Determine The Manufacturing Characteristics of Iraqi Pasterma

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Fourth International Conference for Agricultural and Sustainability Sciences IOP Publishing
IOP Conf. Series: Earth and Environmental Science 910 (2021) 012056 doi:10.1088/1755-1315/910/1/012056
Determine The Manufacturing Characteristics of

Iraqi Pasterma
Zaid I.H. Zainy1 and Amera M.S. Alrubeii2
1
Department of Animal Production, Faculty of Agriculture, University of Kufa, Iraq.
2
Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad , Iraq.
1
Email: zaide.zainy@uokufa.edu.iq
Abstract
The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi
pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics
and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were
used ,the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat
with 250 g of tail fat , the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams
of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings
(from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period
of 1,7 14,21 days . to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss ,coking loss TBA,
moisture protein, fat and ash percentage and sensory evaluation ). The Results was found to be superior to the fourth
treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH.
Results obtaining the best characteristics of fermented pastrami.
Keywords: Iraqi pasterma, Beef meat , Cold storage.
1. Introduction
The word of sausage was used for meat products manufactured using natural and industrial wrappers and preserved with salt.
In the literature of the Arab Islamic heritage, the word is called “sausages” and in Iraq it is called pastrama (Rasheed1988) , It
is a minced meat product with added salt, spices and some other materials that differ from one manufacturer to another, and
the percentage of fat added to the meat also varies . As a result of the wide spread of sausages, there was a need to intensify
technical and technical concerns that could improve product specifications and quality [1].
The characteristics of the sausage are influenced by the specifications of the meat used, the ability of proteins to retain water
and the proportion of protein [2]. The added fat, salt and spices are among the most important factors that control the quality
of the sausage. The percentage of fat additives varies from one source to another in Iraq .many substitutes are used for partial
replacement of the fat and can be categorized as (partially defatted chopped beef with addition fat tail or fat of pelvic and
kidneys)[3].Several studies have reported attempts to restore juiciness, flavors and mouth-feel that are lost when fat is
replaced , changes in lipid percentage during sausage make have a major impact, It is both desirable and un useful for firm
product quality [4,5] The flavors of these products be related to hydrolytic and oxidative changes occurring in the Fat durin g
fermentation [6]. Therefore, we need to establish the manufacturing characteristics of a local pastrama product without
having special specifications for it. The current study aims to determine and fixed the fat source (beef or sheep) and
percentages use for production of Iraqi pasterma.
2. Materials and Methods

