Ensuring the best storage temperature of Egyptian pastrami based on microbiological, physico-chemical and sensory evaluation

• Published in: Journal of stored products research 2020-05, Vol.87, p.101626, Article 101626
• Main Authors: Abd-Elghany, Samir Mohammed, El-Makhzangy, Attia Mohammed, Mohammed El-Shawaf, Abd-Elgwad, El-Mougy, Rehab Mohammed, Sallam, Khalid Ibrahim
• Format: Article
• Language: English
• Subjects: Microbiological profile; Pastrami; Physico-chemical properties; Sensory attributes; Storage temperature
• ISSN: 0022-474X; 1879-1212
• DOI: 10.1016/j.jspr.2020.101626

Egyptian pastrami is among the most important and widely consumed meat products in Egypt and due to the great defects in its storage as a ready-to-eat products by retailers, distributers or even consumers, the aim of the current research is to assess the effect of storage temperatures on physico-chemical, microbiological, and sensory properties of Egyptian pastrami using autoclaved non-meat ingredients to ensure the best storage temperature of such important food. Four storage temperatures were applied including room temperature during summer (25 °C), room temperature during winter (15 °C), in fridge at 4 °C and in freezer at −18 °C for a period of 60 days using whole unsliced produced pastrami arms. The findings showed that there was no significant effect (P > 0.05) of storage temperatures on the physico-chemical and sensory properties of tested Egyptian pastrami as the four types were highly accepted based on the physico-chemical and sensory evaluation. Meanwhile, there was noticeable effect of storage temperatures on the microbiological properties of the four manufactured types of pastrami, as the samples stored at −18 °C or at 4 °C for 60 days had the lowest microbial loads and was the best from microbiological aspect. •The cold storage either in freezer at −18 °C or in fridge at 4 °C was the best ones from the microbiological aspects.•There was noticeable effect of storage temperatures on microbial loads of produced pastrami.•There was no effect of storage temperatures on sensory and physico-chemical properties.•All tested pastrami were highly accepted for consumers based on sensory and physico-chemical properties.•The criteria of all tested pastrami were comply with the Egyptian Food Legislations.