A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

Figures & data

Figure 1. Parts of the carcass for pastırma production: (a) sırt pastırma, (b) kusgömü pastırma, (c) bohça pastırma and d) şekerpare pastırma.

Figura 1. Parte de la carne en canal para la producción de pastirma: (a) pastirma sirt; (b) pastirma kuşgömü; (c) pastirma bohça y (d) pastirma şekerpare.

Table 1. The moisture, pH, ash, salt, residual nitrite, total fat amounts, colour values and microbiological properties of pastırma types.

Tabla 1. Niveles de humedad, pH, ceniza, sal, nitrito residual y grasa total. Índices de color y propiedades microbiológicas de variedades de pastirma.

Properties	Pastırma types
	Sırt	Kuşgömü	Şekerpare	Bohça	Significance
Moisture (%)	47.56 ± 5.29 a (40.81–58.43)	41.91 ± 3.94 c (35.13–49.73)	48.23 ± 4.09 a (38.29–55.05)	45.11 ± 4.95 b (37.74–56.00)	**
pH	5.86 ± 0.18 (5.46–6.21)	5.95 ± 0.20 (5.68–6.39)	5.86 ± 0.16 (5.71–6.47)	5.94 ± 0.19 (5.68–6.34)	ns
Ash (%)	7.08 ± 0.97 b (5.47–8.92)	8.80 ± 1.94 a (5.36–12.98)	8.58 ± 1.56 a (5.42–11.40)	9.23 ± 1.38 a (6.45–11.62)	**
Salt (%)	6.32 ± 1.00 b (4.92–8.67)	8.07 ± 1.63 a (5.20–11.05)	7.92 ± 1.80 a (4.74–12.02)	8.49 ± 1.57 a (5.18–10.78)	**
Residual nitrite (mg·kg^–1 as NaNO2)	9.45 ± 8.50 b (2.33–34.65)	16.15 ± 15.73 a (2.06–48.89)	14.79 ± 11.44 ab (1.87–38.48)	9.70 ± 6.12 b (1.34–23.21)	*
Total fat (%)	8.80 ± 5.58 a (2.61–22.85)	8.69 ± 5.56 a (2.24–24.67)	5.05 ± 3.02 b (1.41–13.49)	6.42 ± 3.96 ab (1.40–14.47)	**
L*	40.47 ± 4.58 a (27.50–46.85)	36.15 ± 5.08 b (25.28–43.34)	42.64 ± 7.11 a (28.17–52.96)	36.02 ± 2.72 b (31.91–40.98)	**
a*	30.22 ± 4.32 ab (21.45–35.40)	30.91 ± 7.43 a (14.01–41.90)	27.45 ± 5.01 b (17.65–34.15)	31.53 ± 4.94 a (21.08–43.59)	*
b*	16.50 ± 4.09 (7.82–23.54)	15.28 ± 4.96 (4.81–22.39)	17.53 ± 4.83 (7.39–25.01)	15.62 ± 3.27 (10.38–23.81)	ns
Total aerobic mesophylic bacteria (log CFU g^−1)	7.59 ± 0.71 a (5.90–8.75)	6.90 ± 0.73 b (5.45–8.23)	6.20 ± 0.64 c (5.00–7.59)	6.43 ± 0.87 c (4.95–8.12)	**
Lactic acid bacteria (log CFU g^−1)	6.81 ± 1.32 a (3.78–8.83)	5.70 ± 1.84 b (2.95–8.17)	5.18 ± 1.61 b (3.00–7.45)	5.24 ± 1.47 b (3.00–8.00)	**
Micrococcus/Staphylococcus (log CFU g^−1)	7.18 ± 1.03 a (4.70–8.56)	6.17 ± 0.86 b (4.96–7.59)	5.63 ± 0.74 c (4.48–7.37)	6.12 ± 0.89 b (4.85–7.85)	**

Notes: ±: standard deviation; a-c: any two means in the same line having the same letters in the same sections are not significantly different at P > 0.05; (): minimum and maximum values; ns: not significant (P > 0.05); *significant at the level of P < 0.05; **significant at the level of P < 0.01.

Table 2. Determined Pearson’s correlation coefficient between quality properties of pastırma samples.

Tabla 2. Determinación del coeficiente de correlación de Pearson entre propiedades cualitativas de muestras de pastirma.

Quality properties	pH	Ash	Salt	Total fat	Residual nitrite	L* value	a* value	b* value	TAMB	LAB	M/S
Moisture	0.049	−0.499**	−0.475**	−0.276**	−0.020	0.154	0.093	0.052	−0.032	0.053	0.030
pH		−0.018	−0.103	−0.049	0.099	0.045	0.188*	0.189*	−0.272**	−0.436**	−0.152
Ash			0.927**	−0.147	0.186*	0.048	0.061	0.113	−0.396**	−0.428**	−0.345**
Salt				−0.170	0.096	−0.013	−0.039	0.025	−0.425**	−0.419**	−0.320**
Total fat					0.405**	−0.053	0.025	−0.034	0.422**	0.466**	0.400**
Residual nitrite						0.109	−0.126	0.044	0.080	0.092	0.040
L* value							0.203*	0.761**	−0.101	−0.053	−0.060
a* value								0.595**	0.124	−0.004	0.156
b* value									−0.064	−0.048	−0.019
TAMB										0.779**	0.850**
LAB											0.641**

Notes: TAMB: total aerobic mesophylic bacteria; LAB: lactic acid bacteria; M/S: Micrococcus/Staphylococcus; *significant at the level of P < 0.05; **significant at the level of P < 0.01.