The pastrama was processed according to the method mentioned [7]. But determining the percentages of the materials used
in the processing of the pasterma is the aim of our study. Mixture of the meat with fat as four group treatment : treatment
1 (T1 800 g meat and 200 g pelvic and kidney fat) , treatment 2 (T2 750 g meat and 250 g fat tail), T3 800g meat and 200 g
fat tail,T4 750 g meat and 250 g pelvic and kidney fat) were cut pure using an electric chopping machine, then add both
salt and sugar were .2%and 0.5%, spicy 1% Per /1 kg, The finely chopped sausage mixture was then packaged in natural
casings (from cleaned cow small intestine then sterilized in 15% NaCl with 1% Acetic Acid). the pasterma was kept in the
refrigerator at a temperature of 4 Cºً for 21 days and the periods were divided into 1,7,14,21 Days. The estimation of
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moisture , protein, fat and ash According to[8] Drip loss, cooking loss, WHC, TBA, Sensory evaluation they were
reportedly carried out in [9-12]
3. Statistical analysis
The statistical program used statistical analysis [13] in the data to study the effect of treatment and time and their interaction
on the studied traits according to a factorial experiment applied completely randomly (CRD), and the significant differences
between the means were compared with Duncan multinomial test.
4. Results
Table 1. shows the effect of the interaction between different treatments and the storage period by refrigerating in the
moisture percentage of pasterma , significant decrease (P<0.05) in the moisture percentage at the storage period
progresses , the highest percentages of moisture were recorded in in T3 and T2 while, the lowest moisture percentage in T4
and noted that there were significantly (P<0.05) differences between treatments and in different storage periods , Table 2
explained the effect of the interaction between different treatments and the period of storage by refrigerating in the protein
percent of pasterma , We observed the protein percentage increase by the progress of the storage period, where it reached in
T2 and T1 ( 23.08, and 21.96%) respectively, at 21 days as compare with T3 and T4 ( 21.11and 19.44% ( respectively, at
21 days. The fat percent was similar to protein where it began to increase at the storage period progressed significantly
(P<0.05) , were recorded in T4,T3,T1,T2 ( 36.39,35.80,31.80 and 30.00%) respectively, at 21 days.(Table 3). As well as
the ash percent showed a rise at the storage period progressed significantly (P<0.05) the highest ash percent was recorded in
T1(4.86%) while, the lowest ash percentage (3.07%) in T2 (T able 4). This is normal because when the progresses storage
period, moisture decreased and the incresed dry matter, which includes both protein, fat and ash, this is consistent with many
previous studies and [14]. The result in table 5 showed a decrease significantly (P<0.05) in the values of the pH in the
second and third period and a significantly increase in the last period and treatment T1 was recorded higher value followed
by the second treatment T2 the reason for the decrease of the pH and then its rise may be to the degradation which obtained
in proteins with progressing the storage period As well as the decomposition of meat proteins with the progress of the
storage period, which causes the rise of nitrogenous compounds. This result was agree with [15]. The results of table 6
indicated a significant (P<0.05) increase in the value TBA when the storage period increased . The highest value of TBA
was noted (1.08 mg malonealdehyde/Kg meat ) at 21 days in the T4 while, the lowest value of TBA was noted (0.40 mg
malonealdehyde/Kg meat ) at 21 days in the T1. This result was agree with )14,15) who indicated increased in TBA value
with the progress of the storage period. . The gradual rising in the value of TBA during periods is normal as a result of
oxidative processes and the production of free radicals and ROS and peroxides etc [16,17]. The results of tables 7,8,9 shows
the effect of the interaction between the treatments and the different storage periods in WHC ,drip loss and cooking loss
percentages of pasterma . WHC and Drip loss and cooking loss percentages were significant decrease (P<0.05) as storage
period progressed, this is may be due to the decrease in moisture the reason for evaporation of water from the surface of the
meat and on the other hand the degradation of meat proteins by the analyzed enzymes that break the bonds that bind the
protein with water and thus reduce the susceptibility of the meat to the connection to water, so it is susceptible to evaporation
[18] Table (10) shows the sensory evaluation of pasterma .the treatment T4 was superior a significant (P<0.05) in all
characteristics of sensory evaluation of pasterma this is due to the fact that it contains a high fat percentages . Fat percentage
was increase juiciness by saliva coating tongue, teeth and other parts of the mouth. This lead to fat sausages exhibit greater
sensory characteristics when comparing dry-cured sausages with different fat levels [19-22]
Table 1. The effect of the interaction between different treatments and the period of storage by refrigerating in the moisture
percentage of pasterma , (mean ± se).
Period
Average Treatment
Day21 Day14 Day7 Day1
B b b b c
48.06 40.04 0.60± 46.06 0.49± 51.42 0.47± ±54.76 0.03 T1
A a b a b
49.66 42.27 0.47± 46.67 0.08± 52.97 0.18± ±56.76 0.031 T2
49.26 A 38.49c 0.29± 48.90a 0.50 ± 52.45a 0.78± ±57.22a 0.05 T3
48.43 B 38.46c 0.02± 47.08b 0.09± 53.68a 0.01± ±54.50c 0.22 T4
--- 39.81D 47.17C 52.62B 55.80 A Average
The averages are significantly different (P>0.5) ,capital letters (horizontally for the effect of storage periods and vertical for
the effect of treatment and small letters effect the interaction between treatments and storage periods .
2
Table 2. The effect of the interaction between different treatments and the period of storage by refrigerating in the protein
Period
Average Treatment
0.01±21.96b ±19.70 b 0.35 ±18.97a 0.02 ±17.90 a 0.51
19.63 B T1
a a b b
23.08 0.16± 23.28 0.24± 18.65 0.10± ± 15.94 0.04
20.24 A T2
c b a b
21.11 0.15± 20.44 0.31 ± 19.54 0.13± 15.92± 0.05
19.25 C T3
d b c
19.44 0.21± 18.25 0.18± 16.63 0.36± ±16.73 b1..0
17.76 D T4
21.39 A 20.42 B 18.45 C 16.62 D Average

