REDUCING CHOLESTEROL AND OXIDATIVE DETERIORATION OF IRAQI BEEF PASTIRMA INOCULATED BY LACTIC ACID BACTERIA

M. Saleh, Amira; A. Mohammed, Amer; H. H.  Alzobaay, Amer

	REDUCING CHOLESTEROL AND OXIDATIVE DETERIORATION OF IRAQI BEEF PASTIRMA INOCULATED BY LACTIC ACID BACTERIA
The Iraqi Journal of Agricultural Science
Article 1, Volume 42, Issue 5, 2011, Pages 60-67
Authors
Amira M. Saleh; Amer A. Mohammed; Amer H. H. Alzobaay
Abstract
Iraqi pastirma was manufactured from beef and abdominal fat in the ratio of 3 meats: 1 fat. The percentage of moisture, protein, fat and ash in the sample of raw meat were 73.21, 21.64, 3.15 and 1.22% respectively, and the amount of total cholesterol was 127.0 mg/100gm. The percentages of chemical components of mixture were 60.50, 13.47, 21.56 and 1.56%, respectively. The amount of cholesterol in mg/100gm was 190.90 while the peroxide value was 0.69 meq. O2/kg sample and thiobarbituric acid number was 0.86 mg malonealdehyde /kg sample. Fermentation process was conducted at 37 C˚ and 80-85% relative humidity for 48 hours for treatments which inoculated with Lactobacillus casei In both percentages 2.5% and 5% of the mixture after adding sugar and salt. Added the other materials used in the pastirma manufacture including spices and garlic. Then mixture of pastirma packaged in natural casings (from cleaned cow small intestine then sterilized in 15% NaCl with 1% Acetic Acid). Pastirma samples were matured at 15-17 c˚ and 75-80% relative humidity for 4 weeks. It was found that cholesterol percentage in pastirma with 5% of Lb. casei decreased more than 40% while in pastirma with 2.5, 5% of Lb. casei, the peroxide and thiobarbituric acid numbers were low in comparison with control.

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