The Effect of Different Storage Time Periods in Cumin Paste on the Quality of Barbus esocinus Pastırma

Authors : Filiz KÖK

Pages : 181-188

View : 20 | Download : 12

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to investigate the effect of storage time in cumin paste on the microbiological, chemical and sensorial quality of pastırma, a pastrami-like meat product produced from, the Barbel fish, Barbus esocinus. Three groups of pastırma were produced. The groups were kept in cumin paste for 12, 24 and 48 h, respectively. After production, the pastırma was vacuum packed and stored for 90 d at 20 oC. Pastırma samples were analyzed for microbiological counts, moisture rate, pH value and sensory characteristics on days 1, 7, 14, 30, 45, 60 and 90 of storage. In the microbiological analysis of pastırma samples, 4.2 x 104-2.3 x 106 cfu/g viable aerobes, 1.8 x 103-7.6 x 105 cfu/g Staphylococcus-Micrococcus, 1.0 x 103-3.7 x 103 cfu/g Lactobacillus in the first group; 4.3 x 104-1.3 x 106 cfu/g viable aerobes, 4.5 x 103-5.7 x105 cfu/g Staphylococcus-Micrococcus and 8.2 x 102-6.2 x 103 cfu/g Lactobacillus in the second group; and 1.4 x 104-9.8 x 104 cfu/g viable aerobes, 2.1 x 102-2.2 x 105 cfu/g Staphylococcus-Micrococcus and 1.2 x 103-9.5 x 103 cfu/g Lactobacillus in the third group were detected. Coliform and yeast-mould counts were
Keywords : Fish, pastırma, cumin paste