Year: 2025
Type: article
Abstract: Basturma (Iraqi fermented meat sausage) is one of the most important and oldest food industries used to preserve meat by salting with drying, and left for fermentation in the storage room. This study aimed to evaluate the effect of adding starter bacteria plus dextrose, vinegar, acetic acid, and sour orange on the chemical attributes and microbiological analysis of basturma. Beef meat mixtures were fermented traditionally for 28 days in a well-ventilated room. The treatments were: fermented meat without any addition (T1) served as control, adding 0.5% starter bacteria plus 0.75% dextrose (T2), adding 8% sour orange (T3), adding 0.5% vinegar (T4), and adding of 0.1% citric acid (T5) then minced to prepare Basturma. Results showed that the pH values at the end of the maturity period decreased when 8% sour orange was added (T3). Higher peroxide values were obtained in T1 as compared with other treatments, indicating that adding citric acids gave the best results, followed by the addition of starter bacteria plus dextrose. Furthermore, the addition of citric acid resulted in a decrease in the total bacterial and Escherichia coli counts. The sensory evaluation of the degree of popular approval revealed significant variations in the scores in T2 and T3. The best value for the general format, color, flavor, juiciness, texture, and general acceptability of the taste was obtained in these two treatments.
Source: Food Research
Authors: Z.I.H. Zainy, A.A. Bisly, A.S. Mahdi
Institution: University of Kufa
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
Funder: University of Kufa
OpenAlex ID: W4410411173