Eurasian Journal of Veterinary Sciences ()
The possibility of the aplication of the smoking process in pastrami making and its effect on the quality
Abstract
Warm (30±1 ºC) and hot (54±1 ºC) smoking processes have been applied to paslrami. made ex-penmentally, before and after being covered with cemen paste. Chemical, microbiological and organoleptic effects on pastrami of smoking process were investigated on the 1st. 7th. 15th, 30th and 60th days. While the humidity of pastrami samples was between 51.53 % and 55.19 % on the tirst day, it was found to be 32.68-40.33 % on the 60th. Re-mercable differences releated to smoking process were observed between the groups on the 30th and 60th days. lt was found out that the samples to which hot smoking process was applied had the least humidity rate on the 60th day. The amount of ash and salt in pastramı samples was, in order, 5.97-8.98 %; and 5.28-5.74 % on the first day, and 8.45-12.16%; 6.93-9.23 % on the 60th . On the 1st and 30th days in the amount of ash, bul on the 7th. 30th and 60th days in the amount of salt were found differences between groups. Other remerkable differences between the groups of experimental pastrami samples were found to be in the pH values on the 15th and 60th and in water activity (Aw) values on the 1st and 7th days. lt has been observed that the humidity rate declines due to drying during storage. and that as a parallel occasion Aw values go down, and that salt and ash rates, on the other hand, increase. The highest humidity toss occured in the samples to which hot smoking process was applied before being covered with cemen paste, and the samples which hot smoking process was applied to after being covered with cemen paste had the second highest loss. Some other cosiderable differences between sample grups were found in the numbers of the searched total viable colony. Staphylococcus-Micrococcus. Lactobacillus, and yeast and mould in all phases (except for the total viable colony on the 1st and 7th days; the microorganism groups of Staphylococcus-Micrococcus on the 7th day). Microbiological researches were carried out on the 7th, 15th. 30th, and 60th days. The lowest numbers ot all microorganism groups on the 1st, 7th and 15th days was those of the samples which hot smoking process was applied to after being covered with cemen paste. but on the 30th and 60 th days the lowest ones were generally those of the samples which hot smoking process was applied to before being cowered with cemen paste In addition, it was observed that on the 1st , 7th, and 15th days yeast and mould microorganisms were not cultivated in the samples to which hot smoking process was applied before being covered with cemen paste, and that these organisms were not cultivated at all in the samples to which hot smoking process was applied alter being covered with cemen paste. Coliform group microorganisms were not cultivated in any phases of pastramies samples. Judging from the organoleptic researches, organoleptic qualities (except for texture on the 1st, and 30th days. and appearsnce on the 60th) showed differences between groups. The samples to which warm smoking process was applied before being covered with cemen pasta generally had highes organoleptic qualities. As a result. the samples which warm smoking process was applied to seem to have similar chemical and microbiological qualities to those control groups As for organoleptic properties, the sampies to which warm smoking process was appiied before being covered with cemen paste showed superior characteristics to others and it is thought that this method will have positive effecton the quality of pastramı.
