Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

Aksu, Muhammet İrfan; Doğan, Mehmet; Sirkecioglu, and Ahmet Necdet

doi:10.5851/kosfa.2017.37.1.18

Cited by 27 publications

(30 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These findings in agreement with those found by Aksu, Dogan, and Ahmet (2017). Those fatty acid played an important role in the flavor formation of dry-cured beef (Arshad et al, 2018).…”

Section: Changes In the Free Fatty Acid Profilesupporting

confidence: 93%

See 1 more Smart Citation

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Wang

Sun

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

In this work, proton nuclear magnetic resonance spectroscopy (1H‐NMR）and gas chromatography–mass spectrometry was used to characterize the different metabolites and the free fatty acid composition of Yunnan dry‐cured beef. Compared with raw meat, the moisture content of the finished product was reduced by 53.41% (p < .01). The water activity of the finished product was 15.15% lower than that of the raw beef (p < .05). The TBARS value reached its highest value during the first drying phase, 13 times higher than that of the raw meat (p < .01). The content of polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fatty acids increased during the production. 1H‐NMR was used to identify and quantify 59 water‐soluble low molecular weight (WSLMW) compounds. Amino acids and its derivatives and amine compounds were the most abundant WSLMW compounds in the final product. The five compounds of lactate, creatine, carnosine, inosine monophosphate, and inosine play an important role in the differentiation of samples at different processing stages. Practical applications Yunnan dry‐cured beef is a traditional naturally fermented meat product in Yunnan Hui Autonomous Region of China, which is famous for its unique flavor. At present, there are few studies on the change of flavor precursors in Yunnan dry‐cured beef during processing, and the mechanism of flavor formation is still unclear. For these reasons, the aim of this study was to determine the changes in physicochemical parameters, free fatty acid profile, and water‐soluble low molecular weight (WSLMW) compounds of Yunnan dry‐cured beef during the production process. These results contribute to a more accurate understanding of precursor changes and flavor formation of Yunnan dry‐cured beef during processing.

show abstract

“…These findings in agreement with those found by Aksu, Dogan, and Ahmet (2017). Those fatty acid played an important role in the flavor formation of dry-cured beef (Arshad et al, 2018).…”

Section: Changes In the Free Fatty Acid Profilesupporting

confidence: 93%

“…Oleic acid was determined to be the dominant unsaturated fatty acid in all production stages, followed by linoleic acid (C18:2n6c) and palmitoleic acid (C16:1n7). These findings in agreement with those found by Aksu, Dogan, and Ahmet (). Those fatty acid played an important role in the flavor formation of dry‐cured beef (Arshad et al, ).…”

Section: Resultsmentioning

confidence: 99%

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Wang

Sun

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Cemen paste is produced by adding water to Trigonella foenum graecum seed flour, crushed fresh garlic, hot, and sweet pepper powders (Aksu, Dogan, & Sirkecioglu, 2017; Aksu, Kaya, & Oz, 2006; Erdemir & Aksu, 2017). Cemen paste is not only used in the production of pastirma, a dry‐cured meat product, but also consumed as a breakfast food.…”

Section: Introductionmentioning

confidence: 99%

“…Other important features of cemen paste are (i) bactericidal effect due to garlic included in its composition, (ii) preventive effect against excessive drying, getting moldy, and oxidation by avoiding air contact, and (iii) protective effect against external factors and pests (Ceylan & Aksu, 2011; Dogruer et al, 1998). Although it is stated in Pastırma Standard (TS‐9268) that the composition of pastirma cemen paste should contain 50% fenugreek flour, 35% garlic and 15% red pepper, there are differences in the usage rates of these ingredients in practical applications (Aksu, Aktas, & Kaya, 2002; Aksu et al, 2017; Aksu & Kaya, 2002, 2005; Aksu, Kaya, & Ockerman, 2005; Erdemir & Aksu, 2017; Tekinsen, Dogruer, Nizamlioglu, & Gurbuz, 1999; Yetim et al., 2017). However, it is stated that the quality of cemen paste dough is primarily affected by ground red pepper and garlic quality.…”

Section: Introductionmentioning

confidence: 99%

Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Aksu

Turan

Şat

et al. 2020

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. “Cemening” is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased.

show abstract

“…Then they crushed in Moulinex Odacio FP7361BM (Pandey and Awasthi, 2015). The resulted fenugreek flour was used in pastrami seasoning paste by 500 g/1 Kg meat according to Aksu et al (2017).…”

Section: ) Fenugreek Flourmentioning

confidence: 99%

Impact of Microwave and Autoclave Decontamination on Pastrami Quality and Tracking CCPS

El-Mougy

El-Makhzangy

Shwaf

et al. 2019

Journal of Productivity and Development

View full text Add to dashboard Cite

The goal of current research is determining the impact of ingredients decontamination using microwave and autoclave on pastrami final product, which finally leads us to track CCPs along the manufacture process to get final product of zero defects. The research focused on pastrami product as a famous widely used dry-cured meat product in the Egyptian market. The raw meat that used in pastrami production was purchased in three forms; fresh, frozen, and chilled meat from Egyptian market (local market in Mansoura city). The pastrami was manufactured in two groups; the first group was produced via microwave sterilization for 60 seconds of all non-meat ingredients with submission of wholesome circumstances, and the second group was fabricated through autoclave sterilization (120℃ for 15 min) of all constituents with application of sanitary conditions. The pastrami was examined along the manufacture process for total viable count (TVBC) and E. coli. The final product of each group was inspected for mold and yeast presence. Another group of pastrami was manufactured using frozen meat (imported from Brazil) only with applying three spices treatments. The first treatment was pastrami production without any spices addition. The second treatment was pastrami fabrication using spices which were purchased from local spices shops and subjected to autoclave sterilization (120℃ for 15 min). The third treatment was pastrami manufacture using high quality spices which were bought from reliable supplier and underwent to autoclave disinfection (120℃ for 15 min). The final product of each sample was checked for occurrence of aflatoxins. Sensory evaluation of the best product from microbiological aspect was carried out. The best-fabricated group from microbiological 114 REHAB EL-MOUGY et al. aspect was the second autoclaved one. For pastrami group that was fabricated via three different spices treatments, the first treatment indicates that the raw meat itself contain a certain level of aflatoxin. The second treatment comprises very high unacceptable limit of aflatoxin. The third treatment (meat manufactured using high quality spices from reliable supplier) is the most compatible one with permissible aflatoxin limit in meat products (20 ppb). The sensory evaluation of autoclaved group revealed that the pastrami final product is wholly accepted except the pastrami produced using frozen raw meat had low rating for color and texture.

show abstract

Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

Cited by 27 publications

References 30 publications

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Impact of Microwave and Autoclave Decontamination on Pastrami Quality and Tracking CCPS

Contact Info

Product

Resources

About