Abstract
Bacterial starter Lactobacillus plantarum at concentration of 5% was added to the pastarma which was manufactured by using buffalo meat at ratio of 3 meat: 1fat. The fermentation process was done at 37 Co and relative humidity of 80-85% for 48 hours for each inoculated sample. After this process, spices and garlic were added, the pastrama was stuffed in natural covers. The pastrama was matured at 15-17 Co and relative humidity degree of 75-80% for 3 weeks. This study was carried out for following effect of the bio preservation by using Lactobacillus plantarum in the buffalo meat pastarma the microbial tests of the meat mixture showed that the total count of microorganisms, coliform bacteria, molds and yeasts count, the Staphylococci aureus, and the lactic acid bacteria count were 64×104, 68×102, 41×102, 27×102 and 62×102 CFU/ g respectively. The moisture, protein . fat and ash %, pH, free fatty acids ratio, cholesterol concentration, peroxide value and Thiobarbituric acid value in the buffalo meat were 73.04, 20-98, 2.81and 1.51%, 5.46, 0.09%, 105.22 mg 100gram-1 meat, 0.80 meq O2 kg-1 and 0.28 mg malonaldehyde kg-1 respectively. The total count of bacteria, the psychrophilic bacteria were for each, coliform bacteria count, the Staphylococci aurus count, lactic acid bacteria count and yeasts and molds count of pastrama mixture were recorded 57×104, 65×102, 68×102, 14×102, 56×102 and 37×102 CFU g-1 respectively. The moisture, protein, fat , and ash % were 61.50, 15.11, 20.93 and 1.66% respectively, pH, free fatty acid ratio, cholesterol concentration, non- protein nitrogen, peroxide value and Thiobarbituric acid value were 5.54, 0.12%, 135.60 mg 100g-1 meat, 1.91%, 0.62 meq O2 kg-1 and 0.66 mg malonaldehyde kg-1 respectively.
Highlights
Bacterial starter Lactobacillus plantarum at concentration of 5% was added to the pastarma which was manufactured by using buffalo meat at ratio of 3 meat: 1fat
The pastrama was matured at 15-17 Co and relative humidity degree of 75-80% for 3 weeks
Due to the importance of these bacteria (Lactobacillus plantarum) and the possibility of using them in the fermentation and manufacture of fermented meat products, especially pastrama, which is one of the outstanding Iraqi products privacy, and for the lack of studies and research on them, The idea of this study was the following: The effect of the use of bacteria (Lactobacillus plantarum) as a means of conserving factor of pastarma bacterium made of buffalo meat and evaluate up its effect in improving the qualitative and sensory characteristics and extend the shelf life
Summary
Fermentation is one of the old ways to keep food. It always leads to make food products safer to consumption as well as it enhances meat traits especially sensory characteristics. All of these factors prevent the growth of harmful bacteria, but at the same time the organisms used in conservation should be able to grow and have useful metabolic activities (5) This process encourages the growth of microorganisms that improve sensory and tactile characteristics and improve safety in addition to many other key qualities of the product (10). Compared to the control treatment in which the and ferments the monosaccharides and the percentage of moisture in the reduced to production of lactic acid, the reducing of pH, 40.85% in the third week of maturation the which reduced the protein's ability to carry reason for is explained by the activity of Lb. water (1)
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