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Analysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu

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dc.contributor.authorHazar Suncak, Fatma Yağmur
dc.contributor.authorGider, Tuğba
dc.date.accessioned2026-01-04T20:56:16Z
dc.date.issued2024-09-30
dc.description.abstractThis research implicates the physical, chemical and microbiological analysis of pastırma samples taken from eight different companies at three separate times of the year marketed in Kastamonu. Microbiological properties, the amount of free fatty acids, salt and residual nitrite were analyzed on the samples; pH and moisture properties tests were carried out. It is stated that the number of Micrococcus/Staphylococcus and lactic acid bacteria formed the dominant flora and the number of lactic acid bacteria and Micrococcus/Staphylococcus were 6.07-7.93 and 6.52-7.22 log cfu/g respectively. The number of yeast-mold and total aerobic mesophilic bacteria were detected as 4.09-6.51 and 6.81-7.76 log cfu/g respectively. Although it has been observed that the number of Enterobacteriaceae, which is an important criterion for quality in pastırma, is below 102 cfu/g in general, some of the samples obtained from companies C, D, F, G, K showed values above <2 log cfu/g. In the samples, pH values were determined as 5.67-6.13 on average, moisture values were determined as 47.04-52.12% on average and salt was determined as 2.98 to 8.78% by mass. The average free fatty acid and residual nitrite values were found to be 0.031-0.118% and 0.159-10.241 ppm respectively.
dc.description.urihttps://doi.org/10.56430/japro.1509921
dc.description.urihttps://dergipark.org.tr/tr/pub/japro/issue/87510/1509921
dc.identifier.doi10.56430/japro.1509921
dc.identifier.eissn2757-6620
dc.identifier.endpage175
dc.identifier.openairedoi_dedup___::54517de9dd7e4c3290832bb058299825
dc.identifier.orcid0000-0002-1646-8973
dc.identifier.orcid0000-0001-5776-2901
dc.identifier.startpage170
dc.identifier.urihttps://hdl.handle.net/20.500.12597/42136
dc.identifier.volume5
dc.publisherJournal of Agricultural Production
dc.relation.ispartofJournal of Agricultural Production
dc.rightsOPEN
dc.subjectGıda Teknolojileri
dc.subjectEt Teknolojisi
dc.subjectKastamonu
dc.subjectMicrobiology
dc.subjectPastırma
dc.subjectResidual nitrite
dc.subjectSalt
dc.subjectFood Microbiology
dc.subjectFood Technology
dc.subjectGıda Mikrobiyolojisi
dc.subjectMeat Technology
dc.titleAnalysis of Microbiological and Certain Qualitative Properties of Pastırma Marketed in Kastamonu
dc.typeArticle
dspace.entity.typePublication
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