Browsing by Author "Nizamlioglu, M"

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    The effects of various cemen mixtures on the quality of pastrami II
    Dogruer, Y; Nizamlioglu, M; Gürbüz, Ü; Kayaardi, S
    This investigation has been done the effect of various cemen paste mixtures on the microbiological quality of pastrami. The pastramies which were prepared experimentally have been mixed with the various cemen pastes and the effects of these mixtures on the microbiological quality of pastramies were investigated on the Ist, 7th, 15th, 30th and 60th days. The count of total microorganisms was between 2.8x10(7) and 7.0x10(7)/g on the first day, and between 2.2x10(6)-3.4x10(6)/g on the 60 th day. The number of microorganisms showed remarkable differences between the groups in cemen paste according to its water ratio on the Ist, 7th and 30th days, and its cemen flour ratio on the Ist and 7th days, and its garlic ratio on the Ist day. It has been observed that the cemen paste consisting of 50% water, 15% cemen flour and 10% garlic showed the lowest microorganisms numbers. The number of yeast was between 8.2x10(4) and 1.4x10(7)/g On the first day, and between 3.8x10(3) and 1.2x10(4)/g on the 60th day. The number of yeast showed remarkable differences between the groups in cemen paste accoording to its water ratio on all phases except 15th day, its cemen flour and garlic ratio in all phases. The lowest yeast count have been determined in-the samples applied with cemen paste including 50% water: 15% cemen flour and 10% garlic on the account of yeast. The number of mould was between 1.2x10(6) and 2.5x10(6)/g on the first day, and between 7.6x10(4) and 98x10(8)/g on the 60th day. The number of mould showed remerkable differences between the groups in cemen paste acceding to its water ratio on the 7th, 15th. 30th and 60th days, its cemen flour ratio on the Ist, 15th, 30th days, its garlic ratio on the Ist, 7th and 15th days. The lowest mould count was determined in samples applied with cemen paste including 60% water, 1.5% cemen flour and 20% garlic. The number of Lactobacillus microorganisms was between 6.8x10(5)-3.5x10(6)/g on the first day and between 3.9x103-1.6x104/g on the 60 th day. The number of Lactobacillus microorganisms showed remerkable differences between the groups in cemen paste according to its water and garlic ratio on the 7th day, its cemen flour ratio on the Ist and 30th days. The lowest Lactobacillus microorganisms count was determined in samples applied with cemen paste including 40% water, 20% cemen flour and 15% garlic. The number of Staphylococcus-Micrococcus microorganisms was between 5.1x10(6)-2.1x10(8)/g on the first day, and between 1.4x10(5) and 3.9x10(5)/g on the 60th day. The number of microorganisms showed remerkable differences between the groups in cemen paste according to its water and garlic ratio on the 15th, 30th and 60th days and its cemen flour ratio on he Ist, 7th, 15th and 60th days. The lowest Staphylococcus-Micrococcus microorganisms count was determined in samples applied with cemen paste including 50% water, 20% cemen flour and 10% garlic. Enterobactericeae microorganisms were not cultivated in all phases of first stage of pastramies samples. The samples applied with cemen paste including 50% water, 15% cemen flour. and 20% garlic had the highest quality according to microbiological quality. In conclution, it was found that cemen paste including 50% water, 15% cemen flour and 20% garlic has positive effects on the quality factors.
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    The effect of various cemen mixtures on the quality of pastrami - I: Chemical and organoleptic quality
    Nizamlioglu, M; Dogruer, Y; Gurbuz, U; Kayaardi, S
    This investigation has been done the effect of various cemen paste mixtures on the chemical and organoleptic quality of pastrami. The pastramies which were prepared experimentally have been mixed with the various cemen pastes and the effects of these mixtures on the chemical and organoleptic properties of pastramies were investigated on the Ist, 7th, 15th, 30th and 60th days. While the humidity of pastramies samples was 45.08-48.63% on the first day, and between 21.68-24.18% on the 60th day. Remarkable differences have been found between the groups in the amount of humidity of samples according to cemen flour and garlic ratios phases. and water ratio in cemen flour on the Ist, 7th and 15th days. It has been observed that cemen paste which has 50% water, 10% cemen flour and garlic rations generally showed the lowest humidity comparing with the other samples in all phases. The water activity (A(w)) value has been determined as 0.872-0.957 on the first and 0.682-0.709 on the 60th days. There was remarkable differences between the groups on the account of a(w) values of samples according to garlic ratio on the first day, cemen flour ratio in all stages, and water ratio in cemen flour an the 1st. 30th and 60th days. It has been established that on the account of a(w) values, the samples including 40% water, 15% cemen flour and 20% garlic have the lowest values. The pH values of pastrami samples were found 5.75-6.10 on the first and 5.55-5.72 an the 60th days. Marked differences in pH values have been appeared between the groups on the ist, 15th and 60th days according to garlic ratio, and in all phases according to water and cemen Flour ratios of cemen paste. The amount of salt in pastrami samples was found between 16-18% and 7.06% on the Ist day, and between 9.06% and 10.24% on the 60 day. The salt value of samples on the account of the water cemen flout and garlic ratio of cemen paste showed remarkable differences in all phases. The lowest salt values have been determined in the samples applied with cemen paste including 40% water, 15% cemen flour and 10% garlic. The highest quality points have been given on the account of flavor and color in the samples applied with cemen paste including 50% water, 15% cemen flour and 20% garlci, and its color 50% water, 15% cemen flour, and 20% garlic, on the account of appearence in the samples 50% water, 10% cemen flour, and 20% garlic, and on the account of texture in the samples 50% water, 10% cemen flour, and 15% garlic. The samples applied with cemen paste including 50% water, 15% cemen flour, and 20%, garlic had the highest quality according to chemical properties. However, the organoleptic properties were highest in the samples applied with cemen paste including 50% water, 10% cemen flour, and 20% garlic. In conclution, it was found that cemen paste including 50% cemen flour and 20% garlic has positive effects on the quality factors.