ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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 〈 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09551.x
Permalink