Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.91, sa.5, ss.956-962, 2011 (SCI-Expanded, Scopus)
- 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
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- 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.