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The Effect of Storage Conditions (Temperature Degree and Storage Time) on the Most Important Properties of Locally Marketed Pastrami

دراسة تأثير ظروف التخزين (درجة الحرارة, مدة التخزين) على أهم خصائص البسطرمة المسوقة محلياً

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 Publication date 2014
and research's language is العربية
 Created by Shamra Editor




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Pastrami, manufactured from beef and abdominal fat and of a ratio of 3 meat to 1 fat, was stored under refrigeration at (4±2 °C) and storage times (0, 15, 30, 60, 120, and 180 days). The effects of storage times on the most important chemical, microbiological and sensory properties of pastrami were investigated. The results of chemical analyzes showed that the studied pastrami conformed to the Syrian Standards in terms of the proportion of salt and fat content, and it nearly conformed to the standards in terms of humidity. The results also showed a slight decrease in the percentage of moisture, fat and protein, and an increase in each of the acidity, proportion of total volatile nitrogen, soluble nitrogen and peroxide value in pastrami with the progress of the storage period at the temperature degree (4±2 °C). The microbial tests showed that pastrami is free from some sickening organisms especially salmonella and E. coli. It also showed that the census of the aerobic bacteria, yeasts and fungi was within the limits of the Syrian standards. The results showed deterioration in the microbial properties of stored pastrami with the progress of time; pastrami became invalid from a microbial point of consumption after two months of storage as a result of the big number of aerobic bacteria, yeasts and fungi. The sensory tests showed deterioration in the organoleptic characteristics of storage with the progress of time, the deterioration was clear after two months of storage; pastrami became unacceptable in terms of taste, color, smell and texture.


Artificial intelligence review:
Research summary
تتناول هذه الدراسة تأثير ظروف التخزين (درجة الحرارة ومدة التخزين) على الخصائص الكيميائية، الميكروبية، والحسية للبسطرمة المسوقة محلياً. تم تخزين البسطرمة المصنوعة من لحم البقر ودهن البطن بنسبة 3:1 تحت التبريد عند درجة حرارة 4±2 م لمدة تصل إلى 180 يوماً. أظهرت النتائج أن البسطرمة المدروسة تحقق المواصفة القياسية السورية من حيث نسبة الملح والدهن، وتقترب من تحقيقها في نسبة الرطوبة. كما لوحظ انخفاض بسيط في نسبة الرطوبة، الدهن، والبروتين، وارتفاع في الحموضة، نسبة الأزوت الطيار الكلي، الآزوت الذائب، ورقم البيروكسيد مع تقدم مدة التخزين. أظهرت الاختبارات الميكروبية خلو البسطرمة من السالمونيلا والـ E.coli، وكانت التعدادات الميكروبية ضمن الحدود المسموح بها في المواصفة القياسية السورية. ومع ذلك، تدهورت الخصائص الميكروبية والحسية للبسطرمة مع تقدم الزمن، حيث أصبحت غير صالحة للاستهلاك بعد شهرين من التخزين نتيجة الارتفاع الكبير في أعداد البكتريا الهوائية والخمائر والفطور، وأيضاً تدهورت الخصائص الحسية مثل الطعم، اللون، الرائحة، والقوام بعد شهرين من التخزين.
Critical review
دراسة نقدية: تقدم هذه الدراسة فهماً شاملاً لتأثير ظروف التخزين على خصائص البسطرمة، إلا أنه يمكن الإشارة إلى بعض النقاط التي قد تحتاج إلى تحسين. أولاً، لم تتناول الدراسة تأثير عوامل أخرى مثل نوعية التغليف أو تأثير الإضافات الغذائية التي قد تحسن من مدة الصلاحية. ثانياً، كان من الممكن توسيع نطاق الدراسة ليشمل أنواعاً أخرى من اللحوم أو منتجات اللحوم المختلفة للحصول على نتائج أكثر شمولية. ثالثاً، لم يتم التطرق إلى تأثير التخزين على القيمة الغذائية للبسطرمة بشكل مفصل. وأخيراً، كان من الممكن استخدام تقنيات تحليلية أكثر تقدماً للحصول على نتائج أدق.
Questions related to the research
  1. ما هي درجة الحرارة المستخدمة لتخزين البسطرمة في الدراسة؟

    تم تخزين البسطرمة عند درجة حرارة 4±2 م.

  2. ما هي مدة التخزين القصوى التي تم دراستها في البحث؟

    تمت دراسة تأثير التخزين لمدة تصل إلى 180 يوماً.

  3. ما هي التغيرات الكيميائية التي لوحظت في البسطرمة مع تقدم مدة التخزين؟

    لوحظ انخفاض بسيط في نسبة الرطوبة، الدهن، والبروتين، وارتفاع في الحموضة، نسبة الأزوت الطيار الكلي، الآزوت الذائب، ورقم البيروكسيد.

  4. متى أصبحت البسطرمة غير صالحة للاستهلاك من الناحية الميكروبية؟

    أصبحت البسطرمة غير صالحة للاستهلاك بعد شهرين من التخزين.


References used
Aksu, M. I., Kaya, M., & Ockerman, H. W. (2005). Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. Journal of Muscle Foods, 16, 192–206
Aksu, M. I., & Kaya, M. (2002). Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). Journal of Food Science, 67(6), 2342–2345
AOAC. Association of Official Analytical Chemistsy. Official methods of Analysis, 15th edition, Arlington, 1990,USA
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