Pastirma Samples Research Articles

Pastırmadaki Potansiyel Bakteriyosinojenik Laktik Asit Bakterileri

Recent researches conducted have focused on the possibility of using bacteriocin produced by lactic acid bacteria both (LAB) as protective cultures and as natural antimicrobial agents in dry cured meat products such as pastirma. In the present study, 50 lactic acid bacteria strains, previously isolated from various traditional pastirma samples, were tested for their antimicrobial potentials. Determination of antagonistic activities against food-borne pathogenic strains (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) were done by using agar-spot and well diffusion assays. Then, active isolates were identified by using 16S rRNA gene sequence analysis. According to the results, 11 of tested LAB were determined with significant bacteriocinogenic potential and these were assigned to as 1 Lactobacillus plantarum, 9 L. plantarum subsp. plantarum and 1 Pediococcus pentosaceus. In conclusion, it was reached that the isolated/identified bacteriocin-producing lactic acid bacteria strains from pastirma samples have a significant potential to prepare pure or crude bacteriocin preparations.

The determination of meat species by PCR-RFLP method using mitochondrial ND4 gene in pastırma, a traditional dry cured meat product

Pastirma is a high value, traditional, dry cured, and edible coated meat product. For economic and sociocultural reasons, it is important to know which meat species are used in pastirma. The present study aims to carry out the determination of the meat species in pastirma. A total of 144 pastirma samples were collected from different stores. After genomic DNA isolation, the total DNAs obtained were subjected to polymerase chain reaction (PCR) using specially designed novel primers amplifying the mitochondrial ND4 (MTND4) gene region, specific for cattle (Bos taurus), water buffalo (Bubalus bubalis), horse (Equus caballus), and donkey (Equus asinus) species. For the identification of the meat species, gel purified 952 bp PCR products were digested with fast digest SaqAI restriction enzymes selected based on preliminary in silico analyses. The results of the present study revealed that all of the pastirma samples were made from cattle meat. Cross-reactions and false-positive identifications are serious problems in routine determination of the meat species in food control laboratories. It is important to perform fast, inexpensive determination with high sensitivity and specificity for the identification of meat species. This study has shown that meat species can be detected with high specificity in products such as pastirma, which uses large pieces of meat cuts.

Determination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market

AbstractThis study aimed to highlight general safety conditions of meat products (n = 24, fresh meat, Turkish sucuk, sausage, and pastirma) and ingredients (n = 20, red paprika, black pepper, coriander, spice mix and fenugreek powder) sold in Turkey regarding mold and aflatoxin contamination. Total 55 mold species belonging to Aspergillus and Penicillium sp. were isolated while A. flavus and A. niger were the most prevalent ones. Aflatoxin B1 (AFB1) was detected in 50% (n = 12) and 65% (n = 13) of the meat products and ingredients while 25% and 43% of sucuk and pastirma samples had mold counts exceeding the limits of Turkish Food Codex, respectively. However, one red paprika sample had AFB1 and total aflatoxin levels over the limitations of Turkish Food Codex and European Commission. It was concluded that Turkish meat products/ingredients were generally safe for consumption.Practical applicationsThere is an increasing attention on mycotoxin contamination of foodstuffs in terms of consumer health as well as in international trade. Although especially spices are under the risk of mold growth and formation of mycotoxins, animal products such as beef and milk are also frequently exposed to mycotoxin contamination. In the meanwhile, national and international regulatory agents have established limits for the presence of aflatoxins in foodstuffs. Therefore, this study provides beneficial information about general safety conditions of several meat products and ingredients sold in Turkey market.

New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques.

In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

Lipolytic Activity of Lactic Acid Bacteria Isolated from Turkish Pastırma

Lipases are widely distributed in nature and catalyze the hydrolysis of mono, di and tri acyl glycerols to liberate free fatty acids and glycerol. Various microorganisms produce lipases either alone or together with esterase. Lipases form an important group of relevant enzymes and they were used in a variety of biotechnological fields such as food, pharmaceutical, detergent, textile and cosmetic industries. Lipases from lactic acid bacteria may contribute in the development of flavors in foods especially meat products. The goal of the present study is to investigate the ability to produce lipolytic enzymes lactic acid bacteria strains which is selected as potential probiotics and isolated on pastirma samples in our laboratory to determinate the possibilities of using as starter cultures in pastirma production. Lipolytic activity of lactic acid bacteria isolated from pastirma has not been investigated up to now. The plate assay is performed to screening lipolytic activity of lactic acid bacteria isolates. In the study, 3 different growth medium tried and each medium contain tributyrin as a substrate. Using these methods, 50 strains of lactic acid bacteria isolated from Turkish pastirma are screened for the presence of lipolytic activity . As a result of the analysis, the lipolytic activity is observed in 26 tested strains. Lactobacillus plantarum have highest lipolytic activity.

