アカデミックプラザ2013

研究概要

Processing development of Turkish cured meat products by a combination of traditional and modern methods: Pastirma production system

研究機関名

Erciyes University

代表者

Dr. Abdulatef Mrghni Ahhmed

本研究の主旨

In the current study we examined the effects of pastrami making process on the physicochemical properties of proteins and microbial content in M. semimembranosus (SEM), M. Cutaneous-omo brachial is (COM), and M. latissimus dorsi (LAT) muscles sourced from beef. Protein concentrations were 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 was greatly increased (by as much as 89%, 105% and 122% for SEM, COM and LAT, respectively) 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. All meat and pastirma samples were free of the contamination of the pathogens, namely S. aureus, Salmonella and L. monocytogenes. Yeast was detected in meat samples while it was under detectable limits in both pastirma and cement samples. The results of this study suggest that the traditionally 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 process results in the degradation of many proteins into peptides, which might then be obtainable functional components to treat human life style-related diseases such as hypertension and hyperglycemia. Additionally, the process suppresses growth of pathogenic bacteria even though the meat was under processing for 4 weeks. Therefore, even the procedure is based on a traditional method, the pastirma production system is considered to be safe process to produce dry-cured meat product in Turkey.
In short, these results demonstrate that certain proteins were degraded by enzymes activated during or after the processing. Thus the traditional pastirma-making process results in the degradation of many proteins into peptides, which might then be obtainable to treat some diet-related diseases. Identification and isolation of valuable peptides from pastirma perhaps suitable for treatments of hypertension and other chronic diseases. Additionally, the process prevents the growth of pathogenic bacteria even though the meat was under processing for a month. We suggest that to produce semi dry-cured meat products the pastirma-making process is an ideal for such propose and harmless on human health.

HOMEプライバシーポリシーこのサイトについてサイトマップ日本食品機械工業会

ページ上部へ