Abstract
Upon accelerating the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles using heat treatment (~71oC internally), the results indicated that: the peroxide and thiobarbituric acid (TBA) values increased with increasing the aging period. Percentage of the released free fatty acids was 1.21 after heat treatment and increased gradually to reach 1.47 after hanging in air at room temperature for drying and complete curing up to 6 days. The major saturated and unsaturated fatty acids in all of the pastrami samples were palmitic (16:0), oleic (18:1) and linoleic (18:2) fatty acids. The main three identified polyunsaturated fatty acids (linoleic, linolenic and arachidonic) were of high percentages in the accelerated cured samples than in the control one. The ratio of the unsaturated: saturated fatty acids was similar in either the heat treated (1.28:1) and the control (1.27: 1) pastrami samples. Similar findings were found for the ratio of total essential amino acids (EAAS): total amino acids (AAS). The Essential Amino Acids Index (EAAI) that possesses higher percentage for the heat treated sample than that for the control one proved the higher biological acceptance of the heat accelerated cured pastrami sample. The predicted protein efficiency ratio (PER) of all the investigated samples reached more than 2.42 of casein. Sensory evaluation of the pastrami sample processed to an internal temperature of ~71oC proved by the panelists to be of attractive color, more tasty, of good characteristic odor and more tender than the control samples which were prepared and cured for 3 weeks without using heat treatment.
Highlights
Pastrami is a traditional Middle East dry fermented beef product (Katsaras et al, 1996) and the cured meat as well as sausage are well known since ancient Egypt
Changes in free fatty acids (FFA), peroxide and thiobarbituric acid (TBA) values were considered the main parameters of fat quality upon comparing pastrami samples within the aging period
The proportion of unsaturated/saturated fatty acids were too close in pastrami sample cured by heat treatment (1.28:1) and that of the control sample (1.27:1). This indicated that the total percentage of saturated fatty acids was less than that of the unsaturated; realizing the tendency for liberation of more saturated rather than unsaturated FFA
Summary
Pastrami is a traditional Middle East dry fermented beef product (Katsaras et al, 1996) and the cured meat as well as sausage are well known since ancient Egypt. Pastrami of cured buffalo meat that processed with 160, 120 and 80 ppm Na NO2; as well as with 120 and 80 ppm NaNO2+0.2% sorbic acid were examined by Salama and Khalafalla (1987) for its chemical, microbiological, sensory changes and thiobarbituric acid (TBA) values during curing. The different levels of NaNO2 and sorbic acid had no significant effect on sensory properties (color, flavour, tenderness); while a noticeable increase in TBA values after 48h of curing was found, followed by a marked drop in TBA values; but remained within safety limits. Free fatty acids, and in the major identified fatty acids during curing (3 weeks at 25oC) of pastrami sample manufactured from pre-aged and non-pre-aged beef meat have been reported by Somaya (1994). Free fatty acids tended to increase through curing of pastrami and TBA values proved to be lower within the tested pre-aged samples. Palmitic and stearic acids predominated as saturated fatty acids, while oleic and linoleic acids were the main unsaturated ones
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