Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma -: A dry cured beef product

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dc.contributor.authorGök, V
dc.contributor.authorObuz, E
dc.contributor.authorAkkaya, L
dc.date.accessioned2024-07-18T11:54:05Z
dc.date.available2024-07-18T11:54:05Z
dc.description.abstractThe effects of packaging method (aerobic packaging (AP), vacuum packaging (VP) or modified atmosphere packaging (MAP)), the form of pastirma (sliced or non-sliced) and storage time (0, 15, 30, 60, 90 or 120 days) on the chemical, microbiological and sensory properties of a Turkish pastirma were investigated. Overall, MAP preserved chemical, microbiological and sensory properties of Turkish pastirma better than AP or VP. Very high correlation coefficients (almost all >0.90) were observed between subjective quality parameters (sensory properties) and objective quality parameters (TBARS, hexanal content, L*, a*, and b*), which suggests that sensory panel was able to determine the quality changes over storage time precisely. Based on the results of this study, MAP should be the preferred choice of packaging in order to preserve overall quality of Turkish pastirma and its implication for pastirma packaging may increase pastirma's current share in the processed meat product market. (C) 2007 Elsevier Ltd. All rights reserved.
dc.identifier.issn0309-1740
dc.identifier.other1873-4138
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/6081
dc.language.isoEnglish
dc.publisherELSEVIER SCI LTD
dc.subjectLACTIC-ACID BACTERIA
dc.subjectFOOD-BORNE PATHOGENS
dc.subjectSHELF-LIFE
dc.subjectCARBON-DIOXIDE
dc.subjectMEAT
dc.subjectSPOILAGE
dc.subjectSTABILITY
dc.subjectCULTURES
dc.subjectQUALITY
dc.subjectVACUUM
dc.titleEffects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma -: A dry cured beef product
dc.typeArticle

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