Table 3. The effect of the interaction between different treatments and the period of storage by refrigerating in the fat
Period
Average Treatment
B c b a b
27.89 31.80 0.25± 29.16 0.09± 25.57 0.23± 0.44± 25.04 T1
26.13 C 30.00d 0.11± 25.55d 0.15± 24.56b 0.07± ±b24.90 0.33 T2
28.11 B 35.80b 0.05± 26.91c 0.058 ± 24.86b 0.55± ± 24.88b 0.55 T3
30.11 A 36.39a 0.04± 30.52a 0.23± 26.97b 0.09± ±26.58a 0.199 T4
--- 33.49 A 28.03 B 25.49 C 25.21 C Average
Table 4. The effect of the interaction between different treatments and the period of storage by refrigerating in the ash
Period
Average Treatment
A a a a b
2.99 4.86 ±0.02 3.34 ± 0.06 2.42 ± 0.09 1.37 ± 0.05 T1
2.23 C 3.07d± 0.02 2.56b± 0.06 2.22a ±0.13 ±1.09 c 0.00 T2
2.19 C 3.19c ±0.01 2.60b± 0.26 1.87b± 0.20 1.11c± 0.04 T3
2.82 B 4.32b± 0.04 3.45a± 0.20 1.78b± 0.05 ±1.73a 0.09 T4
--- 3.85 A 2.98 B 2.07 C 1.32 D Average
Table 5. The effect of the interaction between different treatments and the period of storage by refrigerating in ph value of
pasterma (mean ± se).
Period
Average Treatment
A a a a b
5.22 5.16 ± 0.02 4.92 ± 0.01 5.29 0.00± ±5.51 0.01 T1
5.09 B 4.93c± 0.00 4.66b± 0.01 5.28a± 0.02 ±5.48b 0.01 T2
5.02 C 4.98c ±0.02 4.35c ±0.01 5.08b 02.0± a5.67 ±0.01 T3
5.04 C 5.05b± 0.01 4.17d ±0.02 5.29a± 0.02 ±5.65a 0.02 T4
--- 5.03 C 4.52 D 5.23 B 5.57 A Average
the effect of treatment and small letters effect the interaction between treatments and storage periods
3
Table 6. The effect of the interaction between different treatments and the period of storage by refrigerating in thiobarbituric
acid mg malonealdehyde/kg meat (tba) values of pasterma (mean ± se).
Period
Average Treatment
D d d d d
0.281 0.40 0.00± 0.30 0.00± 0.23 0.00± ± 0.18 0.00 T1
0.366 C c
0.59 0.00± c
0.39 0.00± c
0.29 0.00± ±c0.19 0.00 T2
0.428 B b
0.64 0.00± b
0.50 0.00 ± b
0.36 0.00± d
0.20± 0.00 T3
A a a a a
0.778 1.08 0.00± 0.89 0.00± 0.68 0.00± ±0.45 0.00 T4
--- 0.681 A 0.522 B 0.391 C 0.258 D Average
the effect of treatment and small letters effect the interaction between treatments and storage periods.
Table 7. The effect of the interaction between different treatments and the period of storage by refrigerating in water holding
capacity% (whc) of pasterma (mean ± se).
Period
Average Treatment
35.87 B b33.92 0.03± b 35.11 0.05± b35.76 0.08± ±b38.70 0.16 T1
34.71 D c32.72 0.09± d 33.27 0.10± d33.92 0.10± ±b38.95 0.16 T2
39.26 A a35.44 0.30± 1.10 00.11a ± a39.50 0.15± ±a43.11 0.64 T3
35.16 C b33.46 0.15± c34.26 0.06± c34.98 0.05± ±b37.96 0.11 T4
--- 33.89 D 35.41 C 36.04 B 39.68 A Average
Table 8. The effect of the interaction between different treatments and the period of storage by refrigerating in drip loss % of
