Scopus
YÖKSİS Eşleşti
Effect of tumbling and multi-needle injection of curing agents on quality characteristics of pastirma
International Journal of Food Science and Technology · Ocak 2008
YÖKSİS Kayıtları
Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma
Internatıonal Journal of Food Scıence and Technology · 2008 SCI-Expanded 2 atıf
PROFESÖR YUSUF DOĞRUER →
Effect of tumbling and multi needle injection of curing agents on quality characteristics of pastirma
International Journal of Food Science & Technology · 2008 SCI-Expanded
PROFESÖR AHMET GÜNER →
Makale Bilgileri
DergiInternational Journal of Food Science and Technology
Yayın TarihiOcak 2008
Cilt / Sayfa43 · 123-129
Scopus ID2-s2.0-37549065937
Özet
The influence of tumbling and injection of curing solution instead of dry curing on some chemical, microbiological and sensory properties of pastirma was investigated. Effect of the curing techniques on the pH value, moisture and salt contents was significant. On the other hand, tumbling increased the moisture content of dry-cured pastirma and decreased the brine-injected pastirma significantly. Brine injection and tumbling caused significant increase in Staphylococcus aureus, halophilic and lactic acid bacteria. The dry-cured pastirma had higher colour and appearance score than the brine-injected pastirma. Insignificant increases in the colour and appearance score of tumbled brine-injected pastirma and flavour, texture and appearance score of tumbled dry-cured pastirma were seen. © 2007 Institute of Food Science and Technology Trust Fund.
Yazarlar (3)
1
Ahmet Guner
2
Zafer Gonulalan
3
Y. Doğruer
Anahtar Kelimeler
Curing technique
Pastirma
Quality
Tumbling
Kurumlar
Erciyes Üniversitesi
Kayseri Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
10
Atıf
3
Yazar
4
Anahtar Kelime