Nitrate and nitrite residues in Greek pastirma

In this research, for the investigation of the nitrate and nitrite content of Greek pastirma samples coming from several Greek meat processing factories were examined. Nitrate and nitrite determination was carried out following the standard methods of the International Standard Organization ISO No. 2918/751 and 3091/75.2 According to these Standard Operating Procedures-SOPs, reducing capacity of cadmium column should always has to be >90%. Because this critical point usually causes problems [never was >70%], we succeeded and validated this point by amending 3 points of the Standard Operating Procedure [SOP]. These amendments referred to the replacement of the buffer pH 9,6 of the cadmium column with the buffer pH 12,0 according to the method of Margeson et al., 1980.3 The result was that the reducing capacity of the cadmium column increased from 70% to 90-105%. Thirty pastirma samples have been tasted and the concentrations determined ranged from 0,85 to 189,65mg/kg for nitrites and from 2,66 to 639,67mg /kg for nitrates expressed as sodium nitrite. Nitrites, in 56,66% of the samples and nitrates in 83,33% of the samples were ranging in the limits foreseen by the Greek Legislation.

Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product

Abstract In this study, alterations in yeast dynamics during pastirma processing, and technological (growth at different pH, temperature and NaCl conditions, lytic and enzymes activity) properties of yeast strains were investigated. The pH values of pastirma samples increased throughout pastirma processing, while moisture and water activity ( a w ) decreased. Initial yeast population decreased from 4.42 log cfu/g to 3.61 log cfu/g during the curing process. Considering the genotypic identification, a total of 100 isolates were obtained from pastirma samples. The dominant yeast species was Candida zeylanoides (58%) which was followed by Candida deformans (12%) and Candida galli (11%), respectively. These yeast species were found at all sampling points. Trichosporon japonicum (2%), Cryptococcus curvatus (1%) and Debaryomyces hansenii (1%) were the least frequent species isolated from the pastirma samples. C. zeylanoides and T. japonicum did not show any proteolytic activity, and their lipolytic activity was weak. Twenty-one of the yeast isolates had nitrate reductase activity.

Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine

We analyzed differences in some physicochemical parameters of proteins in shoulder rose (M. Cutaneous-omo brachialis) muscle as a result of beef processing to produce pastirma. Samples from processed muscles showed significantly increased concentrations of extracted proteins, especially of H2O P-ex and Guba-Straub–adenosine triphosphate solution (P < 0.01), as a result of the salting–curing process. The salt-curing process was likely to have an important effect on the extractability of muscle proteins such as myosin heavy chain (MHC) and water-soluble proteins, possibly as a result of releasing some proteins from each other and cleaving the structures between certain proteins. The fluorescence intensities of processed samples were higher than those of the control samples at all guanidine hydrochloride concentrations. The hydrophobicity also increased on account of new compounds that were created during the pastirma-making process. Since the process of making pastirma lasts about 4 weeks (drying), the metmyoglobin content was greatly increased in pastirma samples compared with the unprocessed samples (by as much as 57 %). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results conceived that during processing of pastirma products, MHC and other muscle proteins degraded into polypeptides with smaller molecular weight lower than 15-kDa. The results of this study demonstrated that meat processing promoted the enzymatic digestion of some proteins, and the differences in composition between the control and pastirma samples were thus likely to be owing to protein degradation. The traditional pastirma-making process hence has no negative impact on the structure of the muscle and produces a firmer-textured.

Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing

In the current study, we examined the effects of beef processing to produce pastirma on the physicochemical properties of proteins in M. semimembranosus (SEM) muscle. Protein concentrations significantly increased in pastirma muscles (P<0.01), as a result of the salting and curing process. The surface hydrophobicity values of processed samples were higher than those without processing at all guanidine-HCl concentrations, suggesting hydrophobicity increased, which may attribute to the new generated peptides during the traditional pastirma-making process. The metmyoglobin content greatly increased (by as much as 89%) in pastirma samples compared with the unprocessed samples. The images of histology also demonstrate that the pastirma processing had no negative impact on the structure of the muscle. The results from this study suggest that the traditional pastirma-making process catalyzed the enzymatic digestion of muscle proteins, and the differences in some physicochemical parameters between the control and pastirma samples were thus likely to be contributable to protein digestion. Thus, the traditional pastirma-making process results in the degradation of many proteins into peptides, which might then be obtainable as functional components to treat human diet- and lifestyle-related diseases such as hypertension, hyperglycemia syndromes or to be used as nutraceuticals.

Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products

Pastirma is a dry-cured and semi-fermented meat product, produced from whole beef or water buffalo muscles. Sixteen to twenty different types of pastirma can be produced from a carcass, and each pastirma type has a different name, shape and quality characteristics. The objective of this study was to determine the free amino acid (FAA) composition, pH and moisture values of 'sırt', 'bohca' and 'sekerpare' pastirma. Significant differences were determined among the pastirma types in glutamic acid (P<0.05), threonine (P<0.05), arginine (P<0.05), alanine (P<0.01), methionine (P<0.01), tryptophan (P<0.05), proline (P<0.01) and valine (P<0.01). Threonine, methionine and valine were higher in sırt pastirma than the others; glutamic acid, arginine and tryptophan were higher in sekerpare pastirma. The predominant FAA in the all pastirma samples was alanine, while the lowest was asparagine. The highest mean pH was in sırt pastirma, and the lowest mean pH in bohca pastirma. There was no significant difference in mean moisture values among pastirma types. Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine.

Contamination of some vacuum-packaged meat productswithListeria monocytogenes

In this study, the contamination of vacuum-packaged processed meat products by L. monocytogenes was investigated in the samples collected from retail markets in Van, Turkey. Of the 100 samples studied, 44 (44%) were positive for Listeria spp., while 14 samples (14%) of Listeria spp. isolates were identified to be contaminated by L. monocytogenes. Listeria spp. and L. monocytogenes were detected in 60% and 20% of Turkish fermented sausage samples, 48% and 12% of sausage samples, 40% and 16% of salami samples, and 28% and 8% of pastirma samples, respectively. Because of high level of L. monocytogenes incidence in examined vacuum-packaged meat products, it is essential to make sure that all necessary sanitary requirements be met to avoid any contamination. It is concluded that inadequte cooking practices or raw consumption of these contaminated products may cause potential risks for public health.

EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT

ABSTRACT Pastirma is a dry‐cured meat product and is categorized as an intermediate moisture food. Nonsliced pastirma can be stored without refrigeration. Pastirma is consumed sliced without cooking. For preservation of quality characteristics, sliced pastirma needs to be packaged and stored at fairly low temperatures (&lt;10C). In this study, pastirma was made from frozen M. Longissimus dorsi muscle stored at−18C for 240 days and then thawed at 10C for 24 h. Pastirma produced from frozen/thawed meat was sliced. The sliced pastirma samples were stored in modified atmosphere packaging (MAP) (50% N2 + 50% CO2) at 4C and 10C for 150 days and thiobarbutiric acid reactive substances, free fatty acids, nonprotein nitrogen, pH, L*, a* and b* values, total aerobic and lactic acid bacteria, Micrococcus/Staphylococcus, yeast‐mold, and Enterobacteriaceae counts in sliced product were determined during storage (0, 30, 60, 90, 120 and 150 days). Results showed that sliced pastirma samples made from frozen/thawed meat and MAP can be stored at 4C and 10C for 150 days.

Effect of using sodium and potassium nitrate on degrading and residue level of nitrate and nitrite contents of pastirma during the storage period

Our aim was to determine the effect of using sodium and potassium nitrate on residual nitrate and nitrite levels of pastirma and to compare degradation of these curing agents. For this purpose, longissimus dorsi muscules were used, and three different groups were formed during salting. The first group (control) was salted only with NaCl at 10% proportion of meat weight. In the second and third group, sodium nitrate and potassium nitrate were added to the salt at 0.1% proportion of meat weight, respectively. After production process of about twenty days, pastirama samples were stored at 4±1 °C in vacuum package for 60 days. During the storage period residual nitrate and nitrite contents were examined. Residual nitrate and nitrite contents of pastirma samples were determined to be 51.66-203.08 ppm, 22.13-51.06 ppm on the first day of storage and 25.53-38.80 ppm, 3.20-9.51 ppm on the 60 th day of storage, respectively. Residual nitrate and nitrite contents of the third group cured with potassium nitrate were...

Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastırma, dry meat product, produced from fresh meat and frozen/thawed meat

The amount of nitrite in sliced-pastirma made, from fresh or frozen (which was stored at −18 °C for 240 days and then thawed at 10 °C for 24 h) M. Longissimus dorsi muscle was determined. Sliced-pastirma samples were stored in modified atmosphere packages (50% N 2 + 50% CO 2) at 4 and 10 °C for 150 days, and the amount of residual nitrite was measured after 0, 30, 60, 90, and 150 days of storage. The residual nitrite of pastirma samples made with frozen/thawed meat was higher than that of the pastirma made from fresh meat at both 0 day and at the end of the storage (150 days). The storage temperature ( p < 0.01), storage period ( p < 0.01) and the storage period × the storage temperature interaction ( p < 0.01) had significant effects on the amount of the residual nitrite.

Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)

ABSTRACT: The effects of different commercial starter cultures on fatty acid composition of the pastirma (Turkish dry meat product) were investigated. It was observed that using commercial starter cultures (Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus, Staphylococcusxylosus + Lactobacillus sakei) in the manufacturing of pastirma had significant effects on fatty acid composition (P &lt; 0.01). However; effect of each starter culture on fatty acid composition was different. Most of the change in fatty acid composition occured during drying steps in pastirma manufacturing. TBA values of pastirma samples produced with starters were lower than those of the control group.