Aksu Muhammet Irfan, Dogan Mehmet, Sirkecioglu Ahmet Necdet
Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey.
Department of Agricultural Biotechnology, Agriculture Faculty, Atatürk University, Erzurum, Turkey.
Korean J Food Sci Anim Resour. 2017;37(1):18-28. doi: 10.5851/kosfa.2017.37.1.18. Epub 2017 Feb 28.
Pastırma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after 2 drying and pastırma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastırma produced from beef muscles. The pH and colour (*, * and ) analyses were also performed in raw meat and pastırma. It was found that pastırma production stages had significant effects (<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastırma. In pastırma, neutral lipid ratio was determined as 79.33±2.06% and phospholipid ratio as 20.67±2.06%. Phospholipids was proportionately lower in pastırma than raw meat. Pastırma production stages affected pentadecanoic acid (15:1) (<0.01), linoleic acid (18:2n-6) (<0.05), γ-linoleic acid (18:3n-6) (<0.05), erucic acid (22:1n-9) (<0.05), docosapentaenoic acid (22:5n-6) (<0.05), total unsaturated fatty acid (ΣUSFA) (<0.05) and total saturated fatty acid (ΣSFA) (<0.05) ratios of phospholipid fraction and also the moisture content (<0.01). Pastırma process also affected pH and colour (, * and *) values (<0.01), and these values were higher in pastırma than raw meat.
帕斯特马是一种干腌肉制品，由全牛肉或水牛肉肌肉制成。本研究旨在调查生产阶段（生肉、腌制后、二次干燥后和帕斯特马）对牛肉肌肉制成的帕斯特马中总脂质、中性脂质、磷脂以及磷脂部分脂肪酸组成的影响。还对生肉和帕斯特马进行了pH值和颜色（、和）分析。结果发现，帕斯特马的生产阶段对脂质、中性脂质和磷脂的总量有显著影响（<0.01），且在帕斯特马中检测到的脂质、中性脂质和磷脂含量最高。在帕斯特马中，中性脂质比例确定为79.33±2.06%，磷脂比例为20.67±2.06%。帕斯特马中的磷脂比例比生肉中的低。帕斯特马的生产阶段影响了磷脂部分的十五烷酸（15:1）（<0.01）、亚油酸（18:2n-6）（<0.05）、γ-亚油酸（18:3n-6）（<0.05）、芥酸（22:1n-9）（<0.05）、二十二碳五烯酸（22:5n-6）（<0.05）、总不饱和脂肪酸（ΣUSFA）（<0.05）和总饱和脂肪酸（ΣSFA）（<0.05）比例以及水分含量（<0.01）。帕斯特马加工过程也影响了pH值和颜色（、和）值（<0.01），且这些值在帕斯特马中比生肉中更高。
