Modern alet ve yöntemler kullanarak pastırma üretimi üzerine araştırmalar
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Date
1989
Authors
Anar, Şahsene
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma pastırmanın: üretim tekniğini modernleştirmek, her firma tarafından kolayca uygulanabilir bir yöntem geliştirmek ve yapım süresini kısaltmak amacı ile yapıldı. Numuneler bakteriyolojik olarak total bakteri, koliform ve E.coli yönünden, kimyasal olarak ise rutubet, su aktivitesi, pH, tuz, kızarma ve nitrit yönünden incelendi. Satışa hazır hale gelen pastırmaların toplam bakteri sayısı ortalama 2.3x10⁷, koliform bakteri sayısı ortalama 2.5x10³ olarak bulundu. Numunelerden sadece bir tanesinde E.coli saptandı. Rutubet miktarı ortalama % 53.33±1.57,pH 5.50±0.15, su aktivitesi 0.885±0.008, tuz % 7.16±0.49, kızarma % 27.29±3.43, nitrit % 0.0055±0.00056 olarak saptandı. Buna göre Türk pastırmasının pres makinesi kullanılarak üretilmesi halinde her mevsim standart bir şekilde üretim yapılabildiği gibi, üretim süresi yaklaşık 5 gün kısalabilmektedir.
The purpose of this study was to modernize the production technology, to develop a simpler and more applicable method and to shorten the preparation time for pastrami production. The obtained samples were studied bacteriologically for total bacterial counts, E.coli and other coliform agents, and for chemical characteristics the moisture, water activity, pH, salt, reddening and nitrite. Pastramies that were ready for 7 marketing had a average total bacterial counts of 2.3x10⁷,and the avarege coliform bacterial counts of 2.5x10³, E.coli was found in only one sample. The relavite moisture was 53.33±1.57 percent, the pH was about 5.50±0.15 water activity 0.885±0.008, salt content 7.16±0.49 percent, reddening 27.29±3.43 percent, nitrite 0.0055±0.00056 percent. These results suggested that if the pressure is used with a new presser machine, the Turkish pastrami could be produced in about 5 days shorter time, and year around which is suitable for standartization that is a desired point for a better marketing.
The purpose of this study was to modernize the production technology, to develop a simpler and more applicable method and to shorten the preparation time for pastrami production. The obtained samples were studied bacteriologically for total bacterial counts, E.coli and other coliform agents, and for chemical characteristics the moisture, water activity, pH, salt, reddening and nitrite. Pastramies that were ready for 7 marketing had a average total bacterial counts of 2.3x10⁷,and the avarege coliform bacterial counts of 2.5x10³, E.coli was found in only one sample. The relavite moisture was 53.33±1.57 percent, the pH was about 5.50±0.15 water activity 0.885±0.008, salt content 7.16±0.49 percent, reddening 27.29±3.43 percent, nitrite 0.0055±0.00056 percent. These results suggested that if the pressure is used with a new presser machine, the Turkish pastrami could be produced in about 5 days shorter time, and year around which is suitable for standartization that is a desired point for a better marketing.
Description
Keywords
Pastırma, Pastrami, Dryed beef, Presser machine
Citation
Anar, Ş. (1989). Modern alet ve yöntemler kullanarak pastırma üretimi üzerine araştırmalar. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.