The Effects of Various Cemen Mixtures on the Quality of Pastrami II: Microbiological Quality

Authors: Yusuf DOĞRUER, Mustafa NİZAMLIOĞLU, Ümit GÜRBÜZ, Semra KAYAARDI

Abstract: This investigation has been done the effect of various cemen paste mixtures on the microbiological quality of pastrami. The pastramies which were prepared experimentally have been mixed with the various cemen pastes and the effects of these mix-tures on the microbiological quality of pastramies were investigated on the 1st, 7th, 15th, 30th and 60th days. The count of total microorganisms was between 2.8x10 7 and 7.0x10 7 /g on the first day, and between 2.2x10 6 -3.4x10 6 /g on the 60 th day. The number of microorganisms showed remarkable differences between the groups in cemen paste according to its water ratio on the 1st, 7th and 30th days, and its cemen flour ratio on the 1st and 7th days, and its garlic ratio on the 1st day. It has been observed that the cemen paste consisting of 50% water, 15% cemen flour and 10% garlic showed the lowest microorganisms numbers. The number of yeast was between 8.2x10 4 and 1.4x10 7 /g on the first day, and between 3.8x10 3 and 1.2x10 4 /g on the 60th day. The number of yeast showed remarkable differences between the groups in cemen paste accoording to its water ratio on all phases.

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