Physical, chemical and microbiological properties of Kastamonu pastirma

In the research, pastırma was obtained from 8 different firm that produce and sell pastırma in the Kastamonu market at 3 different times. Microbiological properties, residual nitrite, salt, free fatty acid amount were determined in pastırma samples. In addition, the samples were tested in terms of moisture and pH. As a result of the analysis, it was determined that lactic acid bacteria and Micrococcus/Staphylococcus were dominate in the flora. The number of Micrococcus/Staphylococcus was determined as 5,60-7,69 log cfu/g, and the number of lactic acid bacteria was determined as 4,85-8,39 log cfu/g. TAMB number and yeast mold number were determined as 6,20-8,40 log cfu/g and 3,46-7,21; respectively. While the number of Enterobacteriaceae is generally below the detectable limit, numbers varying between 102-104 cfu/g were determined in C, D, F, G, K firms in certain periods. The pH value in the pastırma was determined as 5,25-6,42, the humidity value was between 43,17-56,03%, and the salt as %2,98-8,78. The amount of free fatty acid was determined between 0.021% and 0.242%, while the amount of residual nitrite was detected as 16.59 ppm at most.