, OC; Dogruer, Y; Nizamlioglu, M; Gurbuz, U
    This investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional meted. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the Ist, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.