pasterma (mean ± se).
Peroid
Average Treatment
1.44 B 1.03b±0.04 1.19b±0.00 1.70a±0.05 1.85a ±0.02 T1
C
1.35 1.09 ±0.03 1.12 ±0.06 1.50b±0.05 1.71b ±0.03
b b
T2
1.49 AB 1.33a±0.03 1.47a ±0.00 1.55b±0.02 1.59c ±0.03 T3
1.51 A 1.10b±0.01 1.23 b± 0.04 1.80a±0.00 1.91a ±0.02 T4
--- 1.14 D 1.25 C 1.63 B 1.76 A Average
Table 9. The effect of the interaction between different treatments and the period of storage by refrigerating in cooking loss
% of pasterma (mean ± se).
Peroid
Average Treatment
C
22.51 16.09d±0.03 17.01d±0.41 b25.52±0.21 ±31.42c0.32 T1
31.41 B 27.66b±0.45 28.15b±0.47 32.16a±0.47 37.67±a0.14 T2
22.48 C 18.61c±0.10 20.03c ±0.17 c22.52±0.12 28.76 d± 0.25 T3
32.17 A 29.86a±0.41 30.94a±0.08 a32.10±0.05 b
37.67±0.32 T4
--- 23.05 D 24.03 C 28.07 B 33.41 A Average
4
Table 10. The effect treatments in sensory evaluation of pasterma (mean ± SE).
Palatability Texture Juiciness Freshness Flavor Appearance Color Treatment
0..1a±1..1 0.11 c±0.00 ±3.25c1.2. 0.2.c±1.2. 0.0.a±1.2. 0.11a± 0.00 7.50a1..1± T1
...1b±1.20 a±1.20 ...1 ..0.b ± 1.2. ..0.b±1.2. 0..1b±1..1 ±..2.1..0b 6.75b ± 1.2. T2
..11b ±1..1 2..1c±1.20 ± 8.00 a0.00 0..1a±1.20 0.2.b ±1.2. ..0.±1..0b 5.75b ± 0.25 T3
0.0.a±1.2. 0.0.b±1.2. ±7.25 a1.2. 0.2.a±1.2. 0.2.a±1.2. 0.0.±1.2.a a 0.2. 1..0 ± T4
5.68 ±0.29 3.43 ±0.22 6.18 ±0.50 5.93 ±0.45 6.93 ±0.21 6.68 ±0.35 6.81 ±0.24 Average
The averages that carries different letters are significantly different (P>0.5) between treatments .
Conclusion
From the results obtained from this study we can conclude that the fourth treatment (750 grams of meat with 250 grams of
pelvic and kidney fat. with the addition salt, sugar, spices, then packaged in natural casings) superior to another treatments in
the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. This indictor
obtaining the best characteristics of fermented pastrama .
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PAPER • OPEN ACCESS You may also like

- Consumer perception and acceptance of

View the article online for updates and enhancements.

This content was downloaded from IP address 168.151.141.96 on 19/11/2021 at 13:04

Determine The Manufacturing Characteristics of

Keywords: Iraqi pasterma, Beef meat , Cold storage.

2. Materials and Methods

21.39 A 20.42 B 18.45 C 16.62 D Average

Palatability Texture Juiciness Freshness Flavor Appearance Color Treatment

0..1a±1..1 0.11 c±0.00 ±3.25c1.2. 0.2.c±1.2. 0.0.a±1.2. 0.11a± 0.00 7.50a1..1± T1

0.0.a±1.2. 0.0.b±1.2. ±7.25 a1.2. 0.2.a±1.2. 0.2.a±1.2. 0.0.±1.2.a a 0.2. 1..0 ± T4

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