Investigation of some quality characteristics of dried and smoked meat coated with various aromatic herb

In this research dried-smoked meats were coated with 5 different aromatic herbs. In 1th treatment (control) dried-smoked meat was used as control group which uncoated spice. In 2nd treatment (JK) dried-smoked meat was only coated gelatin used as coating material. In 3th treatment (KK) Origano (Origanum onites L.); In 4th treatment (RK) purpil basil; In 5th treatment (KBK) black pepper; In 6th treatment (BK) white pepper, In 7th treatment (DK) laurel were used. Chemical (pH, moisture, aw, TBA), color (L*, a*, b*), microbiological (Total Viable Count, Psychrophilic bacteria, Yeast and Mold, Coliforms), sensorial properties were evaluated on the dried-smoked meat coated with aromatic herbs. Analyses were carried out on dried-smoked meat at the day 0., 30., 60. and 90. of storage. The moisture content and aw value of the samples decreased during storage (p<0,05). pH and TBA values increased depending on the storage (p<0,05). Microbiology results (TMAB, TPAB, LAB, yeast and mold) decreased during storage. Color values (L, a*, b*) of samples varied depending on storage.