The effects of various cemen mixtures on the quality of pastrami II
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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.