Table 3. Fatty acid composition of pastırma types.

Tabla 3. Composición de ácido graso de variedades de pastirma.

Fatty acid	Pastırma types
	Sırt	Kuşgömü	Şekerpare	Bohça	Significance
C14:0	1.16 ± 1.08 (0.00–2.96)	1.19 ± 0.90 (0.00–2.70)	1.49 ± 0.74 (0.73–2.65)	0.85 ± 0.61 (0.37–2.30)	ns
C15:0	0.64 ± 0.76 (0.00–1.98)	0.81 ± 1.66 (0.00–5.44)	1.21 ± 2.05 (0.00–5.99)	0.18 ± 0.29 (0.00–0.75)	ns
C16:0	25.18 ± 3.78 (22.24–34.09)	25.70 ± 2.87 (20.76–30.43)	26.13 ± 4.53 (19.78–31.97)	26.41 ± 2.76 (22.28–30.34)	ns
C17:0	1.34 ± 1.04 (0.38–2.75)	0.77 ± 0.32 (0.44–1.51)	1.90 ± 1.43 (0.37–4.02)	1.77 ± 1.18 (0.61–3.43)	ns
C18:0	13.03 ± 7.18 ab (5.68–26.35)	19.25 ± 5.76 a (11.80–31.62)	11.21 ± 5.10 b (7.30–21.06)	14.57 ± 6.94 ab (7.19–28.52)	*
C20:0	2.95 ± 3.15 (0.20–7.48)	1.25 ± 1.61 (0.31–5.46)	2.46 ± 2.02 (0.44–5.43)	2.45 ± 2.25 (0.47–6.09)	ns
∑SFA	44.30 ± 6.62 (35.44–53.14)	48.96 ± 4.01 (43.78–57.21)	44.39 ± 6.12 (36.21–55.28)	46.25 ± 6.53 (35.93–58.558)	ns
C14:1	0.41 ± 0.47 (0.00–1.28)	0.44 ± 0.36 (0.07–1.21)	0.76 ± 0.84 (0.00–2.62)	0.47 ± 0.31 (0.00–0.97)	ns
C15:1	2.43 ± 2.16 (0.19–5.65)	1.36 ± 2.13 (0.00–6.55)	3.44 ± 3.43 (0.00–8.10)	2.11 ± 2.24 (0.22–7.20)	ns
C16:1n7	2.49 ± 0.93 (1.46–3.82)	1.79 ± 0.73 (0.81–3.58)	2.59 ± 0.96 (1.15–4.07)	2.22 ± 0.93 (1.00–4.01)	ns
C17:1	2.51 ± 2.78 (0.16–7.38)	0.94 ± 1.23 (0.11–3.62)	2.38 ± 1.83 (0.15–4.87)	2.02 ± 2.40 (0.10–6.51)	ns
C18:1n9	30.85 ± 16.56 (10.62–47.21)	33.70 ± 7.05 (19.26–39.29)	26.15 ± 13.30 (6.97–43.18)	27.96 ± 12.81 (14.17–44.11)	ns
C18:2n6	5.65 ± 1.77 (3.33–8.01)	7.71 ± 3.00 (4.38–15.06)	5.65 ± 1.37 (3.93–7.63)	7.06 ± 3.80 (4.03–13.42)	ns
C18:3n3	1.51 ± 1.68 (0.21–4.51)	0.91 ± 1.01 (0.15–3.68)	1.85 ± 1.60 (0.17–4.58)	1.71 ± 1.76 (0.17–5.62)	ns
C20:1n11	2.31 ± 2.53 (0.27–6.59)	1.38 ± 1.45 (0.22–4.51)	3.50 ± 2.82 (0.16–7.61)	2.37 ± 2.32 (0.09–6.48)	ns
C20:1n9	4.96 ± 4.79 (0.59–11.56)	2.29 ± 1.81 (0.00–6.13)	6.79 ± 5.25 (0.32–16.69)	5.37 ± 4.57 (0.54–13.57)	ns
C20:3n3	2.59 ± 3.21 (0.17–8.60)	0.51 ± 0.47 (0.00–1.71)	2.52 ± 2.54 (0.16–6.72)	2.46 ± 3.49 (0.00–10.48)	ns
∑MUFA	43.05 ± 11.96 (18.48–57.37)	41.91 ± 3.58 (38.73–45.35)	45.60 ± 6.05 (36.03–56.39)	42.52 ± 5.36 (36.35–51.33)	ns
∑PUFA	12.65 ± 12.30 (4.54–41.75)	9.12 ± 3.40 (4.75–16.08)	10.02 ± 4.95 (4.26–18.11)	11.23 ± 6.93 (5.06–21.19)	ns
∑USFA	55.70 ± 6.62 (46.87–64.56)	51.03 ± 4.02 (42.78–56.21)	55.62 ± 6.11 (44.74–63.80)	53.75 ± 6.54 (41.41–64.08)	ns

Notes: ±: standard deviation; a-b: any two means in the same line having the same letters in the same sections are not significantly different at P > 0.05; (): minimum and maximum values; ns: not significant (P > 0.05); ∑SFA: total saturated fatty acids; ∑MUFA: total monounsaturated fatty acids; ∑PUFA: total polyunsaturated fatty acids; ∑USFA: total unsaturated fatty acids; *significant at the level of P < 0.05.