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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1365-2621.2002.tb09551.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2342-2345
  • Keywords: pastirma, fatty acids, starter culture, TBA, SUBCUTANEOUS ADIPOSE-TISSUE, DIFFERENT INGREDIENT LEVELS, CURED HAM, FERMENTED SAUSAGES, STAPHYLOCOCCUS-XYLOSUS, VOLATILE COMPONENTS, DIFFERENT TEMPERATURES, PANCREATIC LIPASE, LIPOLYSIS, QUALITY
  • Eskisehir Osmangazi University Affiliated: No

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.