Abstract:

This research was carried out with the aim of developing the "salting technique" from the traditional production stages of pasta, which is a national meat product in Turkey, and providing new methods. in the research. The food is divided into three groups: “Salamura”. Three different salmoning techniques were applied in the form of "injection of salmon" and "injection of salmon". There were no changes in the other stages of the production. The drying process was carried out in atmospheric conditions where temperature, rubbets and air circulation can be controlled. In 4 different production periods of each group: fresh meat (DN). In pre-drying (DN2), pre-drying (DN3) and post-drying (DN4) samples, the physical, chemical, microbiological and sensual characteristics of the samples were studied. In the samples of fresh meat (DN1) used in pasta production, any differences between the groups were found in terms of physical and chemical properties. In DN2 samples, dry saJamura applicants found an average of 24.57% protein, 6.36% ashes, 6.62% salt; 21.79% protein, 7.61% ashes and 8.76% salt: 24.00% protein, 5.09% ashes, 5.45% salt. The appearance of these samples varies depending on the protein, ashes and salt proportionation technique and where differences between groups are formed. However, there was no significant difference in weight loss in the amounts of rubber and fat, pH and aw values. In DN3 samples, 9.64% ashes, 10% in drought salamura. 96 salt; 11.77% ashes, 11.19% salt; 8.18% ashes and 7.84% salt in the injection technique. According to the data obtained in the amounts of ashes and salt, differences between the groups were identified. In the final pasta samples completed in the production phase {DM4) there was no significant difference between the groups in terms of physical and chemical characteristics, depending on the effects of the salting techniques. On the other hand, the general living, koliform group of pasta samples, Staphylococcus- Micrococcus spp, Lactobacillus spp., in all production periods of halofylic microorganisms and the number of mayas-cows, depending on the effect of the salting technique, there was no significant difference between the groups. However, in the ON3 samples a significant difference between the groups in the number of anaerobic microorganisms was demonstrated. In the samples applied dry salamura, immersion and injection technique during this period, anaerobic microorganisms were identified as 1.2x10s kob/g; 2.7x10s kob/g; 2.5x105 kob/g, respectively. However, it was found that the koliform group microorganisms, determined between 1.3x103 and 3.7x1u4 kob/g at the beginning of the production period, were unable to reproduce in the breeding samples of ready-to-sale crops. In the emotional assessments, pasta samples produced by the immersion technique received the highest score in terms of taste, color, appearance and texture respectively: 8.10; 8.73; 8.60; 8.47. According to the results obtained, the samples produced by the dry salamura technique in terms of color and appearance were similar to the other two groups, but the samples produced by the immersion technique had superior characteristics than the samples produced by the injection technique; and in terms of taste and texture there was no clear difference between the groups. As a result, it was established that the experimental pastures made by the immersion technique, especially in terms of sensual quality, are superior to those produced by other salting techniques, and that the testing of this technique in the pasting industry may be useful.

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