Comparison Of Physicochemical Properties Of Four Raw Meat And Pastirma And Study On Texture And Flavor Substances Of Pastirma

According to Turkey’s traditional process, choose the semimembranosus of horsemeat, beef, lamb andpork as raw materials to product pastirma. Determine different physical and chemical indicators, the main chemical composition and relative content of fatty acids of raw meat and pastirma, and then compare and analyze the differences of the four raw meat and four pastirma, as well as between raw meat and pastirma. Texture and flavor characteristics of four pastirma were tested and analyzed. The results are as follows:1. pH, color and TBARS values of horsemeat, beef, mutton, pork raw meat and pastirma were determined and analyzedResults showed significant(P<0.05) or highly significant(P<0.01) differences in pH, color and TBARS values of four different raw meat and pastirma. Pastirma process had a significant effect to the four raw meat(P<0.05). pH of four different raw meat: mutton>pork>beef>horsemeat; pH of four different pastirma: beef pastirma>pork pastirma>mutton pastirma>horsemeat pastirma. The result of the color was that horsemeat and beef were more desirable. TBARS value of four different raw meat: beef>mutton>horse>pork. TBARS value of four different pastirma: mutton pastirma>beef pastirma>pork pastirma>horsemeat pastirma.2. Main chemical composition of horsemeat, beef, mutton, pork raw meat and pastirma were determined and analyzedResults showed significant(P<0.05) or highly significant(P<0.01) differences in the main chemical composition of four different raw meat and pastirma. Pastirma process had a significant effect to the four raw meat(P<0.05). The moisture content of four different raw meat: horsemeat>pork> mutton>beef, the moisture of pastirma: mutton pastirma>horsemeat pastirma>beef pastirma>pork pastirma. The protein content of four different raw meat: beef>pork>mutton>horsemeat, the protein content of pastirma: beef pastirma>pork pastirma>horsemeat pastirma>mutton pastirma. The fat content of four different raw meat: mutton>horsemeat>pork>beef, the fat content of pastirma: mutton pastirma>horsemeat pastirma>pork pastirma>beef pastirma. The ash content of four different raw meat: beef>horsemeat=lamb>pork, the ash content of pastirma: mutton pastirma>horsemeat pastirma>pork pastirma>beef pastirma.3. Relative content of fatty acids of horsemeat, beef, mutton, pork raw meat and pastirma were determined and analyzedResults showed significant(P<0.05) or highly significant(P<0.01) differences in the relative content of seven kinds of fatty acids of four different raw meat and pastirma. After processing into pastirma, the nutritional value of fatty acids in horsemeat were improved, but decreased in pork(P<0.05). The relative content of saturated fatty acids(SFA) of four different raw meat: beef>horsemeat>mutton>pork, the relative content of SFA of pastirma: beef pastirma>pork pastirma>horsemeat pastirma>mutton pastirma. The relative content of monounsaturated fatty acids(MUFA) of four different raw meat: mutton>pork>beef>horsemeat, the relative content of MUFA of pastirma: mutton pastirma>horsemeat pastirma>pork pastirma>beef pastirma. The relative content of polyunsaturated fatty acids(PUFA) of four different raw meat: horsemeat>pork>beef>mutton, the relative content of PUFA of pastirma: pork pastirma>beef pastirma>horsemeat pastirma>mutton pastirma.4. Texture and flavor substances of four pastirma were tested and analyzedBy using solid phase micro-extraction combined with GC-MS analysis, detect volatile flavor compounds of four pastirma. Results showed that the type of total volatile flavor compounds were: horsemeat pastirma(46 species)=mutton pastirma(46 species)>beef pastirma(45 species)>pork pastirma(42 species). The relative content of aldehydes and organic sulfides was the most. The hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience and shear force of four different pastirma had significant(P<0.05) or highly significant(P<0.01) differences. Various texture index of beef pastirma were better than horsemeat pastirma, mutton pastirma and pork pastirma. The odor, tenderness, chewiness, flavor intensity, flavor acceptance, color, overall acceptability of four pastirma had significant(P<0.05) or highly significant(P <0.01) different on seven aspects of sensory evaluation. The results showed that the sensory scores of pork pastirma and beef pastirma were higher than horsemeat pastirma and mutton pastirma.