Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)


Aksu M. İ. , Kaya M.

JOURNAL OF FOOD SCIENCE, vol.67, no.6, pp.2342-2345, 2002 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1365-2621.2002.tb09551.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.2342-2345

Abstract

The effects of different commercial starter cultures on fatty acid composition of the pastirma (Turkish dry meat product) were investigated. It was observed that using commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus, Staphylococcus xylosus + Lactobacillus sakei) in the manufacturing of pastirma had significant effects on fatty acid composition (P < 0.01). However; effect of each starter culture on fatty acid composition was different. Most of the change in fatty acid composition occured during drying steps in pastirma manufacturing. TBA values of pastirma samples produced with starters were lower than those of the control group.