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Drying of pastirma by two microwave based technologies: Physical, biochemical, microbiological and sensory aspects
(2019) Sakiyan, Ozge; Kutlu Kantar, Naciye; Yılma, Merve Sılanur; Olum, Emine; Orhan Yanıkan, Esin; Tağı, Şeref; Ayhan, Kamuran; İsci, Aslı; Barbosa-Cánovas, Gustavo V.; Candoğan, Kezban
Microwave drying as an alternative technology is of great interest due to its enormous advantages over conventional methods by shortening processing time and also energy when processing foods. Microwave-vacuum drying can combine the low processing temperature advantage of vacuum drying, and rapid and volumetric heating advantage of microwave drying. Pastırma is a highly consumed traditional Turkish dried-cured meat product where traditional processing could be modified by other strategies proven to be effective on the manufacturing of other meat-based products. The most time consuming step in pastırma manufacturing is drying, which significantly affects the entire process in terms of physical, microbiological, biochemical and sensory quality characteristics of the final product as well as costs. Thus, the purpose of this study was to develop new approaches to process pastırma by applying either microwaves alone or in combination with vacuum seeking reducing processing times and better quality attributes of the final product.