Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products

Ceylan S., Aksu M. İ.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.91, sa.5, ss.956-962, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: 5
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1002/jsfa.4273
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.956-962
  • Anahtar Kelimeler: pastirma types, dry-cured meat, free amino acids, pH, moisture, MYOFIBRILLAR PROTEINS, PORK MUSCLE, SHELF-LIFE, PROTEOLYSIS, TEMPERATURE
  • Atatürk Üniversitesi Adresli: Evet

Özet

BACKGROUND: Pastirma is a dry-cured and semi-fermented meat product, produced from whole beef or water buffalo muscles. Sixteen to twenty different types of pastirma can be produced from a carcass, and each pastirma type has a different name, shape and quality characteristics. The objective of this study was to determine the free amino acid (FAA) composition, pH and moisture values of 'sirt', 'bohca' and 'sekerpare' pastirma.